Slow-cooked venison saddle with suet pudding and carrot purée

by Daniel Clifford
Return to Recipe
Print

Ingredients

Game

  • venison saddle, 4 pieces each weighing 125g
  • 350g of diced venison shoulder

Fruit & Vegetables

  • 200g of carrots, chopped
  • 1/2 white cabbage, sliced
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 juniper berry
  • 100g of onion, diced
  • 100g of carrots, diced
  • 150g of Brussels sprout leaves

Dairy

  • 50g of butter
  • 10g of butter

Beverages

  • 50ml of water
  • 1.5l white wine
  • 50ml of water
  • 150ml of red wine

Salad & Fresh Herbs

  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 1 tbsp of fresh thyme, chopped

Spices & Dried Herbs

  • 2 peppercorns

Fresh Meat

  • 25g of smoked bacon
  • 35g of suet

Store Cupboard

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

Speciality Ingredients

  • 1g of xanthan gum