Venison & Kidney Pudding. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush. If you waited too long to add them, they were underdone and to get them done, the venison got overdone.

Try venison, the other red meat, for high-profile flavor in an unexpected setting: your home. Venison Our venison is raised on tall-grass pastures in a pristine environment, resulting in meat that's tender, tasty and nutritious. Our Venison options have a clean and sweet flavor profile without the gamey taste or texture. You can cook Venison & Kidney Pudding using 22 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Venison & Kidney Pudding

Prepare of For the filling.
It's 580 g of venison foreleg, diced.
You need 4 of lambs kidneys, diced.
It's 6 of large chestnut mushrooms.
Prepare 1 of large carrot.
You need 1 of red onion.
You need 1/2 tsp of Allspice.
Prepare 2 of large/4 medium cloves garlic.
You need 1 of cinnamon stick.
Prepare 150 ml of red wine.
Prepare 150 ml of rich beef stock.
Prepare 2-3 tbsp of rapeseed oil.
Prepare Knob of butter.
It's 2 of heaped tsp cranberry jelly.
You need 1 tbsp of chopped fresh rosemary.
Prepare of Plain flour, for coating the meat.
Prepare of For the suet pastry.
You need of Butter, for greasing.
Prepare 285 g of self-raising flour.
It's 125 g of suet.
Prepare 1 tsp of baking powder.
It's 1 tbsp of finely chopped fresh rosemary.

Our Venison are extremely tender and packed with nutrients, making Venison a great red meat alternative all year round. Wild Venison This venison comes from truly wild and free-roaming South Texas Antelope, Axis Deer, and Fallow Deer. All animals are field harvested using a mobile processing unit. These species produce venison that is extremely lean and of the highest quality.

Venison & Kidney Pudding instructions

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..
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..
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..
Add the diced kidney and carrot and put back into the slow cooker or oven for a further 1.5 hours..
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.
When you are ready to cook the pudding, first, liberally butter a 1.2 litre pudding basin..
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..
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..
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..
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..
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!.

Venison jerky, ribs and sausages, osso bucco, flank steak, and so many other delicious and healthy venison meat cuts. Venison Stew Meat (Diced) from New Zealand by Broadleaf. I hardly know French cooking, but this just looked like something from that cuisine. Higher in protein and lower in fat than beef, it is as free range and healthy as you get. If you've never tasted venison, it is close in flavor to grass-fed beef or bison.