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Steamed venison & Port pudding


Steamed venison & Port pudding Recipe

Ingredients:
  • 375g self-raising flour
  • 140g suet
  • a little oil or lard , for greasing
  • 2 tbsp dripping or lard
  • 600g cubed stewing venison - I used trimmed shoulder
  • 140g cubed pork belly , skin on
  • 1 onion , finely sliced
  • 1 tbsp plain flour
  • 1 tsp thyme leaves , chopped
  • 1 bay leaf
  • 2 tbsp mushroom ketchup
  • 100ml port
  • 50ml red wine
  • 125ml good beef stock
Directions:
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Rank

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