Slow-Cooked Venison Suet Pudding, Choucroute And Carrot Purée

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Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
1049
FAT
64%
CHOL
38%
SOD
17%
Uploaded by: Great British Chefs

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Ingredients for 4 servings

4 125g pieces of venison saddle

200 g of carrots, chopped

50 g of butter

50 ml of water

1 onion, chopped

1 garlic clove, chopped

1/2 white cabbage, sliced

1 sprig of fresh thyme

1 bay leaf

2 peppercorns

1 juniper berry

1.5l of white wine

25 g of smoked bacon

265 g of self-raising flour

35 g of suet

salt

350 g of diced venison shoulder

100 g of onion, diced

100 g of carrots, diced

150 ml of red wine

1 tbsp of fresh thyme, chopped

1 g of xanthan gum

Worcestershire sauce to taste

pepper

150 g of Brussels sprout leaves

10 g of butter

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