Slow-cooked venison saddle with suet pudding and carrot purée

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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.

First published in 2015




Venison saddle

Carrot purée


Suet pastry

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

Venison pudding

To plate


  • Food processor or blender
  • Steamer
  • Muslin cloth
  • Greaseproof paper
  • Thermometer
  • 10cm pastry cutter
  • 6cm pastry cutter
  • 4 dariole moulds


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
Blend in a food processor and pass through a sieve, then set aside until ready to serve
To make the choucroute, sweat the chopped onion and garlic, then add the sliced cabbage and cook for 5 minutes
Combine the herbs, place in the centre of a piece of muslin cloth, fold together and secure with undyed thread
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
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
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
  • 265g of self-raising flour
  • 35g of suet
  • salt
  • 50ml of water
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
Once the venison and pudding filling has cooked, chill the mixture then separate the meat and sauce into 2 separate bowls
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
Season with Worcestershire sauce and pepper and add back to the meat, reserving 4 tablespoons of sauce for plating
  • Worcestershire sauce to taste
  • pepper
Line the dariole moulds with cling film twice, then add the 100mm rounds of suet pastry to line the moulds
Spoon the diced venison mix on top. Cover with the 60mm disc, then fold over and seal around the edges
Double wrap the the moulds with cling film. Cook in a steamer at 70°C for 25 minutes
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
Slice the venison saddle. Use a spoon to place and sweep the carrot purée across each plate
Place the choucroute separately onto the plate, arrange the sliced venison on top, then place the pudding next to the other components
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
First published in 2015

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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