Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, venison & kidney pudding. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Venison & Kidney Pudding is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Venison & Kidney Pudding is something which I’ve loved my entire life.
The flesh of a deer used as food. From Middle English venisoun, venesoun, from Anglo-Norman veneisun, venesoun, venesun ("meat of large game, particularly deer or boar; hunt"), from Latin vēnātiō, vēnātiōnem ("hunt; meat from a hunt"), formed on vēnātus, perfect participle of vēnor ("I hunt"). Learn more. plural venisons also venison. Definition of venison. : the edible flesh of a game animal and Examples of venison in a Sentence.
To get started with this recipe, we must prepare a few ingredients. You can have 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
- Make ready 580 g venison foreleg, diced
- Prepare 4 lambs kidneys, diced
- Get 6 large chestnut mushrooms
- Take 1 large carrot
- Take 1 red onion
- Take 1/2 tsp Allspice
- Get 2 large/4 medium cloves garlic
- Prepare 1 cinnamon stick
- Make ready 150 ml red wine
- Take 150 ml rich beef stock
- Get 2-3 tbsp rapeseed oil
- Take Knob butter
- Make ready 2 heaped tsp cranberry jelly
- Get 1 tbsp chopped fresh rosemary
- Prepare Plain flour, for coating the meat
- Take For the suet pastry
- Make ready Butter, for greasing
- Get 285 g self-raising flour
- Make ready 125 g suet
- Take 1 tsp baking powder
- Make ready 1 tbsp finely chopped fresh rosemary
Although it is not as common as Among the reasons for venison's increasing popularity are the meat's nutritional value and the fact it. See more ideas about Venison, Venison recipes, Game food. As many of you know, we love us some Venison. It graces our plates about once a week, and I consistently have my eyes open for new.
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!
As many of you know, we love us some Venison. It graces our plates about once a week, and I consistently have my eyes open for new. Venison.com is your information resource for venison - the healthy, fat-free meat. They made us what we are today…before McDonald's. The word 'venison' first referred to any wild game meat.
So that is going to wrap it up for this special food venison & kidney pudding recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
