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Shin of Venison Pudding

Chef : Duncan Barham : The Grove NarberthRare Recipe from Duncan Barham, The Grove Narberth

Chef Duncan Barham's style is a mix of modern British influenced by classical French techniques. He has fully embraced the ethos of eating locally, helping develop The Grove's kitchen garden and exploring the numerous foraging opportunities in and around their 26 acres.

Shin of Venison Pudding (serves 4)
 

Recipe : Shin of Venison Pudding : The Grove Narberth (300x250)

INGREDIENTS - THE PUDDING FILLING


INGREDIENTS - THE SUET PASTRY

 
 METHOD

  1. Peel the onion, carrot and celery and dice into roughly 1cm sized pieces. Peel and crush the garlic. Place the casserole dish over a medium heat and melt the butter. Toss the vegetables into the butter and fry until starting to brown.
  2. Add the venison to the dish and continue to fry for a few minutes until the shin starts to take on some colour. The garlic can now be added and cooked for a further 2 minutes.
  3. Deglaze the pan with the red wine, add the beef stock, bay leaves and orange zest. Cover the dish with a lid and place in a preheated oven at 140˚C for around 3 hours or until the meat is tender and falls away from the bone.
  4. Once the venison is cooked, remove the meat  and vegetables from the the stock and allow to cool slightly. Discard the bay leaves and orange zest. Place the sauce back into a pan, place on the hob and reduce the liquid by about half. At this point add the chocolate to the sauce and stir until melted.
  5. The meat can now be picked from the bone. It can be left in larger chunks or broken into smaller pieces depending on your own preference. Mix the meat and vegetables back into the reduced sauce and season with a little salt and pepper to taste. Set to one side.
  6. Place the suet, self-raising flour, thyme leaves and salt into a mixing bowl. Add the milk and stir the ingredients together until they form a firm but pliable dough. Wrap the dough in cling film and allow to rest for 10-15 mins in the fridge.
  7. Generously grease the inside of a 2 pint pudding basin with butter. Cut a circle of baking parchment about 2 inches bigger than the top of your pudding basin(s) and grease one side of it with butter.
  8. Remove the suet pastry from the fridge and on a well floured surface roll it out to approximately 5mm thick. Lay this into your pudding basin, making sure it is pushed down to the base of the bowl and any excess pastry is allowed to hang over the edge.
  9. Spoon in your venison mixture until it is an inch from the top of the bowl. Ensure there is plenty of the sauce going into the pudding as this will keep the meat moist when it is cooking. Pull the excess pastry back over the edge of the basin towards the middle of the bowl. Nip the edges of the pastry together with thumb and forefinger to seal your pudding. Place your baking parchment butter side down over the top of your pudding. Fold the overlapping greaseproof paper down the outside of the bowl and tie it in place with string. Take a sheet of kitchen foil and lay this over the top of the baking parchment, pressing it around the edges to hold it in place.
  10. Place the pudding basin in a pan and fill halfway up the side of the bowl with water. Put a lid on the pan and bring to the boil over a medium heat. Once boiling, reduce the heat and simmer for 45 minutes, making sure the pan doesn’t boil dry.
  11. Carefully lift the pudding basin from the saucepan, remove the foil and baking parchment then turn your pudding out onto a plate. It is now ready to be served and is best enjoyed  with some creamy mashed potato and a generous serving of buttered greens.






16 January 2012
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