Comments on: Venison Shank and Chestnut Mushroom Suet Pudding

By: Dan

Dan — Tue, 22 Jun 2010 00:44:00 +0000

Made this last night and it was wonderful. Wasn’t able to get the shank, just the boneless leg meat. I found I didn’t have to reduce the sauce, as it had thickened nicely with the flour & slow cooking. Wish I’d used more juniper, as it’s a flavour I love and it wasn’t pronounced enough for my tastes. If you’re cooking one large pudding instead of individual puddings, you’ll probably need much longer than onehour of steaming…I think mine had been steaming for nigh on a couple of hours & the top of the pastry still wasn’t cooked. So I scraped it off and spooned right from the bowl. I served my pudding with potatoes roasted in duck fat, together with some baby leeks that I par-boiled & finished cooking in a bit of butter. Will definitely make this again some time. Thank you for the recipe!

By: Ben

Ben — Sun, 30 May 2010 05:24:55 +0000

cooked this last night, it was unreal. steaming the pudding was a new thing for me, wasn’t quite what sure to expect, so i baked 2, and steamed 2. I have to say the steamed version was very good.

By: Eve

Eve — Wed, 19 May 2010 08:49:51 +0000

I clicked on “THermomix Recipes” and listed was a Venison shank and chestnut mushroom suet pudding but unfortunately the recipe did not give the instructons for making this dish with the TMX

By: Madalene

Madalene — Wed, 19 May 2010 08:48:44 +0000

Hi Eve,
The TM relation and recipe is for cooking the final suet pudding in the external steamer basket. You cannot cook the venison shank meat in the TM as it would just simply not work.
The TM is great for steaming sweet and savoury puddings.

Happy Cooking
Madalene

By: Suzanne McDougall

Suzanne McDougall — Sat, 27 Mar 2010 21:41:34 +0000

Simply divine! I made this last weekend – my first ever suet pudding and it turned out perfectly. A thousand thanks for such concise instructions and such a delicious recipe. Tonight it’s stew and cheddar and chive dumplings…… mmmmmm

By: Andrew

Andrew — Mon, 22 Mar 2010 00:21:35 +0000

Great looking dish, Have to try this with margaret river venison from western australia. Great place to have food safari event, use to take my kids crabbing in walberswick before moving to Perth Australia.

By: Spike Lee

Spike Lee — Sun, 21 Mar 2010 17:05:46 +0000

Great dish need to go and find myself a deer.

By: Wendy

Wendy — Sun, 21 Mar 2010 17:03:08 +0000

Looks amazing, will keep this recipe for the autumn. I suppose I could use beef shin, do you think it will work?

By: Madalene

Madalene — Sun, 21 Mar 2010 17:02:06 +0000

Hi Wendy,
Thank you for your comment on this recipe. Yes your right that beef shin is the perfect substitute for this recipe. Beef shin is bigger than venison and will require much longer cooking time and also more braising liquid. I suggest double the ingredients in ratio to one beef shin and cook it for 4 hours.
Happy Cooking
Madalene

By: Alisa-Foodista

Alisa-Foodista — Sat, 20 Mar 2010 19:42:28 +0000

It looks lovingly prepared and quite delicious