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Before you jump to Venison & Kidney Pudding recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That has completely changed now, since we all seem to have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. Unless everyone begins to start living much more eco-friendly we won’t be able to fix the problems of the environment. These types of changes need to start taking place, and each individual family needs to become more environmentally friendly. Keep reading for some approaches to go green and save energy, mainly in the kitchen.
Probably the food is not quite as good when cooked in the microwave, however it will save you money to use it over your oven. Perhaps the realization that an oven uses 75% more energy will stimulate you to use the microwave more. In comparison with your stove, you can make boiled water as well as steamed vegetables faster, and use considerably less energy, by using countertop appliances. You could well be forgiven for thinking that an automatic dishwasher uses more energy than washing dishes the old-fashioned method, but you would be wrong. Mainly if you ensure that the dishwasher is full before starting a cycle. Conserve even more money by air drying as well as cool drying your dishes rather than heat drying them.
As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. It is reasonably straightforward to live green, all things considered. It’s concerning being practical, usually.
We hope you got benefit from reading it, now let’s go back to venison & kidney pudding recipe. You can have venison & kidney pudding using 22 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Venison & Kidney Pudding:
- Get For the filling
- Take 580 g venison foreleg, diced
- Prepare 4 lambs kidneys, diced
- Use 6 large chestnut mushrooms
- Provide 1 large carrot
- Take 1 red onion
- Get 1/2 tsp Allspice
- Get 2 large/4 medium cloves garlic
- Provide 1 cinnamon stick
- You need 150 ml red wine
- Get 150 ml rich beef stock
- Prepare 2-3 tbsp rapeseed oil
- Provide Knob butter
- You need 2 heaped tsp cranberry jelly
- Provide 1 tbsp chopped fresh rosemary
- Provide Plain flour, for coating the meat
- Get For the suet pastry
- Get Butter, for greasing
- Provide 285 g self-raising flour
- Take 125 g suet
- Take 1 tsp baking powder
- Take 1 tbsp finely chopped fresh rosemary
Steps to make Venison & Kidney Pudding:
- First, making the filling. Pat the venison fry with kitchen paper and lightly coat in the plain flour. Melt the butter and 1 tbsp of the oil in a large, heavy based saucepan. When the butter is foaming, add the meat and just brown all over in the oil. Remove from the pan and set aside on a plate.
- Add a little more oil to the pan you just used for the meat and add the onions and garlic and cook until softened, then pour in the red wine to de glaze the pan. Add the venison back into the pan along with the stock and bring to the boil, simmer and cover for about 20 minutes.
- Add more stock if the sauce looks too thick. Add the rosemary, cinnamon stick, cranberry jelly and allspice. Put this into a slow cooker or slow oven at 140 degrees C for 2 hours.
- Add the diced kidney and carrot and put back into the slow cooker or oven for a further 1.5 hours.
- Add the mushrooms and put back for a final 30 minutes. Check for tenderness and season with salt and pepper to taste. Set aside to cool completely
- When you are ready to cook the pudding, first, liberally butter a 1.2 litre pudding basin.
- Next, make the pastry. Mix all the pastry ingredients together and season with salt and pepper. Gradually stir in water until you have a soft? Slightly sticky dough. You’ll need around 225ml water.
- Divide off roughly a quarter of the dough (for the pastry lid). Dust your work surface with flour and roll out the bigger piece of pastry to to around a 12in diameter circle. Use this to line the pudding basin, leaving the excess pastry hanging over the edges. Roll out the smaller piece of dough to a size large enough to form a lid for the basin.
- Spoon the cooled venison filling into the pastry-lined basin. Dampen the edges with water and top with the pastry lid. Press the edges together to seal using your thumb and forefingers and trim away the excess pastry neatly.
- If your basin doesn’t come with a lid, put a piece of foil big enough to fit over the top of the basin and come halfway down the sides, making a pleat down the middle to allow for expansion. Tie it in place with some string, making a string handle so you can lift it when topping up with water. Pour about 3-4cm hot water into your pressure cooker and lower the pudding into It. Close the lid and cook for 45 minutes.
- Remove the pudding from the pressure cooker and leave to rest for 5 minutes. Then, using a small sharp knife, release the side of the pudding from the basin. Put a large plate over the pudding and invert it, so the pudding comes out onto the plate and serve straight away!
From Middle English venisoun, venesoun, from Anglo-Norman veneisun, venesoun, venesun ("meat of large game, particularly deer or boar; hunt"), from Latin vēnātiō, vēnātiōnem ("hunt; meat from a hunt"), formed on vēnātus, perfect participle of vēnor ("I hunt"). Venison is the meat of a game animal which has been hunted, such as deer, hare, pheasant, duck and wild pig. Venison is particularly popular in northern Europe and Southern Africa. Venison is a cooking ingredient in The Elder Scrolls V: Skyrim. It can be used to make food at a cooking place.
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