Wild venison, field mushroom & ale pudding - Good Food Middle East

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