Photo: Andrew Ridley
Wild venison, field mushroom & ale pudding
12 ingredients
30 min
Serves 4 - 6
openrecipes
A wonderful take on a classic steak & kidney pudding, using the best autumnal ingredients
Estimated Nutrition (whole recipe, rough)
1228
Calories
74g
Protein
45g
Fat
128g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Venison | 100g cooked | 158 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 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
- 450g self-raising flour
- 225g shredded beef suet
- 1 tbsp each butter and vegetable oil, plus extra oil
- 2 large onions , thinly sliced
- 8 garlic cloves , thinly sliced
- 4 large field mushrooms , stems removed
- 500g venison shoulder, cut into 2cm cubes, trimmed or sinew
- 1 tbsp plain flour , seasoned with salt and pepper
- 1 tsp tomato purée
- 200ml brown ale
- 1 tsp sugar
- 4 thyme sprigs, leaves picked
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