Do Not Waste Time! 10 Facts Until You Reach Your Venison & Kidney Pudding

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Before you jump to Venison & Kidney Pudding recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Fantastic With Regard To Your Health.

Everybody has heard the words “an apple a day will keep the doctor away”, but the question is, is this actually a true statement. Many people have lived with this school of thought for many years, and they also pass this on to their children. You will even find that individuals in other country’s also follow this simple rule and they do not know why. In this article we are going to be taking a look at apples to see if they really are a food that can help to keep you healthy.

Your heart is another thing which can be helped by eating apples. Lots of the things you find in apples, and yes this includes dietary fiber, can in fact help to provide you with a healthy heart. Just one more of the added benefits apples can give you is that it can help you to lower your cholesterol, and you should also know that this also helps your heart. Obviously to get all the advantages from apples you should know that most of the benefits can be found in the apples skin. The main reason I point this out is because many people will peel an apple before eating it and that’s actually a bad thing as you are removing a lot of the nutritional value.

In conclusion, I guess an apple a day really can keep the doctor away and now you know why. The huge benefits we covered are just a few of the benefits that eating apples can provide. If you look and ask around, you will come to see that the benefits can seem to be limitless. So do yourself a favor and purchase some apples the very next time you go to the grocery store. It can truly help your health for short term and for the long haul.

We hope you got benefit from reading it, now let’s go back to venison & kidney pudding recipe. To make venison & kidney pudding you only need 22 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Venison & Kidney Pudding:

1. Prepare For the filling
2. Use 580 g venison foreleg, diced
3. Get 4 lambs kidneys, diced
4. Take 6 large chestnut mushrooms
5. You need 1 large carrot
6. You need 1 red onion
7. Use 1/2 tsp Allspice
8. Prepare 2 large/4 medium cloves garlic
9. Get 1 cinnamon stick
10. You need 150 ml red wine
11. Prepare 150 ml rich beef stock
12. Prepare 2-3 tbsp rapeseed oil
13. Get Knob butter
14. Get 2 heaped tsp cranberry jelly
15. Use 1 tbsp chopped fresh rosemary
16. Use Plain flour, for coating the meat
17. You need For the suet pastry
18. Take Butter, for greasing
19. Get 285 g self-raising flour
20. You need 125 g suet
21. Take 1 tsp baking powder
22. Take 1 tbsp finely chopped fresh rosemary

Steps to make Venison & Kidney Pudding:

1. 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.
2. 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.
3. 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.
4. Add the diced kidney and carrot and put back into the slow cooker or oven for a further 1.5 hours.
5. 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
6. When you are ready to cook the pudding, first, liberally butter a 1.2 litre pudding basin.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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!

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