Steamed venison & Port pudding

Steamed venison & Port pudding

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(1 ratings)

Prep: 40 mins Cook: 4 hrs

More effort

Serves 4
Venison works well in a steamed suet pastry pudding, filled with rich red wine gravy and added belly pork

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal1091
  • fat60g
  • saturates29g
  • carbs81g
  • sugars8g
  • fibre5g
  • protein47g
  • salt2.7g
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  • 375g self-raising flour
  • 140g suet
  • a little oil or lard, for greasing

For the filling

  • 2 tbsp dripping or lard
  • 600g cubed stewing venison - I used trimmed shoulder



    The term venison was originally used to describe the meat of any furred game, but in Britain it…

  • 140g cubed pork belly, skin on
  • 1 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp plain flour
  • 1 tsp thyme leaf, chopped
  • 1 bay leaf
  • 2 tbsp mushroom ketchup
  • 100ml port
  • 50ml red wine
  • 125ml good beef stock


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

  2. 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. Remove the meat to a large bowl, then add the rest of the dripping to the pan over a medium heat. Add the onion and cook gently for 5 mins until it begins to soften.

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

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

  5. 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.

  6. 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). 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 – don’t let it boil too vigorously. When you are sure the pan is set at the right temperature, cook the pudding for 3½-4 hrs. Top up the pan with boiling water at regular intervals.

  7. 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. Serve the pudding immediately with your favourite winter vegetables.

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Comments, questions and tips

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14th Aug, 2015
This is delicious. The belly pork adds a melting taste to the whole and the port/wine gravy is wonderful.
2nd Jan, 2015
Made this for a family supper on New Years Eve. It was superb and was thoroighly enjoyed by everyone. Easy to prepare and really special and spectacular for a special dinner.
11th Sep, 2014
Just making this for the first time. At what point can I freeze this please?
7th Dec, 2013
Cant believe nobody has voted on this yet. I have cooked this numerous times and it is FANTASTIC and always enjoyed by the whole family. I have cooked it as the pudding, but I have also cooked it as a stew which is just as good. Serve with veggies and mash and you cant go wrong. I will be cooking this as part of Christmas dinner this year.
11th Sep, 2014
At what point can I freeze this please?
goodfoodteam's picture
16th Sep, 2014
Hi there, thanks for your question, once cooked, cool then freeze, defrost at room temperature then reheat by steaming again until hot through.
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