Steamed venison pudding recipe

Details

• Cuisine: British
• Recipe Type: Main
• Difficulty: Medium
• Preparation Time: 20 mins
• Cooking Time: 300 mins
• Serves: 4

Step-by-step

1. 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
2. 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
3. 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
4. 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
5. 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
6. 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