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(Serves 6)
Ingredients
450g diced venison
340g self raising flour
170g shredded beef suet
270ml water
7g salt
1 beef stock cube
3 carrots, diced
2 brown onions, diced
5 closed cup mushrooms, sliced
2 bay leaves
1 sprig rosemary
1 bottle Innis & Gunn Blood Red Sky Beer
Pomora Olive oil
Items needed
16cm non stick pudding basin
Foil
Baking paper
String
Deep roasting tin
Cookie cutter
Method
In a large bowl, add your flour, suet and salt then mix well with a spoon. Slowly add the water and stir until becomes firm. Roll out onto a well floured surface, knead the dough for a couple of minutes then refrigerate for one hour.
Prepare all of your vegetables and add them to a hot frying pan along with a generous glug of olive oil, I use Pomora Extra Virgin Olive oil. Let them soften on a medium heat for 5 minutes then transfer the contents to a bowl. Add your diced venison to the same pan and brown the meat for 5 minutes. Transfer the meat to a bowl and place to one side.
Using the same pan, pour one bottle of dark ale, I used Innis & Gunn Blood Red Sky, into the pan along with beef stock cube, bay leaves and a whole sprig of rosemary. Bring it to a gentle simmer and let it reduce, stirring occasionally. Remove from the heat when the sauce thickens.
Preheat your oven to 160c.
Remove the dough from the fridge and roll out until it is roughly 1cm thick. Line your pudding basin with the dough and cut any excess. Roll out the excess pastry, this will make your lid.
Fill the pastry basin with the meat and vegetables then pour the sauce on top, ensuring the meat is well coated. Place the pastry lid on top and fold over the edges and seal shut.
Grab some baking paper and fold it so that it covers the top of the pudding. Place a double layer of foil on top of the baking paper and fold over the sides of the basin. Using a piece of string, tie a loop around the edge of the basin and seal shut.
Place a cookie cutter in the middle of a deep roasting tin and place the pudding basin on top. Fill the tin with water so that it reaches half way up the roasting tin. Place in the oven and cook for 3.5 hours.
When the pudding is ready, remove the foil and baking paper then transfer onto a plate. Serve with sides of choice.
Ingredients
450g diced venison
340g self raising flour
170g shredded beef suet
270ml water
7g salt
1 beef stock cube
3 carrots, diced
2 brown onions, diced
5 closed cup mushrooms, sliced
2 bay leaves
1 sprig rosemary
1 bottle Innis & Gunn Blood Red Sky Beer
Pomora Olive oil
Items needed
16cm non stick pudding basin
Foil
Baking paper
String
Deep roasting tin
Cookie cutter
Method
In a large bowl, add your flour, suet and salt then mix well with a spoon. Slowly add the water and stir until becomes firm. Roll out onto a well floured surface, knead the dough for a couple of minutes then refrigerate for one hour.
Prepare all of your vegetables and add them to a hot frying pan along with a generous glug of olive oil, I use Pomora Extra Virgin Olive oil. Let them soften on a medium heat for 5 minutes then transfer the contents to a bowl. Add your diced venison to the same pan and brown the meat for 5 minutes. Transfer the meat to a bowl and place to one side.
Using the same pan, pour one bottle of dark ale, I used Innis & Gunn Blood Red Sky, into the pan along with beef stock cube, bay leaves and a whole sprig of rosemary. Bring it to a gentle simmer and let it reduce, stirring occasionally. Remove from the heat when the sauce thickens.
Preheat your oven to 160c.
Remove the dough from the fridge and roll out until it is roughly 1cm thick. Line your pudding basin with the dough and cut any excess. Roll out the excess pastry, this will make your lid.
Fill the pastry basin with the meat and vegetables then pour the sauce on top, ensuring the meat is well coated. Place the pastry lid on top and fold over the edges and seal shut.
Grab some baking paper and fold it so that it covers the top of the pudding. Place a double layer of foil on top of the baking paper and fold over the sides of the basin. Using a piece of string, tie a loop around the edge of the basin and seal shut.
Place a cookie cutter in the middle of a deep roasting tin and place the pudding basin on top. Fill the tin with water so that it reaches half way up the roasting tin. Place in the oven and cook for 3.5 hours.
When the pudding is ready, remove the foil and baking paper then transfer onto a plate. Serve with sides of choice.
