Venison and Stout Pudding

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

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