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Prep 45 minutes
Total 3 hours 15 minutes
Serves
US | Metric
Ingredients
For the Suet Pastry
  • 285 g Self-raising flour
  • 125 g Suet
  • 1 tsp Baking powder
  • 225 ml Water
For the Pudding
  • 1 Large Onion, diced
  • 3 g Salt
  • 5 g Garlic purée
  • 2 g Chopped thyme
  • 2 Large Carrots, diced
  • 2 Large Parsnips, diced
  • 2 g Cracked black pepper
  • 20 g Flour
  • 150 ml Stout
  • 100 ml Beef stock
  • 12 g Demerara sugar
  • 250 g Pheasant, diced
  • 150 g Venison, diced
Game Suet Pudding Game Suet Pudding

Game Suet Pudding

An old British classic – Suet puddings date back to the 18th Century. Don’t be fooled by the name of the dish though, this is definitely a hearty main course!


Seal the venison and pheasant in a hot oiled pan. Remove once golden brown, and leave aside to cool.


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.


When the meat and the vegetable mixture are both cold, mix them together in a large bowl.


Line some pudding dishes with pre-made suet pastry and fill with the chilled mix. Top with a suet circle to seal the pudding.


Place the puddings in a large pan and pour in enough boiling water to come halfway up the pudding dishes, cover with a 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.

Game Suet Pudding Game Suet Pudding

Game Suet Pudding

An old British classic – Suet puddings date back to the 18th Century. Don’t be fooled by the name of the dish though, this is definitely a hearty main course!

favorite
print
rate
Prep 45 minutes
Total 3 hours 15 minutes
Serves
US | Metric
Ingredients
For the Suet Pastry
  • 285 g Self-raising flour
  • 125 g Suet
  • 1 tsp Baking powder
  • 225 ml Water
For the Pudding
  • 1 Large Onion, diced
  • 3 g Salt
  • 5 g Garlic purée
  • 2 g Chopped thyme
  • 2 Large Carrots, diced
  • 2 Large Parsnips, diced
  • 2 g Cracked black pepper
  • 20 g Flour
  • 150 ml Stout
  • 100 ml Beef stock
  • 12 g Demerara sugar
  • 250 g Pheasant, diced
  • 150 g Venison, diced

Seal the venison and pheasant in a hot oiled pan. Remove once golden brown, and leave aside to cool.


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.


When the meat and the vegetable mixture are both cold, mix them together in a large bowl.


Line some pudding dishes with pre-made suet pastry and fill with the chilled mix. Top with a suet circle to seal the pudding.


Place the puddings in a large pan and pour in enough boiling water to come halfway up the pudding dishes, cover with a 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.