Venison Saddle Recipe with Suet Pudding - Great British Chefs

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