German Venison Stew with Bread Dumplings

Method

1. In a large Dutch oven, cook the venison over medium heat until browned.
2. Add onion, carrots, and celery, and sauté until softened.
3. Stir in garlic, then pour in red wine and beef stock.
4. Bring to a boil, reduce heat, and simmer for 1.5 hours.
5. Mix flour with a small amount of water to create a slurry.
6. Stir the slurry into the stew to thicken, then add cranberries and preserved pear.
7. Season with salt and pepper, and cook for another 10 minutes.
8. Serve with warm bread dumplings.