VENISON & GUINNESS PUDDING

If you like a good hearty meal then this venison suet pudding is for you!

A tasty alternative to Sunday roast on a chilly afternoon. 

 

 

 

 

Ingredients

 

1kg of Venison

1 large Onion

3 anchovy fillets

Fresh chopped herbs (I used lovage and rosemary)

1 tablespoon of plain flour

1 can of Guinness (or any beer)

salt & pepper

 

Suet pudding

200g of self raising flour

100g of suet

water to bind together

salt

Cut up the venison into large chunks removing any sinew and put into a large mixing bowl.

Slice the onion into thin pieces and add to the venison.

Finely chop the herbs and anchovy's and add to the venison

along with the plain flour.

Mix with your hands crushing and squeezing to fully combine.

 

 

For the suet pudding, mix the ingredients together in a bowl and add enough water to bind together

Divide the suet pastry in two allowing 1/3 for the lid and 2/3 for the bottom.

Roll out the bottom and line the pudding bowl with enough of a overhang to fold over the lid later.

Fill lined pudding basin with the venison and pour in enough Guinness to just cover the meat.

Roll out the suet lid, big enough to cover the top and place over the meat.

Fold the suet base overhang over the lid using a little water to help stick down and seal. 

 

Cover with some grease-proof paper and secure with string.

Leave enough length in the string to make a handle.

Place into a steamer and steam for 4 hours.

 

                                                           

After 4 hours

 

Turn out on to a serving plate and take to the table.

 

Serve with carrots, curly kale, mash potato and dollop of dijon mustard

 

And a glass of Guinness - optional :)

 

 

SPICY BUNNY BURGERS WITH SUN DRIED TOMATO MAYO

Best burgers ever or so my sons says, and I have to agree!

Made with rabbit shot and prepared by my own fair hands but

you can buy yours from your local butcher for around £4 each.

 Pile high with salad, cheese, home-made tomato sauce in a freshly baked bun

and serve with home made chips

Ingredients

1 Rabbit (once boned, about 600g)
300g of pork belly (optional)
1 onion (chopped)
Free herbs (rosemary,chive,thyme,marjoram or any you have) chopped
1 chopped chilli
Salt & Pepper

Tomato mayonnaise
2 tablespoons of mayonnaise
3 Sun dried tomatoes
1 teaspoon of tomato puree
dash of Tabasco sauce (optional)

To Dress
Tomato
Salad leaves
Gherkin
radish
red onion
Cheese

First, skin and bone out your rabbit (or buy ready prepared from your butcher)
along with the pork belly to add some fat to an otherwise very lean meat.
This will make the burger moist and more flavour but can be left
out for a healthier option.

Mince the meat together in a Kenwood mixer with attachment 

or similar gadget.

Bind the mincemeat, herbs, chilli, salt and pepper together and make into good sized burgers.

Do this by taking the meat and rolling into a ball roughly the size of a peach.
Press flat between your hands and lay on a board.
Shape the edges round while flat if required.

Fry the burgers on a high heat for about 3 to 4 minutes a side.

Once you turn the burger put the cheese on top

so it can melt while the second side cooks

We made fresh bread rolls with dough from our superb bread maker.

A Panasonic that we've had for over two years now and couldn't do without.

I can count on my hand the number of times we have bought bread since buying it.
These were made with wholemeal flour and were delicious with the rabbit.

For the spicy tomato mayonnaise

simple chop the sun dried tomatoes,

add to the mayonnaise along with the

tomato puree and Tabasco sauce and mix together.

Build your burger.

Start with the salad, red onion and tomato,

then the spice mayonnaise and burger,

topped off with the Gherkin and sliced radish

Dig in!

PORK TENDERLOIN, CHORIZO SAUSAGE & BEAN STEW

This recipe uses an organic, free range pork tenderloin.  

I cooked this slightly pink which is fine just as long as you are using good quality pork.

Ingredients

Pork tenderloin

6 chorizo sausages 

2 tins of beans (flageolet & cannelloni)

2 sticks of celery - sliced

1 red pepper - sliced

1 yellow pepper - sliced

1 onion - sliced

3 cloves garlic - chopped

4 ripe tomatoes - chopped 

lovage 

tomato puree

paprika

pinch of chilli powder

salt & pepper

200ml water

Cut the sausages in to large chunks and fry 

When brown on all over, put to one side

Using the same frying pan, add the peppers, celery, garlic, onion, tomatoes and lovage 

and fry for a few minutes until softened.

Rinse the beans and add to the vegetables with the chorizo sausage.

Squeeze in a good desert spoon of tomato puree and stir in, continue to fry for a few more minutes.

Add the water, stir the pot and cover with a lid.

Simmer for 15 minutes

In the meantime, prepare the tenderloin by lightly coating with the paprika and chilli powder and 

fry off in a hot pan to brown the outside.  

Place in a preheated oven at 180 degrees for 5-10 minutes until core temperature is 60 degrees.

If you prefer your pork well done, then cook for 20 minutes until the core temperature is 70 degrees. 

Thickly slice the tenderloin

Spoon the sausage and bean stew on to a plate and place the sliced meat on top

Serve with green beans or curly kale

SOYA & GINGER VENISON FILLET

 Seeing as it was national barbecue week last week and the weather was good, we decided to cook up the venison fillet we still had left.

First thing to do is trim off any sinew (the stringy bit!)

The best way to do this is using the same technique as skinning a fish.

Place on a chopping board.

Start with the sinew facing upwards and using the tip of a sharp knife, lift up a corner of the sinew and carefully slice the meat away until you about 25mm loose.

Turn the meat over so the sinew is underneath, continue to slice along whilst pulling the sinew. 

Keep the knife flat to the chopping board. 

The meat is now ready to marinate.

Do this at least a couple of hours before or over night if you have time.

1tspn dried ginger

2 tbsp dark soya sauce

1 tsp ground nut oil

2 tsp vegetable oil

pinch of salt

pinch of sugar

Cook on the BBQ for 4-5 minutes a side, constantly turning.

We cooked ours to a core temperature of 55 degrees which is medium rare.

Thinly slice across the grain of the meat as shown and serve



  

                  

French stick with cranberry and Dijon mustard