Beer braised venison and ox cheek suet pudding recipe

For the filling:

• Butter 75g
• Pancetta 4 rashes, diced
• Onion 130g, diced
• Carrot 60g, grated
• Swede 60g, grated
• Garlic 1 clove, finely chopped
• Thyme sprig, chopped
• Rosemary sprig, chopped
• Bay leaf 1
• Venison haunch 300g, diced
• Ox cheek 200g, diced
• Ale or stout 75ml
• Beef stock 250ml
• Salt and pepper

For the Suet pastry:

• Self raising flour 560g
• Suet 250g
• Salt and cracked black pepper
• Baking powder 2 tsp
• Cold water to bind

1. For the filling: add butter to a pan over a low heat and sweat the pancetta, onion, carrot, swede, garlic, thyme, rosemary and bay leaf, stirring frequently.
2. Remove from the pan and leave to cool.
3. In the same pan, fry the venison and ox cheek until browned all over, then remove and put aside.
4. In the same pan, add the ale and beef stock, reduce by half, then combine all of the ingredients, seasoning with salt and pepper.
5. For the suet pastry: mix the flour, suet, salt, pepper and baking powder, then add water in small amounts, working the mixture together until it forms a soft dough.
6. Cut off a quarter and set aside for the lid. Roll the remaining pastry into a circle approximately ½ cm thick.
7. Grease a medium sized pudding basin and put a circle of greaseproof paper at its base. Line the basin with pastry and trim off any excess.
8. Roll out the pastry that was put aside for the lid. Tip the meat and vegetable mix into the lined pudding basin, then moisten the rim of the pastry with a little water.
9. Place the lid on top and seal it together by pinching all the way around the edge. Trim off any excess.Place a square of greaseproof paper, larger than the pudding basin, on top, followed by a square of tin foil. Fold the edges down and tie securely with a piece of string. Steam for 3½ hours.
10. Serve with creamy mash, spiced red cabbage, beer braised onions and crisp tenderstem broccoli.