Venison Pudding

Preparation info
  • Serves


    • Difficulty


Appears in
Game Cookery

By Patricia Lousada

Published 1989

  • About

The rich taste of venison is particularly well suited for puddings and pies.


For the pastry

  • 115 g (4 oz) self-raising flour
  • 115 g (4


Sift the flour into a basin. Mix in the breadcrumbs, salt and suet. Stir in a scant 150 ml (¼ pint) of water, just enough to form a dough. Turn the dough out on to a floured surface and form into a disc. Cover and refrigrate.

Heat the oil in frying pan and sauté the onions and mushrooms until they begin to colour. Remove them from the pan, add the venison and brown on all sides. Stir in