Venison and porcini mushroom pudding

Name: Venison and porcini mushroom pudding
Cuisine: British
Ingredients: Vegetable Oil; 1 kg shoulder of venison, diced; 50 g dried porcini mushrooms; 50 g butter; 1 onion; 1 heaped teaspoon tomato purée; 500 ml venison or brown chicken stock - see page 148; 500 ml venison or brown chicken stock - see page 148; 400 g plain flour; 20 g baking powder; pinch of salt; 200 g suet; 250 ml water

Mince & Dice

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

A suet pudding is the essence of comfort food as it tastes as comforting as it looks. The filling can be made the day before and allowed to cool and then the pudding filled the following day. A great dish to cook ahead and it creates a real spectacle when you cut into it at the table.

Ingredients

Vegetable Oil
1 kg shoulder of venison, diced
50 g plain flour
<

Europe
United Kingdom
Main course

Method

Heat a little oil in a large pan. Season the cubes of venison and dust in flour. In a separate pan, add the porcini mushrooms to the stock and bring to boil, then simmer for 10 mins.

Take half the venison, add to the pan with the hot oil sealing the meat well so that it colours on all sides. Remove from the pan and seal the rest of the meat. It is important to get good colour on the mea