Braised venison, thyme and redcurrant pudding

Makes 8 individual puddings

Ingredients

For braising           

1 kilo diced shoulder of venison
2 onions, peeled and finely diced
1 leek, trimmed, washed and finely diced
4 carrots, peeled and finely diced
1 tbsp chopped fresh thyme
1 bay leaf
1tbsp plain flour
200ml red wine
200ml beef stock
1tsp redcurrant jelly

For suet pastry

450g self-raising flour
1tsp English mustard powder
225g shredded beef suet
Salt and freshly ground pepper

Method

For braising

Combine the diced venison, thyme and bay leaf with the red wine and leave to marinate for two hours or overnight in the fridge.
Drain off the excess marinade and put to one side.
Toss the marinated venison in flour.
Sauté the diced onion, leek and carrot for two minutes. 
Add the venison and seal completely on a high heat until brown.
Add the hot beef stock, red wine marinade and redcurrant jelly.
Stir well, bring to the boil then reduce the heat to a gentle simmer.
Leave for forty minutes, stirring occasionally.
Remove from the heat, correct the seasoning and allow to cool.

For the suet pastry

In a large bowl, mix the self-raising flour with the mustard powder and suet.
Stir in enough cold water to form a soft, smooth ball.
Turn the pastry out onto a floured surface and divide into eight pieces.
Roll each piece fairly thin, keeping a circular shape approx. 3”/7.5cm in diameter.
Grease eight metal coupes or oven proof teacups with butter.
Line the cups with the pastry, the excess should drape over the sides.
Fill the pastry lined cups with the venison mixture and press down.
Dampen the edges of the pastry with water and fold inwards sealing the pudding completely.
Place a double layer of greaseproof over the top, securing tightly with an elastic band.
Place the puddings in a deep baking tray and pour in hot water till half way up the cups.
Cover the tray with foil and place in a pre heated oven 150*C, gas mark 2 for 2 hours.
Turn out of moulds and serve immediately.

This dish is a really nice winter warmer combining the hearty braised venison and vegetables, cooked in their own juices with the dumpling like pastry. I serve it with fondant potatoes, sautéed savoy cabbage and pancetta and a  fresh redcurrant and thyme jus, a good mash also works well or why not try it out with your own favourites…  Enjoy!