Slow-cooked venison saddle with suet pudding and carrot purée
by Daniel Clifford
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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