Venison Suet Pud

Recipe Of The Month  - Venison suet pudding, haunch steak, sautéed potatoes & juniper jus

Michael Chamberlain head chef at The Victoria at Holkham will be demonstrating in our cookery theatre next April. This month he shares his delicious recipe of Venison suet pudding, haunch steak, sautéed potatoes & juniper jus with us.  

During the winter months Michael uses wild game from the family shoot at Holkham and Venison from the estate’s herd of Fallow Deer. The Victoria is ideally situated just a few minutes’ walk from the golden sands of Holkham Beach and at the gates of Holkham Hall Estate with plenty to explore.

Venison suet pudding, haunch steak, sautéed potatoes & juniper jus

To serve: 6 individual puddings

Ingredients:

  • 6oz Venison haunch portion
  • I prepared Venison suet pudding
  • Oil
  • Salt & pepper to taste
  • Juniper berries
  • 2oz Jus  

Recipe:

Seal the Haunch steak in a hot pan, roast for 6-8 minutes at 175oC 

Then rest, place pudding upside down on tray, little veg stock and oven for 8-9 min

Sauté the potatoes in butter oil and seasoning

Place pudding on plate, sauté to one side jug of jus and slice venison down and half lay on potatoes 

Suet pudding Ingredients:

Pastry –

  • 450g of plain flour
  • 168g of beef suet
  • Water to bind and salt and pepper

Mix – 

  • 650g of venison
  • 200g of bacon lardons
  • 250g silver skin onions
  • 150g carrots finely chopped
  • 3 crushed juniper berries
  • 1 glove of crushed garlic
  • 1 sprig of thyme and rosemary
  • 500ml of red wine
  • salt and pepper
  • flour to thicken

Method:

For the filling

Brown the venison in small batches and set aside, retaining the juices in a large thick bottomed pan sauté the lardoons, vegetables and herbs 5-10 minutes. Return the meat and juices to the pan and enough flour to bind. Add the wine to cook out on a low heat until the venison is tender. Set aside to cool. Once cooled you can prepare the pastry.

For the pastry - Combine flour, suet and seasoning in a large mixing bowl then add water until you have a workable dough.

Roll out and line Dariol moulds fill and seal with base cover and steam for 20-25 mins. Cool quickly and refrigerate until required.

Enjoy! 

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