Steamed Venison Pudding

Name: Steamed Venison Pudding
Yield: Serves 6
Ingredients: 675 g/1½ lb boneless venison from shoulder or neck; 675 g/1½ lb boneless venison from shoulder or neck; 1½ teaspoons ground cinnamon; 50 g/2 oz butter; 1½ teaspoons roughly crushed juniper berries; ½ teaspoon ground cloves; 25 g/1 oz plain flour; 675 g/1½ lb boneless venison from shoulder or neck; 175 g/6 oz chestnut mushrooms; 2 onions; black pepper; salt; 100 g/4 oz fresh white breadcrumbs; 175 g/6 oz self-raising flour; 225 ml/8 fl oz Guinness; 1 level tablespoon coarse-cut marmalade; 250 g/9 oz belly of pork; 2 teaspoons soy sauce; 2 heaped teaspoons mustard seeds (optional); 175 g/6 oz vegetable or beef suet; 175 g/6 oz vegetable or beef suet; 1 egg

Preparation info

Serves
6

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

It is often forgotten what a pleasure steamed savoury puddings can be. I think the combination of this light crust (the secret is in the addition of breadcrumbs) and richly flavoured venison filling makes a wonderful winter dish, well worth preparing for a weekend meal when you have time to cook.

Ingredients

675 g/1½ lb boneless venison from shoulder or neck
25 g/

Main course
Savoury
Winter

Method

Slice the venison into roughly 2.5cm/1 in pieces. Put the flour into a large bowl, add the sliced venison and stir around to coat all over with flour. Peel and slice the onions and cut the mushrooms in half. Melt 40 g/1½