Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, venison & kidney pudding. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Venison & Kidney Pudding is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Venison & Kidney Pudding is something that I’ve loved my entire life.
Delivered from Devon to your home. Get Food and Accessories for Your Dog. Free UK Delivery on Eligible Orders! Venison is the generic term for meat from deer and there are six species of deer in this country, all producing venison with distinctive eating qualities.
To get started with this particular recipe, we have to prepare a few components. You can have venison & kidney pudding using 22 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Venison & Kidney Pudding:
- Take For the filling
- Make ready 580 g venison foreleg, diced
- Take 4 lambs kidneys, diced
- Prepare 6 large chestnut mushrooms
- Prepare 1 large carrot
- Make ready 1 red onion
- Get 1/2 tsp Allspice
- Get 2 large/4 medium cloves garlic
- Take 1 cinnamon stick
- Prepare 150 ml red wine
- Make ready 150 ml rich beef stock
- Get 2-3 tbsp rapeseed oil
- Take Knob butter
- Take 2 heaped tsp cranberry jelly
- Get 1 tbsp chopped fresh rosemary
- Make ready Plain flour, for coating the meat
- Prepare For the suet pastry
- Take Butter, for greasing
- Make ready 285 g self-raising flour
- Make ready 125 g suet
- Prepare 1 tsp baking powder
- Prepare 1 tbsp finely chopped fresh rosemary
It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. A lean meat, its rich gamey taste is beautiful in a roast haunch or fried fillet, or fantastic slow-cooked in a casserole. Wild Venison Explore our British Wild Venison throughout the seasons. Sourced from the finest English estates in peak game season and prepared to order in our Somerset Butchery, our Wild Venison is naturally lean and brimming with protein, iron and zinc.
Steps to make Venison & Kidney Pudding:
- First, making the filling. Pat the venison fry with kitchen paper and lightly coat in the plain flour. Melt the butter and 1 tbsp of the oil in a large, heavy based saucepan. When the butter is foaming, add the meat and just brown all over in the oil. Remove from the pan and set aside on a plate.
- Add a little more oil to the pan you just used for the meat and add the onions and garlic and cook until softened, then pour in the red wine to de glaze the pan. Add the venison back into the pan along with the stock and bring to the boil, simmer and cover for about 20 minutes.
- Add more stock if the sauce looks too thick. Add the rosemary, cinnamon stick, cranberry jelly and allspice. Put this into a slow cooker or slow oven at 140 degrees C for 2 hours.
- Add the diced kidney and carrot and put back into the slow cooker or oven for a further 1.5 hours.
- Add the mushrooms and put back for a final 30 minutes. Check for tenderness and season with salt and pepper to taste. Set aside to cool completely
- When you are ready to cook the pudding, first, liberally butter a 1.2 litre pudding basin.
- Next, make the pastry. Mix all the pastry ingredients together and season with salt and pepper. Gradually stir in water until you have a soft? Slightly sticky dough. You’ll need around 225ml water.
- Divide off roughly a quarter of the dough (for the pastry lid). Dust your work surface with flour and roll out the bigger piece of pastry to to around a 12in diameter circle. Use this to line the pudding basin, leaving the excess pastry hanging over the edges. Roll out the smaller piece of dough to a size large enough to form a lid for the basin.
- Spoon the cooled venison filling into the pastry-lined basin. Dampen the edges with water and top with the pastry lid. Press the edges together to seal using your thumb and forefingers and trim away the excess pastry neatly.
- If your basin doesn’t come with a lid, put a piece of foil big enough to fit over the top of the basin and come halfway down the sides, making a pleat down the middle to allow for expansion. Tie it in place with some string, making a string handle so you can lift it when topping up with water. Pour about 3-4cm hot water into your pressure cooker and lower the pudding into It. Close the lid and cook for 45 minutes.
- Remove the pudding from the pressure cooker and leave to rest for 5 minutes. Then, using a small sharp knife, release the side of the pudding from the basin. Put a large plate over the pudding and invert it, so the pudding comes out onto the plate and serve straight away!
Wild Venison Explore our British Wild Venison throughout the seasons. Sourced from the finest English estates in peak game season and prepared to order in our Somerset Butchery, our Wild Venison is naturally lean and brimming with protein, iron and zinc. Our Fully Traceable Brand Of Wild Venison From Sustainable Sources Around Britain Our new HFV Parkland and Wild brand HFV Parkland and Wild is our new brand of fully traceable wild venison that will meet the public demand to make the most of our native wild deer in Britain. As the name implies it is seasonal British wild venison. Venison Our location is ideal for sourcing the best in wild venison from the west highlands of Scotland.
So that’s going to wrap it up for this special food venison & kidney pudding recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!