Wild venison, field mushroom & ale pudding

Wild venison, field mushroom & ale pudding

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(3 ratings)

Prep: 30 mins Cook: 4 hrs, 30 mins Plus chilling

More effort

Serves 4 - 6
A wonderful take on a classic steak & kidney pudding, using the best autumnal ingredients

Nutrition and extra info


  • kcal777
  • fat44g
  • saturates18g
  • carbs71g
  • sugars7g
  • fibre4g
  • protein28g
  • salt2g


    For the pastry

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



      The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

    For the filling

    • 1 tbsp each butter and vegetable oil, plus extra oil



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 2 large onions, thinly sliced



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

    • 8 garlic cloves, thinly sliced
    • 4 large field mushrooms, stems removed



      The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

    • 500g venison shoulder, cut into 2cm cubes, trimmed or sinew



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

    • 1 tbsp plain flour, seasoned with salt and pepper
    • 1 tsp tomato purée
    • 200ml brown ale
    • 1 tsp sugar



      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    • 4 thyme sprigs, leaves picked


      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…


    1. First make the pastry. Sift 1 tsp salt and flour together and stir in the suet. Add 300ml cold water and work until it all comes together into a dough. Wrap in cling film and chill for 1 hr.

    2. Heat the butter and oil in a large frying pan. Gently fry the onions and garlic for 10 mins until soft. Tip out of the pan, then add a little more oil. Now fry the mushrooms until golden, then tip out. Toss the venison in the flour and fry in batches, adding more oil as you go, until really golden brown. Mix the purée, ale, sugar and thyme into the pan, then cool.

    3. Now butter a 2½ pt/1.4-litre basin. Roll the suet pastry out to about 1cm thick and use to line the sides of the basin. Trim so that there’s a little overhang. Re-roll what’s left and cut out a lid that’s about 1cm wider than the top of the basin. Put the mushrooms around the sides of the basin, stalks facing in, then fill the basin with meat and juices. You might not need all the juices.

    4. Place the lid on top and crimp the edges together to seal. Make a double layer of buttered foil and baking paper, and pleat it in the centre. Scrunch this over the pudding, foil-side up, then tie with string under the rim of the basin. Trim to about 2cm under the string, then put into a steamer or sit on a saucer in a large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam the pudding for 4 hrs. Unwrap and turn out onto a big plate. I like to serve this with broccoli or cauliflower cheese.

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    Comments, questions and tips

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    sllyst's picture
    5th Jan, 2014
    I was really looking forward to trying this recipe but i really didn't like it. The suet pastry was tasteless and the filling was slightly bitter from the ale. I made more gravy from the feedback but most of it went in the bin, really disappointed with all that effort and time cooking!
    8th May, 2011
    Could I make this into individual puddings for a dinner party? If so how long would I need to cook them for? Thanks
    15th Jan, 2011
    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.
    16th Nov, 2010
    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!
    24th Oct, 2010
    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
    11th Nov, 2009
    looks lovely and rich
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