Venison pudding
- Thread starter biffo
- Start date
id have to.ask the boss but I think she just did her own thing. Basically she cooked the boned shanks in a casserole style with onions carrots beef stock and seasoning for a couple of hours in bottom oven of aga.
She let this cool, and made a suet pudding using beef suet mix , atora or similar, and filled the pudding in a bowl with the casserole mixture . In fact she used half and kept half for another day, which we just had recently. But anyway that was it. Steamed it for a couple of hours, just enough to cook the suet coz the mixture is already cooked. Some recipes use raw meat and take along time as a result.
main decision was which red wine to serve with it!
yah, that sounds like a lovely meal. I made a steamed venison pudding for my girlfriends friends last year and it was super. I used diced fallow shoulder. Fried the meat in a big Le crusset casserole pan in some duck fat with a bit of back bacon and added some well fried and browned off onions then carrots celery sweed etc .... a bit of garlic and then worked in some plain flour and popped in a load of ale to make the sauce. I stirred in some thyme and then a bit of red currant jelly to take away the bitterness of the beer.
I then cooked it in the electric fan oven on 150 deg c for 2 hrs. After 2 hrs I finished the stew off with some do double cream and seasoned it to taste with salt and pepper.
I made a suet pastry and lined a pudding basin and made a lid for it. Filled it up and then wrapped it in a load of foil and baking paper and then put it in a shallow pan of boiling water with a lid on it and steamed it for about 2 hrs.
I served it with mashed potato and peas.
I think I might make this again this weekend, I feel hungry now
kind regards, Olaf
yah, that sounds like a lovely meal. I made a steamed venison pudding for my girlfriends friends last year and it was super. I used diced fallow shoulder. Fried the meat in a big Le crusset casserole pan in some duck fat with a bit of back bacon and added some well fried and browned off onions then carrots celery sweed etc .... a bit of garlic and then worked in some plain flour and popped in a load of ale to make the sauce. I stirred in some thyme and then a bit of red currant jelly to take away the bitterness of the beer.
I then cooked it in the electric fan oven on 150 deg c for 2 hrs. After 2 hrs I finished the stew off with some do double cream and seasoned it to taste with salt and pepper.
I made a suet pastry and lined a pudding basin and made a lid for it. Filled it up and then wrapped it in a load of foil and baking paper and then put it in a shallow pan of boiling water with a lid on it and steamed it for about 2 hrs.
I served it with mashed potato and peas.
I think I might make this again this weekend, I feel hungry now
kind regards, Olaf
that sounds absolutely perfect! Just something about a suet pudding that hits the spot.
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