Venison Stew & Dumplings

These dumplings are good enough to stand as a meal onto themselves, but they really earn their keep when paired with your favorite stew, like our Fireside Venison.

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
5 to 6 tbsp cold butter cut into pieces
1 cup buttermilk

Blend dry ingredients. Cut in butter pieces until they’re the size of peas. Add buttermilk and mix well—the mixture should be sticky. Open stew pot lid and add spoon-size portions of mixture to the top of the stew. If your using a Dutch oven over an open fire, set the oven alongside the fire and shovel coals onto the lid to bake the dumplings. If you’re making this in the cabin, remove the lid and put the pot in the oven.