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pudding or pie??


iaineasy

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Got soeme great diced venison!!

Can't decide whether to make venison and red onion pudding with sweed and fried shallot mash,


or venison sweed and shallot pie with roast seasonal vegetables and red wine gravy??



or perhaps you have another dish you think I shoiuld try all venison tips welcome please it's a special birthday meal!!



hugs as ever

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pudding is a kind of dumpling pastry made out of suet, flour and water with a pinch of salt, mixed rolled out flat, then meat red onion seasonings placed on it with a veggie oxo and wrapped into a parcel. Them you wrap the parcel of good fortune with tinn foil and place in a pressure cooker for 2 hours. take it out unwrap said foil parcel and cut open pudding add salt and pepper lots of butter. OH MY GOD I HAVE TO MAKE PUDDINBG NOW I SAID IT LIKE THAT!!



I will happily make them for you and mr pickle any time!!

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Individual Pies, rough crust for sure (& egg glazed) in proper old school pie dishes


Pudding pastry as In Steak & Kidney, too "sweet" with the venison , it needs the right pastry as above but use proper suet


River cottage "Meat" book has a good recipe



Crushed swede mash but drained well as It can be watery,butter & white pepper (shallots in the pie ,halved)), Calvo nero lightly blanched, lightly fried with thin garlic & good olive oil, salt ,lemon.


Quince or Medlar jelly/ preserve on the side.


Good colours, good textures, tastes ( if you get it right) great


Then drink, Oh what to drink ? but that's another thread



Good luck





W**F

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SteveT Wrote:

-------------------------------------------------------

> That venison is soooo dry it really needs to be in

> some kind of casserole or stew.

>

> I'm with CW1 and SimonM.


____________________________________________


Oh, lordy Lorks SteveT, you make the stew as the pie filling dumb nuts, Pie as in pastry lid on stew , it's trad man




Please , now back to the L O V E D I N N E R



Pudding ?

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iaineasy Wrote:

-------------------------------------------------------

> Got soeme great diced venison!!

> Can't decide whether to make venison and red onion

> pudding with sweed and fried shallot mash,

>

> or venison sweed and shallot pie with roast

> seasonal vegetables and red wine gravy??

>



What time would you like us round?


*grins cheekily*


Oh, and...err...yes, I would go for a casserole/stew type dish too (as it can be very dry otherwise)

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Fergus Hendersons suet pastry


It's excellent


200g self raising


100g suet, grated fresh as possible ask your butcher


A healthy pinch of salt


How to:


Mix ingredients together ,then cautiously add ice cold water to achieve a firm dough.

Allow to rest (covered) in the fridge at least 2 hrs before use


Roll out and line the pie greased dish


( add filling of your choice)


Make lid, decorate with special "I love U " ( optional ) cut outs, glaze with egg.


Pop in hot oven gas mk 5, 40-45 mins. Till golden



Eat


Drink


Be merry


Shag brains out



Tell us how it went the next day


End of.




W**F

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