british

Venison and Mushroom Suet Pastry Pudding with Redcurrant Gravy

This roasted dish pairs diced venison with mushrooms, beef suet and redcurrant jelly. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

58 g Protein

77 g Carbohydrates

11 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

165g diced venison 191 kcal
110g mushrooms 24 kcal
73g onion 29 kcal
2g fresh thyme 2 kcal
69g self-raising flour 251 kcal
37g beef suet 93 kcal
9g plain flour 33 kcal
23g redcurrant jelly 28 kcal
64g water 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

Preheat oven to 180 F (160 C fan). Lightly grease a 500 ml pudding basin or heatproof bowl.
self-raising flourbeef suetplain flourwatersalt
Mix self-raising flour, suet, and a pinch of salt. Add water gradually to form a soft dough. Reserve one-third for the lid.
diced venisonmushroomsonionfresh thymeplain flourredcurrant jellyblack pepper
Toss venison and mushrooms with onion, thyme, black pepper, and flour. Spoon into the basin and stir in redcurrant jelly.
Press the larger piece of dough into the basin to line it. Add filling. Roll the remaining dough into a lid and seal edges. Cover tightly with foil.
water
Place the basin in a roasting tray and pour boiling water into the tray to come halfway up the basin. Bake 1 hour 15 minutes.
water
Carefully lift out. Rest 5 minutes, then turn out. Spoon over any gravy formed; add a splash of hot water to the basin to loosen if needed.