Venison & Kidney Pudding. 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"). Doublet of venatio. venison — noun (plural venisons; also venison) Etymology: Middle English, from Anglo French veneisun game, venison, from Latin venation , venatio hunting, from venari to hunt, pursue; akin to. The flesh of a deer used as food. plural venisons also venison.

Venison.com is your information resource for venison - the healthy, fat-free meat. They made us what we are today…before McDonald's. The word 'venison' first referred to any wild game meat. You can cook Venison & Kidney Pudding using 22 ingredients and 11 steps. Here is how you cook it.

Ingredients of Venison & Kidney Pudding

You need of For the filling.
It's 580 g of venison foreleg, diced.
It's 4 of lambs kidneys, diced.
It's 6 of large chestnut mushrooms.
You need 1 of large carrot.
It's 1 of red onion.
Prepare 1/2 tsp of Allspice.
Prepare 2 of large/4 medium cloves garlic.
It's 1 of cinnamon stick.
You need 150 ml of red wine.
Prepare 150 ml of rich beef stock.
It's 2-3 tbsp of rapeseed oil.
You need Knob of butter.
You need 2 of heaped tsp cranberry jelly.
Prepare 1 tbsp of chopped fresh rosemary.
It's of Plain flour, for coating the meat.
It's of For the suet pastry.
You need of Butter, for greasing.
You need 285 g of self-raising flour.
Prepare 125 g of suet.
Prepare 1 tsp of baking powder.
Prepare 1 tbsp of finely chopped fresh rosemary.

Venison refers to the meat of a deer, and it is a kind of red meat. Although it is not as common as Among the reasons for venison's increasing popularity are the meat's nutritional value and the fact it. See more ideas about venison, venison recipes, game food. Venison Jerky Recipes; Recipes for making venison jerky (deer meat jerky) with step by step instructions. http.

Venison & Kidney Pudding instructions

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!.

Venison, (from Latin venatus, "to hunt"), the meat from any kind of deer; originally, the term referred to any kind of Venison resembles beef and mutton in texture, colour, and other general characteristics. Venison: Mika Kolehmainen, guitar Jarkko Nikulainen, drums Mika Kuparinen, vocals Samer Elnahhal, bass. Enjoy lean, delicious venison roasted, grilled, fried, stewed, or ground. This is a simple and tasty way I make venison. Venison meatball & wild mushroom stroganoff.