Wild Venison Field Mushroom and Ale Pudding
|Self raising flour||1 Pound (450 Gram)|
|Shredded beef suet||8 Ounce (225 Gram)|
|Vegetable oil||1 Tablespoon (Plus Extra Oil)|
|Onions||2 Large, thinly sliced|
|Garlic||8 Clove (40 gm), thinly sliced|
|Field mushroom||4 Large, stems removed|
|Venison shoulder||18 Ounce, cut into 3/4 inch cubes, trimmed of sinew (500 Gram)|
|Plain flour||1 Tablespoon, seasoned|
|Tomato puree||1 Teaspoon|
|Brown ale||7 Fluid Ounce (200 Milliliter)|
|Thyme sprigs||4 (Leaves Picked)|
1. Prepare the pastry in advance by sifting one tablespoon of flour and salt together.
2. Mix the salt, flour, suet, and 300 ml of cold water till the dough just holds together. Do not overwork the dough mixture.
3. Wrap the dough in cling film and chill till required
4. In a frying pan, sauté the onions and garlic for 10 minutes over a gentle heat till tender. Set aside
5. In the same pan, add mushrooms and cook for ten minutes more. Set aside when cooked
6. Prepared the veal by tipping the pieces into flour and then frying the pieces till gently brown. Add oil as required till the veal is browned and ready
7. In the same frying pan, pour the puree, ale, sugar and thyme and cook gently.
8. Prepare a 2 1/2 pt/1.4-litre basin by buttering it.
9. Roll out the suet pastry that was created to about 1 cm thick and use it to line the basin. Trim the overhang. Use the leftover pastry to roll out a lid that is 1 cm thicker than the top of the basin.
10. Place the mushrooms stalk side facing in around the rim of the basin and pour the meat and juices into the basin.
11. Cover the basin with the lid and press the edges together to seal completely. Use a double folded layer of foil paper with a pleat in the center to cover the basin and then tie it down over the top of the pudding along the rim. Trim the pastry and foil paper to about 2cm under the string.
12. Use a steamer to cook the pudding for four hours.
13. Unwrap before serving and turn over on to a plate. Serve with broccoli or cauliflower cheese