Name: Venison and Stout Pudding
Yield: Serves 4–6
Ingredients: freshly ground black pepper; ¼ pt / 140 ml water; 1 tbsp good olive oil; 4 oz / 110 g fresh white, brown or wholemeal breadcrumbs; pinch of salt; 8 oz / 230 g celery hearts, trimmed and sliced; 1¼ lb / 570 g lean stewing venison, cut into 1 in / 2.5 cm cubes; 12 small onions or shallots, peeled; 2 tsp chestnut flour (arrowroot, potato flour or cornflour can be substituted); sprig of marjoram; 1 bay leaf; ¼ pt / 140 ml game stock; salt; 4 oz / 110 g self-raising flour

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

Suet Pastry

4 oz / 110 g self-raising flour
4 oz / 110

Main course

Method

To make the pastry, sift the flour into a bowl, and add the breadcrumbs and salt. Stir the dry ingredients together with a knife. Add the suet and sufficient water to make a firm but springy dough. Turn out on to a floured board, knead lightly, and form into a ball. Cover and stand it in a cool place while you prepare the filling.

Heat the olive oil in a heavy pan, add the onions and ce