Steamed venison & Port pudding - Good Food Middle East

Ingredients

• 375g self-raising flour
• 140g suet
• a little oil or lard, for greasing
• 2 tbsp dripping or lard
• 600g cubed stewing venison - I used trimmed shoulder
• 140g cubed pork belly, skin on
• 1 onion, finely sliced
• 1 tbsp plain flour
• 1 tsp thyme leaf, chopped
• 1 bay leaf
• 2 tbsp mushroom ketchup
• 100ml port
• 50ml red wine
• 125ml good beef stock