Name: Venison Suet Pudding
Yield: Serves 4
Ingredients: 2 onions; thyme; 2 celery sticks; 2 carrots; 250 ml red wine; 500 g plain flour; 50 g plain flour; 50 g butter; 500 ml game, or chicken stock; rapeseed oil; 1.5 kg venison, diced; 100 g butter; 500 g chantenay carrots; 1 celery stick; 8 rashers streaky smoked bacon; 200 ml chicken stock; 4 sprigs of thyme; 1 tsp juniper berries; water; fresh sage; salt; 250 g shredded beef suet

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

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.

Ingredients

1.5 kg venison, diced
rapeseed oil
2 onions
2

Method

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