Venison pudding

Name: Venison pudding
Ingredients: 1 tablespoon olive oil - plus extra for oiling; 1 large onion - chopped; 1 carrot - peeled and chopped; 1 small stick of celery - peeled and chopped; 700 g diced venison; 1 tablespoon plain flour; 150 ml red wine or beer; 150 ml red wine or beer; Salt, freshly ground black pepper and a dash of Worcestershire sauce; Salt, freshly ground black pepper and a dash of Worcestershire sauce; Salt, freshly ground black pepper and a dash of Worcestershire sauce; 250 g self-raising flour; 125 g minced suet

Preparation info

For
6

Difficulty
Easy

Appears in

Salt is Essential

By Shaun Hill

Published 2016

About

It’s easy to add something else to this recipe - cooked salsify or wild mushrooms perhaps. Basically, it is cooked much the same as a steak and kidney pudding and, as with that dish, the suet paste can be rolled into dumplings and steamed on top of the cooking stew instead.

Ingredients

1 tablespoon olive oil - plus extra for oiling
1 large onion - chopped
1 carrot</

Method

Mix the flour, suet and about 75ml of cold water to form a dough.

Oil a 1-litre pudding basin, then roll out the suet dough. Use two-thirds of it to line the base and sides of the basin and keep the rest to cover once the basin has been filled.

Fry the vegetables in the oil, then brown the venison. Stir in the flour, season, then pour in 150ml of cold water along with the wine o