Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, venison & kidney pudding. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Free UK Delivery on Eligible Orders Venison is the name given to any of the species of deer sold as meat in the UK. The lean, red meat is low in fat and full of flavour and has become popular and widely available. Venison is the generic term for meat from deer and there are six species of deer in this country, all producing venison with distinctive eating qualities. Like all our game, our venison comes from wild animals which have never been to an abattoir.

Venison & Kidney Pudding is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Venison & Kidney Pudding is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to 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:

1. Make ready For the filling
2. Make ready 580 g venison foreleg, diced
3. Get 4 lambs kidneys, diced
4. Prepare 6 large chestnut mushrooms
5. Make ready 1 large carrot
6. Prepare 1 red onion
7. Make ready 1/2 tsp Allspice
8. Get 2 large/4 medium cloves garlic
9. Take 1 cinnamon stick
10. Make ready 150 ml red wine
11. Get 150 ml rich beef stock
12. Take 2-3 tbsp rapeseed oil
13. Make ready Knob butter
14. Make ready 2 heaped tsp cranberry jelly
15. Take 1 tbsp chopped fresh rosemary
16. Get Plain flour, for coating the meat
17. Prepare For the suet pastry
18. Take Butter, for greasing
19. Prepare 285 g self-raising flour
20. Make ready 125 g suet
21. Prepare 1 tsp baking powder
22. Make ready 1 tbsp finely chopped fresh rosemary

Sourced from the finest English estates in peak game season and prepared to order in our Somerset Butchery, our Wild Venison is naturally lean and brimming with protein, iron and zinc. Venison From wild Scottish deer, our fresh venison has a great depth of flavour. A lean meat, its rich gamey taste is beautiful in a roast haunch or fried fillet, or fantastic slow-cooked in a casserole. Venison is becoming more and more popular.

Steps to make Venison & Kidney Pudding:

1. 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.
2. 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.
3. 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.
4. Add the diced kidney and carrot and put back into the slow cooker or oven for a further 1.5 hours.
5. 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
6. When you are ready to cook the pudding, first, liberally butter a 1.2 litre pudding basin.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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!

A lean meat, its rich gamey taste is beautiful in a roast haunch or fried fillet, or fantastic slow-cooked in a casserole. Venison is becoming more and more popular. It is healthy, low cholesterol and lean meat with superb flavour and texture. Steaks and fillets are cooked in minutes and casserole dishes are rich and go a long way. The meat doesn't shrink on cooking and looks impressive if you're serving.

So that is going to wrap it up for this special food venison & kidney pudding recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!