Name: Venison, celeriac and mushroom pudding
Total time: 2 h 45 min
Ingredients: 500g of venison, diced; 200ml of red wine; 2 rashers of smoked streaky bacon, cut into lardons; 1 onion, diced; 2 garlic cloves, sliced; 100g of chestnut mushrooms, trimmed and quartered; 350ml of veal stock, made with 8g of powder; 1 bouquet garni, in muslin, made of 1 bay leaf, 1 sprig of thyme and a few juniper berries; 1 small celeriac, peeled and cut into 1cm cubes; 1 tsp cornflour, mixed with a little water to make a paste; olive oil; flaky sea salt; black pepper; 250g of plain flour; 8g of fine sea salt; 125g of suet

Venison, celeriac and mushroom pudding

by Russell Brown

Ingredients

Fresh Meat

500g of venison, diced
2 rashers of smoked streaky bacon, cut into lardons
125g of suet

Beverages

200ml of red wine

Fruit & Vegetables

1 onion, diced
2 garlic cloves, sliced
100g of chestnut mushrooms, trimmed and quartered
1 small celeriac, peeled and cut into 1cm cubes

Delicatessen

350ml of veal stock, made with 8g of powder

Spices & Dried Herbs

1 bouquet garni, in muslin, made of 1 bay leaf, 1 sprig of thyme and a few juniper berries

Oils & Vinegars

olive oil