Steamed venison pudding recipe
Neil Dowson is the head chef at The William Cecil at Stamford and has provided us with this fantastic winter warmer recipe for a steamed venison pudding.
Ingredients
- 675 g Diced venison, cut into 2.5cm/1in cubes
- 1 Small onion, peeled and finely chopped
- 1 Large pinch celery salt
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
- 1 tsp Fresh thyme leaves
- 2 tbsp Plain flour
- 23.8 oz Diced venison, cut into 2.5cm/1in cubes
- 1 Small onion, peeled and finely chopped
- 1 Large pinch celery salt
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
- 1 tsp Fresh thyme leaves
- 2 tbsp Plain flour
- 23.8 oz Diced venison, cut into 2.5cm/1in cubes
- 1 Small onion, peeled and finely chopped
- 1 Large pinch celery salt
- 1 pinch Salt
- 1 pinch Freshly ground black pepper
- 1 tsp Fresh thyme leaves
- 2 tbsp Plain flour
- 400 g Self-raising flour
- 200 g Beef or vegetarian suet
- 0.5 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 290 ml Cold water
- 14.1 oz Self-raising flour
- 7.1 oz Beef or vegetarian suet
- 0.5 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 10.2 fl oz Cold water
- 14.1 oz Self-raising flour
- 7.1 oz Beef or vegetarian suet
- 0.5 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 1.2 cups Cold water
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 300 mins
- Serves: 4
Step-by-step
- Place the venison into a large bowl. Stir in the onion, celery salt, pepper, salt and thyme leaves. Toss together lightly and set to one side
- To make the suet pastry, sift the flour and the salt into a large bowl. Add the suet, salt and pepper. Lightly mix and add the water a little at a time. Using your hands mix to form a soft dough
- On a lightly floured work surface roll out the pastry into a round disc approximately 0.5-1cm/¼-½in thick. Cut out about a quarter of the pastry mixture for the lid and set aside. Use the remainder of the pastry to line a well buttered 1.75 ltr/3 pt pudding basin, leaving at least 1cm/½in of the pastry hanging over the edge
- Add the flour to the venison mixture and stir gently. Place the batches of the meat mixture into a sieve (with a glass bowl underneath) and shake to remove any excess flour. Spoon into the pudding basin lined with the pastry. Do not push the meat filling into the basin add the fresh beef stock nearly two thirds to the top, not covering the meat completely
- Place the pastry lid over the filling and fold the border over. Press the pastry together to seal. Cover the pudding with a double piece of buttered foil, pleated in the middle. Tie in place with string
- Steam the pudding in an upturned plate in a large saucepan filled with hot water for 5 hours, topping up with water occasionally so as not to boil dry the water in the saucepan. Serve with mashed potato and winter greens
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