Venison Chestnut Pudding

Ingredients

200g Flour

80g Suet

100g Chestnuts

300g Diced venison

50g Seasoned flour

1 Tablespoon oil

1 Medium mushroom sliced

1 Teaspoon truffle oil

1 Tablespoon port

20ml Beef stock

Put the flour in a bowl with the suet and mix with a little water to just hold together, remove from the bowl and roll out, you will need two pieces for the pudding bowl and one for the lid. Take the chestnuts and put into a food processor to make a paste, take one piece of pasty (not the lid) and spread the chestnut paste over, wet the edges and place the second piece on top and pushing the edges together, now take the pudding bowl and rub butter around the insides and line the inside of the bowl with the pasty. Place a frying pan on a medium to high heat with a little oil and bring up to heat, in the mean while cover the venison with the seasoned flour and fry in the frying pan until nicely browned.

Put a little of the venison in the pudding bowl on this lay some of the mushrooms repeat until bowl is full , then pour in all the rest of the ingredients, then wet the edge of pasty and put the pasty lid on and turn the edges together, now take a large piece of tin foil 4 times bigger than the top and fold 3 times, cover the top leaving a gap between the foil and the pasty then tie around the edge of the bowl. Place in a tray with water 1/4 way up the pudding dish and place in a preheat oven 180c or 160c for fan ovens for 3 hours remove from oven and serve.