Steamed venison & Port pudding - Good Food Middle East
Delicious venison and pork filling baked in a savory suet pastry pudding, perfect for special occasions or family meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.
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
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