Venison Suet Pudding

Venison and Juniper Suet Pudding with Butter Braised Carrot and Celery

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

A real winter warmer and a proper feast that appears on our menu year after year. It’s a little like a steak and kidney suet pudding. The celery and carrot are braised in butter to give a great richness to the dish. You could also finish it off with some chanterelle mushrooms.


  • 1.5 kg venison, diced
  • rapeseed oil
  • 2 onions
  • 2


Heat some rapeseed oil in a large saucepan and sear the venison in small batches until brown. Don’t add it all at once or the meat will boil and won’t brown. Remove the venison from the pan once brown. Peel and chop the vegetables and add to the pan. When they start to brown add the venison back to the pan, add a teaspoon of crushed juniper berries, a good sprig of thyme and the red wine, bring