Steamed venison pudding recipe

Name: Steamed venison pudding recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 675 g (23.8oz) Diced venison, cut into 2.5cm/1in cubes; 1 Small onion, peeled and finely chopped; 1 Large pinch celery salt; 1 pinch Salt; 1 pinch Freshly ground black pepper; 1 tsp Fresh thyme leaves; 2 tbsp Plain flour; 400 g (14.1oz) Self-raising flour; 200 g (7.1oz) Beef or vegetarian suet; 0.5 tsp Salt; 0.5 tsp Freshly ground black pepper; 290 ml (10.2fl oz) Cold water

Servings: persons

675 g (23.8oz) Diced venison, cut into 2.5cm/1in cubes
1 Small onion, peeled and finely chopped
1 Large pinch celery salt
1 pinch Salt
1 pinch Freshly ground black pepper
1 tsp Fresh thyme leaves
2 tbsp Plain flour
400 g (14.1oz) Self-raising flour
200 g (7.1oz) Beef or vegetarian suet
0.5 tsp Salt
0.5 tsp Freshly ground black pepper
290 ml (10.2fl oz) Cold water

1
Place the venison into a large bowl.
2
Stir in the onion, celery salt, pepper, salt and thyme leaves.
3
Toss together lightly and set to one side
4
To make the suet pastry, sift the flour and the salt into a large bowl.
5
Add the suet, salt and pepper.
6
Lightly mix and add the water a little at a time.
7
Using your hands mix to form a soft dough
8
On a lightly floured work surface roll out the pastry into a round disc approximately 0.5-1cm/ 1/4- 1/2in thick.
9
Cut out about a quarter of the pastry mixture for the lid and set aside.
10
Use the remainder of the pastry to line a well buttered 1.75 ltr/3 pt pudding basin, leaving at least 1cm/ 1/2in of the pastry hanging over the edge
11
Add the flour to the venison mixture and stir gently.
12
Place the batches of the meat mixture into a sieve (with a glass bowl underneath) and shake to remove any excess flour.
13
Spoon into the pudding basin lined with the pastry.
14
Do not push the meat filling into the basin add the fresh beef stock nearly two thirds to the top, not covering the meat completely
15
Place the pastry lid over the filling and fold the border over.
16
Press the pastry together to seal.
17
Cover the pudding with a double piece of buttered foil, pleated in the middle.
18
Tie in place with string
19
Steam the pudding in an upturned plate in a large saucepan filled with hot water for 5 hours, topping up with water occasionally so as not to boil dry the water in the saucepan.
20
Serve with mashed potato and winter greens

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 675 g (23.8oz) Diced venison, cut into 2.5cm/1in cubes, 1 Small onion, peeled and finely chopped, 1 Large pinch celery salt, 1 pinch Salt, and more.

Yes, Steamed venison pudding recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!