These individual suet puddings come filled with slow-cooked venison in a red wine sauce and are nicely flattered by the sharp choucroute and sweet carrot purée in this venison pudding recipe from Daniel Clifford

Method
1.
First make the carrot purée. Melt the butter, add the chopped carrots and cook for 5 minutes, then add the water and cook for 15 minutes until soft
2.
Blend in a food processor and pass through a sieve, then set aside until ready to serve
3.
To make the choucroute, sweat the chopped onion and garlic, then add the sliced cabbage and cook for 5 minutes
4.
Combine the herbs, place in the centre of a piece of muslin cloth, fold together and secure with undyed thread
5.
Add this bouquet garni, the wine and bacon to the cabbage mixture and cook for 3 hours on a low heat, covered with a cartouche. Stir regularly
6.
Preheat the oven to 65°C/Gas mark 1/4. Add the diced venison, onion, carrot, red wine, thyme and a pinch of salt to a casserole dish, add enough water to cover and cook in the oven for 8 hours
7.
In a bowl, combine the flour, suet, a pinch of salt and water until a smooth paste is achieved, then leave to rest for 3 hours before rolling out
8.
Once rested, roll out the suet pastry to the thickness of a pound coin. Using pastry cutters, cut out 4 circles using a 100mm cutter and 4 using a 60mm cutter, then set aside until needed
9.
Once the venison and pudding filling has cooked, chill the mixture then separate the meat and sauce into 2 separate bowls
10.
Warm the sauce slightly and add 1g of xanthan gum per 100ml of sauce in order to thicken the gravy. Once thickened, remove from the heat and allow to cool
11.
Season with Worcestershire sauce and pepper and add back to the meat, reserving 4 tablespoons of sauce for plating
12.
Line the dariole moulds with cling film twice, then add the 100mm rounds of suet pastry to line the moulds
13.
Spoon the diced venison mix on top. Cover with the 60mm disc, then fold over and seal around the edges
14.
Double wrap the the moulds with cling film. Cook in a steamer at 70°C for 25 minutes
15.
Once all the other components of the dish are complete, preheat the oven to 180°C/Gas mark 4. Brown the venison saddle in a hot pan with a little oil for 1 minute per side
16.
Transfer to the oven, turning every 2 minutes for 8 minutes for a medium rare result
17.
Slice the venison saddle. Use a spoon to place and sweep the carrot purée across each plate
18.
Place the choucroute separately onto the plate, arrange the sliced venison on top, then place the pudding next to the other components
19.
Blanche the sprout leaves in boiling water for 1 minute and drain well. Reheat in butter before plating. Serve the choucroute and pudding with the sautéed sprout leaves and reserved venison sauce
Send us feedback on this Venison pudding recipe  

Corney & Barrow matching wine

Find out why Corney & Barrow match this Venison pudding recipe with a spicy and rich red wine, a medium and round red wine, or a full bodied red wine

Ingredients

Venison saddle

Carrot purée

  • 200g of carrots, chopped
  • 50g of butter
  • 50ml of water

Choucroute

Suet pastry

  • 265g of self-raising flour
  • 35g of suet
  • salt
  • 50ml of water

Venison pudding

To plate

  • 150g of Brussels sprout leaves
  • 10g of butter

Equipment

  1. 4 dariole moulds
  2. 6cm pastry cutter
  3. 10cm pastry cutter
  4. Food processor or blender
  5. Thermometer
  6. Greaseproof paper
  7. Muslin cloth
  8. Steamer

Share this Recipe

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

Venison pudding recipe Tweaks

What's this?