Venison Suet Pudding Recipe - Great British Chefs

Venison and juniper suet pudding with chanterelle mushrooms and ‘clapshot’

Main
medium
4
2 hours 30 minutes, plus 2 hours steaming time

PT2H30M

PT2H

Give James Mackenzie's venison suet pudding recipe a go over a wintry weekend and you will be rewarded with an adorably hearty dish. It takes time to slowly braise the meat and steam the puddings, but good things come to those who wait.

Discover more:

Share recipe

Related recipes

Braised venison shanks with 'three sisters' and wild boar bacon

Oliver Bernadet

Slow-cooked venison saddle with suet pudding and carrot purée

Daniel Clifford

Venison, celeriac and mushroom pudding

Russell Brown

Steamed mutton and onion suet pudding with crushed swede

Adam Gray

Venison leg cooked in hay with roast celeriac and braised red cabbage

Simon Rogan

Ingredients

save recipe

recipe saved

print recipe

shopping List

Metric

Imperial

Venison filling

1.5kg venison, diced
2 onions, peeled and chopped
2 celery sticks, peeled and chopped
2 carrots, peeled and chopped
1 tsp juniper berries, crushed
thyme, 1 large sprig
250ml of red wine
500ml of game stock, or chicken stock
50g of plain flour
50g of butter
rapeseed oil

Suet pastry

500g of plain flour
250g of shredded beef suet
sage, fresh
water

Garnish

chantenay carrots
celery
2 knobs of butter
game stock, or chicken stock
girolles, yellow
smoked streaky bacon
thyme
1 tsp flat-leaf parsley, chopped
1 tsp chives, chopped

save recipe

recipe saved

print recipe

shopping List

Steam oven
4 large dariole moulds

Method

save recipe

recipe saved

print method

To prepare the filling, add some rapeseed oil to a large saucepan over a medium-high heat. Once the oil is hot, sear the meat in batches until evenly browned

rapeseed oil
1.5kg venison, diced

Once seared, remove the venison and add the vegetables to the pan. Once they begin to colour, return the venison to the pan with the juniper berries, thyme and red wine

2 onions, peeled and chopped
2 celery sticks, peeled and chopped
2 carrots, peeled and chopped
1 tsp juniper berries, crushed
thyme, 1 large sprig
250ml of red wine

Bring to the boil, pour in the stock and return to the boil. Place a lid on the pan and gently simmer and braise for 1 1/2 - 2 hours until the meat is tender

500ml of game stock, or chicken stock

Once the venison is cooked, strain off the liquid into a clean pan and bring to the boil. Combine the butter and flour to form a paste, or 'beurre manie'. Add the beurre manie in knobs to the sauce, whisking constantly to achieve a gravy consistency. Simmer for a further 10 minutes, then remove from the heat

50g of plain flour
50g of butter

You will need to prepare the suet pastry in advance so that it has plenty of time to rest. Sieve the flour into a mixing bowl with the suet, a generous pinch of salt and some chopped sage leaves. Mix together, then add enough water to form a dough. Wrap in cling film and allow to rest for 1 hour

500g of plain flour
250g of shredded beef suet
sage, fresh
water

Butter the dariole moulds. Roll out the pastry to approximately 5mm thick, then cut out rounds of pastry using small plates (or the size suitable for your moulds) and cut a small V shape into the circles - this will enable the pastry to fit into the moulds snugly

Press the pastry into the moulds - there should be enough overhang to cover the puddings once filled

Add the venison filling to the moulds - the mix needs to be cool when you fill the moulds or the pastry will melt. Gather up the pastry overhang and press the edges together to seal

Preheat the oven to 160˚C/gas mark 3, or preheat a steam oven to 100% steam

If not using a steam oven, place the puddings in a deep ovenproof dish and pour in some hot water to come halfway up the sides of the moulds. Cover the dish and puddings with tin foil and seal tightly. Place in the regular oven for 2 hours. If using a steam oven, prepare the puddings in the same way and cook for X Hours/minutes

To prepare the garnish, place the bacon onto a greased tray and bake in the oven until crispy. Cut the celery into 10cm long pieces and add to a large saucepan with the carrots, butter, thyme and enough stock to cover

chantenay carrots
celery
1 knob of butter
thyme
game stock, or chicken stock

Place a cartouche over the vegetables and cook until tender - the liquid should have evaporated and the vegetables nicely glazed

Just before serving, place a pan over a medium heat and add a knob of butter. Once the butter is foaming, sauté the mushrooms and finish with some chopped parsley and chives

smoked streaky bacon
girolles, yellow

Turn the puddings out of the moulds into the middle of serving bowls and arrange the vegetables around them. Serve with some hot gravy and some crispy bacon

Discover more:

Share recipe

James Mackenzie

Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.