Venison Suet Pudding Recipe - Great British Chefs
James Mackenzie's venison suet pudding makes the most of autumnal flavours in this comforting dish.
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.greatbritishchefs.com.
Ingredients
- 1.5kg venison, diced
- 2 onions, peeled and chopped
- 2 celery sticks, peeled and chopped
- 2 carrots, peeled and chopped
- 1 tsp juniper berries, crushed
- thyme, 1 large sprig
- 250ml of red wine
- 500ml of game stock, or chicken stock
- 50g of plain flour
- 50g of butter
- rapeseed oil
- 500g of plain flour
- 250g of shredded beef suet
- sage, fresh
- water
- chantenay carrots
- celery
- 2 knobs of butter
- game stock, or chicken stock
- girolles, yellow
- smoked streaky bacon
- thyme
- 1 tsp flat-leaf parsley, chopped
- 1 tsp chives, chopped
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