As we say goodbye to summer and look forward to Autumn in the Lake District, we’re reminded of how stunningly beautiful the landscape is. As the trees start to turn to their autumn colours, and the nights get darker, it’s the perfect time of year to enjoy a good dinner party with friends and family.
To give you a little cooking inspiration, James Watt, Head Chef from the Inn on the Lake has shared one of his favourite recipes for you to try at home. Follow his step-by-step recipe and impress your dinner guests with Roasted Venison Haunch, Suet Pudding & Carrot Purée
INGREDIENTS:
For the carrot purée:
200g of carrots, chopped
50g of butter
50ml of water
For the suet pastry:
265g of self-raising flour
35g of suet
Salt
50ml of water
For the venison pudding:
350g of diced venison shoulder
100g of onion, diced
100g of carrots, diced
150ml of red wine
1 tbsp of fresh thyme, chopped
Salt and pepper
Cornflour
1 venison haunch, trimmed to 200g
portion size
METHOD:
First make the carrot purée. Melt the butter, add the chopped carrots and cook for five minutes, then add the water and cook for 15 minutes until soft. Blend in a food processor and pass through a sieve, then set aside until ready to serve.
Preheat the oven to 140C/300F/gas mark 2. Add the diced venison shoulder, onion, carrot, red wine, thyme and a pinch of salt to a casserole dish, enough water to cover, and cook in the oven for 90 minutes.
Once the venison and pudding filling has cooked, chill the mixture then separate the meat and sauce into two separate bowls. Bring the sauce to the boil and add 25g of cornflour per 100ml of sauce in order to thicken the gravy. Once thickened, remove from the heat and allow to cool. In a bowl, combine the flour, suet, a pinch of salt and water until a smooth paste is achieved, then leave to rest for 30 minutes before rolling out. Once rested, roll out the suet pastry to the thickness of a pound coin. Using pastry cutters, cut out four circles using a 10cm cutter and four using a 6cm cutter, then set aside until needed.
Line your dariole moulds with cling film twice, then add the 10cm rounds of suet pastry to line the moulds. Spoon the diced venison mix on top. Cover with the 6cm disc, then fold over and seal around the edges. Double-wrap the moulds with cling film, then cook in a steamer at 100C for 25 minutes.
Preheat the oven to 180C/350F/gas 4. Brown the venison haunch in a hot pan with a little oil for one minute per side. Transfer to the oven, cooking for eight minutes for a medium rare result. Once cooked, allow to rest for two minutes before slicing the haunch and plating up.
