Game Suet Pudding

Serves
4

Prep Time
45 minutes

Cook Time
2.5 hours

Ingredients

Serving 4
  For the Suet Pastry
A knob for greasing Butter
285g Self-raising Flour
125g Suet
1tsp Baking powder
225ml Water
  For the Pudding
1 Large Diced onion
3g Salt
5g Garlic puree
2g Chopped thyme
2 Large Diced Carrot
2 Large Diced Parsnip
2g Cracked Black Pepper
20g Flour
150ml Stout
100ml Beef Stock
12g Demerara Sugar
250g Diced Pheasant
150g Diced Venison

Equipment

Frying pan
Pudding dishes
Large pan

Prep the meat mix

Seal the venison and pheasant in a hot oiled pan. Remove once golden brown, and leave aside to cool.

Prepare the vegetable mix

In the same pan, sweat the onion, garlic, thyme, carrot and parsnip until soft, seasoning them with salt, pepper, flour and Demerara sugar.

 

Just before they soften, add the stout and beef stock and reduce until thick. Remove from the heat and cool.

Combine the mixtures

When the meat and the vegetable mixture are both cold, mix them together in a large bowl.

Prepare the puddings

Line some pudding dishes with pre-made suet pastry and fill with the chilled mix. Top with a Suet circle to seal the pudding.

Cook the pudding

Place the puddings in a large pan and pour in enough boiling water to come halfway up the pudding dishes.

 

Cover with the lid, and bring to a simmer.

 

Turn the heat to low and let the pudding steam for 2-2.5 hours. Top up the boiling water as necessary during this time to ensure the pan doesn’t boil dry.

Grouse

Protein (100g)

29

Calories (100g)

127

Fat (100g)

1

Cholesterol (100g)

45

Selenium (100g)

0.32

View Grouse recipes

Partridge

Protein (100g)

26

Calories (100g)

112

Fat (100g)

1

Cholesterol (100g)

85

Selenium (100g)

0.43

View Partridge recipes

Pheasant

Protein (100g)

27

Calories (100g)

119

Fat (100g)

1.2

Cholesterol (100g)

66

Selenium (100g)

0.37

View Pheasant recipes