Steamed venison & Port pudding

Name: Steamed venison & Port pudding
Prep time: 4 h 40 min
Cook time: 4 h 40 min
Total time: 4 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 375 grams self-raising flour; 140 grams suet; 1 serving a little oil or lard, for greasing; 600 grams cubed stewing venison - I used trimmed shoulder; 140 grams cubed pork belly, skin on; 1 onion, finely sliced; 1 Tbsp plain flour; 1 teaspoon thyme leaf, chopped; 1 bay leaf; 2 Tbsps mushroom ketchup; 100 milliliters port; 50 milliliters red wine; 125 milliliters good beef stock; 2 Tbsps dripping or lard

If you want to add more dairy free recipes to your recipe box, Steamed venison & Port pudding might be a recipe you should try. One serving contains 1218 calories, 71g of protein, and 63g of fat. This recipe serves 4. This recipe from BBC Good Food requires wine, stewing venison - i used shoulder, a little oil, and port. From preparation to the plate, this recipe takes around 4 hours and 40 minutes.

Instructions

First, make the pastry.

Put the self-raising flour and 1 tsp salt in a large bowl and stir in the suet.

Ingredients you will need

Self Rising Flour

Salt

Suet

Equipment you will use

Bowl

Add 250ml cold water, a little at a time, gradually bringing the dough together. You may not need all the water. Allow to rest for 10 mins or so.

Ingredients you will need

Dough

Water

To make the filling, melt half the dripping in a large frying pan over a high heat. Fry the venison and pork in batches until thoroughly browned.

Ingredients you will need

Venison

Pork

Equipment you will use

Frying Pan

Remove the meat to a large bowl, then add the rest of the dripping to the pan over a medium heat.

Ingredients you will need

Meat

Equipment you will use

Bowl

Frying Pan

Add the onion and cook gently for 5 mins until it begins to soften.

Ingredients you will need

Onion

Return the meat to the pan and stir, then add the flour and stir well.

Ingredients you will need

All Purpose Flour

Meat

Equipment you will use

Frying Pan

Add the thyme, bay, ketchup, port, wine and stock, bring to a simmer and season. Tip the mixture into a large bowl. Allow to cool, then chill. Can be made 2 days in advance.

Ingredients you will need

Ketchup

Stock

Thyme

Port

Wine

Equipment you will use

Bowl

When you are ready to make the pudding, grease a 1-litre pudding basin with a little oil or lard.

Ingredients you will need

Lard

Cooking Oil

Roll out two-thirds of the pastry to a large circle and use it to line the basin. Allow the pastry to overlap the edges all around.

Ingredients you will need

Roll

Add the filling, pressing it down well.

Roll out the remaining pastry to a circle to make the lid. Using a little cold water, moisten the edges of the lining pastry, put the lid on top and crimp the edges well, pressing to seal. Trim off excess pastry.

Ingredients you will need

Water

Roll

To cover the pudding, lay a sheet of foil on top of a sheet of non-stick baking parchment. Fold a pleat in the sheets (this will allow the pudding room to expand) and put them over the basin. Tie the sheets on with string, securing tightly, and trim off any excess paper and foil.

Equipment you will use

Aluminum Foil

To cook the pudding, lay a pastry cutter or metal ring in the base of a large pan (or use an upturned plate or saucer).

Ingredients you will need

Base

Equipment you will use

Pastry Cutter

Frying Pan

Put the pudding basin on it and add water to the pan so that it comes approximately halfway up the basin. Bring the pan to a simmer, then reduce the heat and add the lid. Check after 10 mins that the pan is still simmering gently dont let it boil too vigorously. When you are sure the pan is set at the right temperature, cook the pudding for 3-4 hrs. Top up the pan with boiling water at regular intervals.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Once the pudding is cooked, take it out of the pan and remove the foil and paper. Invert a plate onto the pudding, then turn the plate and pudding over. Gently remove the basin.

Equipment you will use

Aluminum Foil

Frying Pan

Serve the pudding immediately with your favourite winter vegetables.

Ingredients you will need

Vegetable

Equipment

Ingredients

Servings:

375grams

self-raising flour 140grams

suet 1serving

a little oil or lard, for greasing 600grams

cubed stewing venison - I used trimmed shoulder 140grams

cubed pork belly, skin on 1

onion, finely sliced 1Tbsp

plain flour 1teaspoon

thyme leaf, chopped 1

bay leaf 2Tbsps

mushroom ketchup 100milliliters

port 50milliliters

red wine 125milliliters

good beef stock 2Tbsps

dripping or lard

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Pudding. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.