Slow-cooked venison saddle with suet pudding and carrot purée

by Daniel Clifford
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Ingredients

Game

Fruit & Vegetables

Dairy

  • 60g of butter

Beverages

Salad & Fresh Herbs

Spices & Dried Herbs

Fresh Meat

Store Cupboard

  • 265g of self-raising flour
  • salt
  • Worcestershire sauce to taste
  • pepper

Speciality Ingredients

  • 1g of xanthan gum