Daniel Clifford's slow-cooked venison saddle is served with individual suet puddings filled with red wine sauce. They are nicely flattered by the sharp choucroute and a silky, sweet carrot purée.
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
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
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Once the venison and pudding filling has cooked, chill the mixture then separate the meat and sauce into 2 separate bowls
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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
1g of xanthan gum
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Season with Worcestershire sauce and pepper and add back to the meat, reserving 4 tablespoons of sauce for plating
Line the dariole moulds with cling film twice, then add the 100mm rounds of suet pastry to line the moulds
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Spoon the diced venison mix on top. Cover with the 60mm disc, then fold over and seal around the edges
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Double wrap the the moulds with cling film. Cook in a steamer at 70°C for 25 minutes
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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
Transfer to the oven, turning every 2 minutes for 8 minutes for a medium rare result
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Slice the venison saddle. Use a spoon to place and sweep the carrot purée across each plate
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Place the choucroute separately onto the plate, arrange the sliced venison on top, then place the pudding next to the other components
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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
A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.
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Slow-cooked venison saddle with suet pudding and carrot purée
