Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, venison & kidney pudding. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Venison originally meant the meat of a game animal but now refers primarily to the meat of elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it can be consumed, including the internal organs.
Venison & Kidney Pudding is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Venison & Kidney Pudding is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook venison & kidney pudding using 22 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Venison & Kidney Pudding:
- Make ready For the filling
- Prepare 580 g venison foreleg, diced
- Get 4 lambs kidneys, diced
- Prepare 6 large chestnut mushrooms
- Take 1 large carrot
- Get 1 red onion
- Make ready 1/2 tsp Allspice
- Prepare 2 large/4 medium cloves garlic
- Take 1 cinnamon stick
- Make ready 150 ml red wine
- Take 150 ml rich beef stock
- Prepare 2-3 tbsp rapeseed oil
- Get Knob butter
- Take 2 heaped tsp cranberry jelly
- Get 1 tbsp chopped fresh rosemary
- Take Plain flour, for coating the meat
- Get For the suet pastry
- Prepare Butter, for greasing
- Take 285 g self-raising flour
- Make ready 125 g suet
- Take 1 tsp baking powder
- Prepare 1 tbsp finely chopped fresh rosemary
Try venison, the other red meat, for high-profile flavor in an unexpected setting: your home. Our Venison options have a clean and sweet flavor profile without the gamey taste or texture. Our Venison are extremely tender and packed with nutrients, making Venison a great red meat alternative all year round. Wild Venison This venison comes from truly wild and free-roaming South Texas Antelope, Axis Deer, and Fallow Deer.
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!
Our Venison are extremely tender and packed with nutrients, making Venison a great red meat alternative all year round. Wild Venison This venison comes from truly wild and free-roaming South Texas Antelope, Axis Deer, and Fallow Deer. All animals are field harvested using a mobile processing unit. These species produce venison that is extremely lean and of the highest quality. I hardly know French cooking, but this just looked like something from that cuisine.
So that is going to wrap this up for this exceptional food venison & kidney pudding recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
