Wild venison, field mushroom & ale pudding

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• CloClo

  11 November 2009

  CloClo commented on this recipe

  looks lovely and rich

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• Shona's

  24 October 2010

  Shona's rated and commented on this recipe

  

  Yummy. I made this with red wine instead of beer. Needed salt in the venison and a bit more liquid but it was really nice. 8/10. With the salt and more liquid would have been a 10

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• Foodmonster

  16 November 2010

  Foodmonster rated and commented on this recipe

  

  Gorgeous! My first ever steamed pudding and at came out great. Next time I would use some little button mushrooms instead of the big flat ones, as they were awkward to cut through when serving. I found the pastry also a little too thick, will try making it about 1/2 cm next time. Thyme and ale is such a great combination, I made more gravy with it to pour over the veg. Yumm!

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• Comraich

  15 January 2011

  Comraich rated and commented on this recipe

  

  I cooked two of these for a family gathering of 14 over Christmas and they were excellent. I prepared the meat about a week beforehand and froze it, which improved the flavour. I substituted half the venison for mixed game, which reduced the cost and on the day I took others advice and made extra gravy using an ale/red wine base with thyme - perfect! Put the defrosted meat in the pastry, put both in pans with lids on and steamed in the bottom of the Aga bottom oven for 4 hours. A great dish, which was a real treat over the holidays.

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• Leanne

  08 May 2011

  Leanne commented on this recipe

  Could I make this into individual puddings for a dinner party? If so how long would I need to cook them for? Thanks

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http://www.bbcgoodfood.com/recipes/13398/

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Ingredients

FOR THE PASTRY

• 450g self-raising flour
• 225g shredded beef suet

FOR THE FILLING

• 1 tbsp each butter and vegetable oil, plus extra oil
• 2 large onions , thinly sliced
• 8 garlic cloves , thinly sliced
• 4 large field mushrooms , stems removed
• 500g venison shoulder, cut into 2cm cubes, trimmed or sinew
• 1 tbsp plain flour , seasoned with salt and pepper
• 1 tsp tomato purée
• 200ml brown ale
• 1 tsp sugar
• 4 thyme sprigs, leaves picked

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 30 mins

Cook 4 hrs 30 mins

Ingredients

FOR THE PASTRY

• 450g self-raising flour
• 225g shredded beef suet

FOR THE FILLING

• 1 tbsp each butter and vegetable oil, plus extra oil
• 2 large onions , thinly sliced
• 8 garlic cloves , thinly sliced
• 4 large field mushrooms , stems removed
• 500g venison shoulder, cut into 2cm cubes, trimmed or sinew
• 1 tbsp plain flour , seasoned with salt and pepper
• 1 tsp tomato purée
• 200ml brown ale
• 1 tsp sugar
• 4 thyme sprigs, leaves picked

777 kcalories, protein 28g, carbohydrate 71g, fat 44 g, saturated fat 18g, fibre 4g, sugar 7g, salt 2 g

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