Baked Venison Pudding Recipe - Great British Chefs

Ingredients

• 500g of venison, diced
• 200ml of red wine
• 2 rashers of smoked streaky bacon, cut into lardons
• 1 onion, diced
• 2 garlic cloves, sliced
• 100g of chestnut mushrooms, trimmed and quartered
• 350ml of veal stock, made with 8g of powder
• 1 bouquet garni, in muslin, made of 1 bay leaf, 1 sprig of thyme and a few juniper berries
• 1 small celeriac, peeled and cut into 1cm cubes
• 1 tsp cornflour, mixed with a little water to make a paste
• olive oil
• flaky sea salt
• black pepper
• 250g of plain flour
• 8g of fine sea salt
• 125g of suet