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Steamed venison & Port pudding
14 ingredients
40 min
Serves 4
openrecipes
Venison works well in a steamed suet pastry pudding, filled with rich red wine gravy and added belly pork
Estimated Nutrition (whole recipe, rough)
1451
Calories
101g
Protein
60g
Fat
114g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lard | 1 tbsp (12.8g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Dripping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 375g self-raising flour
- 140g suet
- a little oil or lard , for greasing
- 2 tbsp dripping or lard
- 600g cubed stewing venison - I used trimmed shoulder
- 140g cubed pork belly , skin on
- 1 onion , finely sliced
- 1 tbsp plain flour
- 1 tsp thyme leaves , chopped
- 1 bay leaf
- 2 tbsp mushroom ketchup
- 100ml port
- 50ml red wine
- 125ml good beef stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes