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Place the porcini mushrooms in the Marsala and soak overnight.
Make the dumplings mix all ingredients and shape into small balls, the size of walnut shells.
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.
Heat the casserole dish with the butter and oil.
Dust the pieces of game with seasoned flour.
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.
Add the mirapois of vegetables to the same pan and stir.
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.
Add 2 glasses of wine and allow to bubble and reduce.
Add the game stock and bouquet garni, bring up to boil, and reduce on a low heat.
Add the sealed pieces of game and shallots and cook gently for 20 minutes.
Then add the dumplings and cook for a further 20 minutes.
Serve with crusty bread and a sprinkling of parsley or tarragon
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