Game stew with Stilton and walnut dumplings

Ingredients

1 pheasant, quartered
1 rabbit, cut into six pieces and boned
1 quail, halved
6 rashers of streaky bacon, roughly chopped
30g/1oz dried porcini or morels
mirepoix (finely chopped vegetables) such as 1 carrot, 1 celery stalk, 1 garlic clove
1 bouquet garni
2 tbsp seasoned flour
110g/4oz butter
2 tbsp olive oil
1 glass Marsala
½ bottle white wine (2 glasses)
570ml/1 pint game stock
sprig rosemary
salt and pepper
1 bunch fresh tarragon
1 bunch fresh parsley
For the dumplings:
110g/4oz suet
85g/3oz flour
55g/2oz bread crumbs
85g/3oz Stilton
110g/4oz walnuts
knob of butter
salt and pepper
For the caramelised shallots:
12 shallots (banana or round)
1 tsp sugar
1 sprig thyme

Method

1. Place the porcini mushrooms in the Marsala and soak overnight.
2. Make the dumplings: mix all ingredients and shape into small balls, the size of walnut shells.
3. Make the caramelised shallots: preheat the oven to 130C/250F/Gas ½ and roast the shallots with the chopped thyme, sugar and olive oil for 1 hour.
4. Heat the casserole dish with the butter and oil.
5. Dust the pieces of game with seasoned flour.
6. In a hot pan add 1 tbsp olive oil and seal the meat pieces on each side until nutty brown. Remove and place to one side.
7. Add the mirapois of vegetables to the same pan and stir.
8. Add the chopped bacon and add the remaining oil if necessary. Once the vegetables have softened and the bacon has browned add the sprigs of rosemary. Then add the pre-soaked porcini and the Marsala, stir and reduce by half.
9. Add 2 glasses of wine and allow to bubble and reduce.
10. Add the game stock and bouquet garni, bring up to boil, and reduce on a low heat.
11. Add the sealed pieces of game and shallots and cook gently for 20 minutes.
12. Then add the dumplings and cook for a further 20 minutes.
13. Serve with crusty bread and a sprinkling of parsley or tarragon