Step-by-Step Guide to Prepare Super Quick Homemade Venison & Kidney Pudding

Venison & Kidney Pudding
Venison & Kidney Pudding

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, venison & kidney pudding. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

The flesh of a deer used as food. Venison definition: Venison is the meat of a deer.

To get started with this particular recipe, we must prepare a few components. You can cook venison & kidney pudding using 22 ingredients and 11 steps. Here is how you can achieve that.

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

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Перевод слова venison, американское и британское произношение, транскрипция, словосочетания, примеры использования. The flesh of a deer used as food. From Middle English venisoun, venesoun, from Anglo-Norman veneisun, venesoun, venesun ("meat of large game, particularly deer or boar; hunt"), from Latin vēnātiō, vēnātiōnem ("hunt; meat from a hunt"), formed on vēnātus, perfect participle of vēnor ("I hunt"). Venison definition: Venison is the meat of a deer. Word Frequency. venison — noun (plural venisons; also venison) Etymology: Middle English, from Anglo French veneisun game, venison, from Latin venation , venatio hunting, from venari to hunt, pursue; akin to. venison перевод в словаре английский - русский. en The meeting asked the Rapporteur from Russia to review the draft standard for "Venison" meat and consider the suggestions made during the. plural venisons also venison. Definition of venison. : the edible flesh of a game animal and Examples of venison in a Sentence. A wide variety of venison options are available to you, such as part, style. is your information resource for venison - the healthy, fat-free meat. They made us what we are today…before McDonald's. The word 'venison' first referred to any wild game meat. 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. See more ideas about Venison, Venison recipes, Game food. As many of you know, we love us some Venison. It graces our plates about once a week, and I consistently have my eyes open for new. Venison, (from Latin venatus, "to hunt"), the meat from any kind of deer; originally, the term referred to any kind of Venison resembles beef and mutton in texture, colour, and other general characteristics. Venison refers to the meat of a deer, and it is a kind of red meat. Although it is not as common as Among the reasons for venison's increasing popularity are the meat's nutritional value and the fact it. Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy Venison mince makes a tasty change from beef in this easy stew, with wild mushrooms, mustard.

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