Wild venison, field mushroom & ale pudding recipe | Good Food

Ingredients

• 450g self-raising flour
• 225g shredded beef suet
• 1 tbsp each butter and vegetable oil, plus extra oil
• 2 large onions thinly sliced
• 8 garlic cloves thinly sliced
• 4 large field mushrooms stems removed
• 500g venison shoulder, cut into 2cm cubes, trimmed or sinew
• 1 tbsp plain flour seasoned with salt and pepper
• 1 tsp tomato purée
• 200ml brown ale
• 1 tsp sugar
• 4 thyme sprigs, leaves picked