Wild venison, field mushroom and ale pudding recipe | olivemagazine
Try this easy but impressive steamed suet pastry pudding with wild venison, mushroom and ale. Ideal for entertaining or for a family meal.
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.olivemagazine.com.
Ingredients
- 450g self-raising flour
- 225g shredded beef suet
- butter and vegetable oil 1 tbsp each plus extra oil
- 2 large onions thinly sliced
- 8 cloves garlic thinly sliced
- 4 large field mushrooms stems removed
- 500g venison shoulder trimmed of sinew
- 1 tbsp plain flour seasoned
- 1 tsp tomato purée
- 200ml brown ale
- 1 tsp golden caster sugar
- 4 sprigs thyme leaves picked
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