Steamed Venison Port Pudding Food

STEAMED VENISON & PORT PUDDING

Steps:

• First, make the pastry. Put the self-raising flour and 1 tsp salt in a large bowl and stir in the suet. Add 250ml cold water, a little at a time, gradually bringing the dough together. You may not need all the water. Allow to rest for 10 mins or so.
• To make the filling, melt half the dripping in a large frying pan over a high heat. Fry the venison and pork in batches until thoroughly browned. Remove the meat to a large bowl, then add the rest of the dripping to the pan over a medium heat. Add the onion and cook gently for 5 mins until it begins to soften.
• Return the meat to the pan and stir, then add the flour and stir well. Add the thyme, bay, ketchup, port, wine and stock, bring to a simmer and season. Tip the mixture into a large bowl. Allow to cool, then chill. Can be made 2 days in advance.
• When you are ready to make the pudding, grease a 1-litre pudding basin with a little oil or lard. Roll out two-thirds of the pastry to a large circle and use it to line the basin. Allow the pastry to overlap the edges all around. Add the filling, pressing it down well. Roll out the remaining pastry to a circle to make the lid. Using a little cold water, moisten the edges of the lining pastry, put the lid on top and crimp the edges well, pressing to seal. Trim off excess pastry.
• To cover the pudding, lay a sheet of foil on top of a sheet of non-stick baking parchment. Fold a pleat in the sheets (this will allow the pudding room to expand) and put them over the basin. Tie the sheets on with string, securing tightly, and trim off any excess paper and foil.
• To cook the pudding, lay a pastry cutter or metal ring in the base of a large pan (or use an upturned plate or saucer). Put the pudding basin on it and add water to the pan so that it comes approximately halfway up the basin. Bring the pan to a simmer, then reduce the heat and add the lid. Check after 10 mins that the pan is still simmering gently - don't let it boil too vigorously. When you are sure the pan is set at the right temperature, cook the pudding for 3½-4 hrs. Top up the pan with boiling water at regular intervals.
• Once the pudding is cooked, take it out of the pan and remove the foil and paper. Invert a plate onto the pudding, then turn the plate and pudding over. Gently remove the basin. Serve the pudding immediately with your favourite winter vegetables.

WILD VENISON, FIELD MUSHROOM & ALE PUDDING

Steps:

• 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.
• 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.
• 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.
• 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.

VENISON STEAK WITH PORT SAUCE

Steps:

• Make the gravy by simmering all the ingredients together until the redcurrant jelly has completely melted. Keep warm.
• Steam or simmer the potatoes until just tender, about 8 mins, then drain well and add a few drops of oil.
• Lay the venison on a board. Sprinkle some of the black pepper and a little salt on each side, pressing the pepper into the steaks. Heat the remaining oil in a pan. When it has a shimmering surface, add the steaks, 2 at a time. Cook for 2 mins on each side for rare, 3 mins for medium and 4 mins for well done. When cooked, return them all to the pan and pour over the sauce. Warm for 1 min, sprinkle with parsley. Serve with the potatoes and peas, if you like, and any extra sauce spooned over.