Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, venison & kidney pudding. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look 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 popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Venison & Kidney Pudding is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have venison & kidney pudding using 22 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Venison & Kidney Pudding:
- Prepare For the filling
- Prepare 580 g venison foreleg, diced
- Make ready 4 lambs kidneys, diced
- Prepare 6 large chestnut mushrooms
- Get 1 large carrot
- Prepare 1 red onion
- Take 1/2 tsp Allspice
- Prepare 2 large/4 medium cloves garlic
- Take 1 cinnamon stick
- Get 150 ml red wine
- Prepare 150 ml rich beef stock
- Make ready 2-3 tbsp rapeseed oil
- Make ready Knob butter
- Prepare 2 heaped tsp cranberry jelly
- Make ready 1 tbsp chopped fresh rosemary
- Get Plain flour, for coating the meat
- Prepare For the suet pastry
- Make ready Butter, for greasing
- Take 285 g self-raising flour
- Make ready 125 g suet
- Prepare 1 tsp baking powder
- Make ready 1 tbsp finely chopped fresh rosemary
Venison Our venison is raised on tall-grass pastures in a pristine environment, resulting in meat that's tender, tasty and nutritious. 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. Enjoy lean, delicious venison roasted, grilled, fried, stewed, or ground.
Instructions 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. Enjoy lean, delicious venison roasted, grilled, fried, stewed, or ground. 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.
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