Game Suet Pudding

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.

Serve with some green vegetables and mashed potatoes for a hearty winter dinner.