Venison and Oyster Pudding Recipe

Venison and Oyster Pudding served with mash and brocoli

Venison and Oyster Pudding Recipe

Thursday Oct 15 2015

Venison and Oyster Pudding
At the Loch Lomond Arms we have an amazing larder; our chefs are spoiled with the beautiful ingredients found right on our doorstep from the bountiful Camstraddan kitchen garden to our own Estate Venison, Lamb and Pheasant as well as the foraged ingredients from the village of Luss. Our chefs are always thinking of the best way to reduce waste and utilise as much of our wonderful ingredients as possible. For venison this means the loins for wellingtons, haunches are braised or minced for burgers and the rib meat works perfectly for these little puddings.

 
Suet Pastry  
375g Self-raising flour
Pinch of Salt
125g Grated suet
250ml Cold water

Mix the flour, salt and suet in a bowl. Add water and stir until the mixture comes together in a soft dough. Knead briefly, wrap in cling film, and chill in the fridge for at least 1 hour.

Butter 6 small pudding moulds. Separate the dough: 1/4 as a lid for the pudding and 3/4 for the pudding walls. Return the lid 1/4 to the fridge. Roll out the 3/4 section on a floured work surface to a 1cm thickness.

Line the basin with the pastry making sure you leave 1cm overhang then place in the fridge to chill.

Preparing the Venison
3kg Venison (rib or haunch meat)
1 Chopped onion
1 Chopped carrot
1 Bay leaf
1 Sprig of Thyme
Generous slug of red wine

Place venison into a casserole dish with vegetables, herbs and wine. Top up with water. Cover and leave in an oven at 110C for 6 hours or overnight.

Filling
Prepared Venison
6 Shucked oysters
6 Shallots finely diced
600ml Red wine
600ml Cider
2tbs Tomato puree
2tsp Thyme
2 Bay leaves

Place prepared venison in a heavy based pot with tomato puree and herbs. Cook gently for 5 minutes. Add red wine and cider and bring to a simmer. Reduce by 2/3 to a saucy, meaty mix.  

Take basins out from the fridge and fill tight with mix. Place one oyster and juice on top of each.

Roll out the remaining dough and use to make lids for the puddings.

Cover each pudding with cling film then tin foil.

Place in a pot of hot water and put on the stove.

Cover the pot with a tight fitting lid and bring to the boil.

Steam pies for 3 1/2 hours, top up water as necessary to avoid boiling dry.

Serve with potatoes, vegetables and a good jug of gravy.