Venison Saddle Recipe with Suet Pudding

Name: Venison Saddle Recipe with Suet Pudding
Total time: 180 min
Ingredients: venison saddle, 4 pieces each weighing 125g; 200g of carrots, chopped; 50g of butter; 50ml of water; 1/2 white cabbage, sliced; 1 onion, chopped; 1 garlic clove, chopped; 1 sprig of fresh thyme; 1 bay leaf; 2 peppercorns; 1 juniper berry; 1.5l white wine; 25g of smoked bacon; 265g of self-raising flour; 35g of suet; salt; 350g of diced venison shoulder; 100g of onion, diced; 100g of carrots, diced; 150ml of red wine; 1 tbsp of fresh thyme, chopped; 1g of xanthan gum; Worcestershire sauce to taste; pepper; 150g of Brussels sprout leaves; 10g of butter

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Daniel Clifford shares a slow-cooked venison saddle recipe, wonderful and world-class comfort food once served with choucroute and carrot purée.

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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.

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