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    Venison, Steak and Red Wine Pudding

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    Venison, Steak and Red Wine Pudding

    • Preparation time: 35 minutes plus 2 hours marinating
    • Cooking time: 180 minutes to 210 minutes
    • Total time: 5 hours 35 minutes to 6 hours 5 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 60 minutes 5 minutes

    Serves: 7


    • 2 x 340g pack Waitrose British Diced Venison
    • 650g Aberdeen Angus Diced Braising Steak
    • 2 small onions, peeled and thinly sliced
    • 1tbsp chopped fresh thyme
    • 1 bay leaf
    • 225ml red wine
    • 25g seasoned flour
    • The pudding
    • 450g Waitrose Self-Raising Flour
    • 1tsp Coleman's English Mustard Powder
    • 225g Waitrose Shredded Beef Suet
    • Salt
    • Freshly ground black pepper
    • 150-175ml Joubère Beef Stock


    1. Place the meat, onion, thyme and bay leaf in a bowl and pour the red wine over the top. Leave to marinate in a refrigerator for 2 hours or overnight. Remove the meat and onion from the marinade, reserving the liquor. Pat the meat and onion dry and toss in the seasoned flour.
    2. In a large bowl mix the self-raising flour with the mustard powder and suet. Mix in enough cold water to form a smooth ball. Turn the pastry onto a floured surface. Keeping back about a quarter for the lid, roll the rest into a circle large enough to line the base and sides of a 2.5 litre pudding basin.
    3. Carefully fill the lined basin with the meat and onion, and season with salt and pepper. Pour the marinade into a measuring jug and top up to 350ml with water or beef stock and pour over the meat. Roll the reserved pastry into a circle for the lid, dampen the edges, drape over the pudding and gently press round the edge to seal.
    4. Place a double layer of pleated and buttered greaseproof paper over the top and secure with string. Cover with a layer of foil then steam the pudding, either in a steamer or in a deep bain marie, in a moderate oven 150°C, gas mark 2 for 3-3 ½hrs.

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