Venison Suet Pudding

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

Venison and Juniper Suet Pudding with Butter Braised Carrot and Celery

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

Main course
Winter

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