A Venison Pudding Recipe from Real Recipes
Venison Pudding Recipe
A must for the game season, when the nights are drawing in and you feel the need for something warming and filling this Venison Pudding Recipe really hits the spot. the addition of the figs and Apricots really helps to add succulence counteracting perfectly the potential dryness of the Venison and enriching the sauceIf You like this Game Recipe why not try this Venison Fillet Recipe
Recipe Summary
Preparation Time: 30 min
Cooking Time: 2 hours 30 minutes
Total Time: 3 Hours
Servings: two 1 litre puddings weighing 3 kilos (8 servings)
Serving size: 1/4 of a pudding weighing approx 400gm
Calories per serving: 400
Fat per serving: 35g
Updated on 29th March 2012
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For this Venison Pudding Recipe you will need:
Ingredients
- 1 kilo Venison Rump
- 100gm butter
- 1 tbsp soft brown sugar
- 100gm dried figs
- 50gm dried apricots
- 50gm dried prunes
- 3 large sliced onions
- 300ml cold beef stock
- 600gm self raising flour
- 300gm shredded suet
- 3 tblspoons horseradish
- 180ml water
Method
- make the suet pastry by rubbing in the suet and then the creamed horseradish
- stir in the water to make a stiff dough
- Fry the onions with the butter and brown sugar until soft and caremelised
- cut the venison into 2.5cm dice
- Chop the fruit
- Add together the venison onions and fruit
- season well
- line two 1 litre pudding basins with the suet pastry
- fill the basins with the meat onion and fruit
- add the cold stock
- cover with a lid of suet pastry and pinch the tops together
- Cover with buttered foil
- cook for 2 1/2 hours in a steamer or in a colander in a pan of water
open a bottle of robust red wine and enjoy this Vension Pudding Recipe !
The best recipe in English Cuisine love it
I love this venison pudding recipe. Truly original. You are definitely right adding the dried fruit provides juiciness where you wouldn’t expect any.
Thanks very much. the picture looks so good I had to try it. I found it easy to make and even easier to eat. Unlike other pudding recipes I have tried which often require vast amounts of gravy to make them easy tom eat this one is perfect,
10 out of 10