The Victoria Inn at Holkham’s Venison Suet Pudding

With the cold January evenings setting in, dinnertime calls for hearty dishes to warm the soul. Thankfully, that’s exactly what Michael Chamberlain, the head chef at The Victoria Inn at Holkham has provided.

A firm favourite at this spectacular Norfolk-based inn, venison suet pudding is a treat all year round but particularly at this colder time of year when a good old fashioned winter warming meal is the key to keen spirits to make it through until spring!

Direct from the inn, take a look at Michael’s recipe to create venison suet pudding with haunch steak, sautéed potatoes & juniper jus below.

Ingredients

  • 6oz venison haunch portion
  • 1 prepared venison suet pudding
  • Oil
  • Salt and pepper to taste
  • Juniper berries
  • 2oz of jus

To make the suet pudding;

Pastry

  • 450g of plain flour
  • 168g of beef suet
  • Water to bind salt and pepper

Mix

  • 650g of venison
  • 200g of bacon lardons
  • 250g of silver skin onions
  • 150g of finely chopped carrots
  • 3 crushed juniper berries
  • 1 clove of crushed garlic
  • 1 sprig of thyme and rosemary
  • 500ml of red wine
  • Salt and pepper
  • Flour to thicken

 

 

Method

  • Seal the haunch steak in a hot pan, roast for 6-8 minutes at 175°C
  • Then rest, place pudding upside down on tray, little veg stock and oven for 8-9 min
  • Sauté the potatoes in butter oil and seasoning
  • Place pudding on plate, sauté to one side jug of jus and slice venison down and half lay on potatoes

For the filling;

Brown the venison in small batches and set aside, retaining the juices in a large thick bottomed pan. Sauté the lardons, vegetables and herbs for 5-10 minutes.

Return the meat and juices to the pan and enough flour to bind. Add the wine to cook out on a low heat until the venison is tender. Set aside to cool. Once cooled you can prepare the pastry.

For the pastry;

Combine flour, suet and seasoning in a large mixing bowl then add water until you have a workable dough.

Roll out and line Dariole moulds, fill and seal with base cover and steam for 20-25 mins. Cool quickly and refrigerate until required.

Enjoy!

2018-01-02T16:24:36+00:00 January 2nd, 2018|