Seasonal recipe from The Hour Glass

Hour Glass 3

From our favourite local publicans, Luke Mackay, co-owner of The Hour Glass, shares with us his own recipe for venison and bacon steamed suet pudding. An easy to prepare, slow cook feast.

Venison and bacon steamed suet pudding – Serves 8

2kg cubed venison well dusted with flour

3 onions, finely chopped

3 carrots, finely chopped

500g bacon

5 fat cloves garlic, crushed

100g butter

100 ml red wine

Salt and milled black pepper

5ml dried thyme

400g suet pastry

1 egg yolk, beaten



100ml buttermilk

30ml Worcestershire sauce

15ml honey

150ml red wine



Mix all ingredients well. Marinate venison for at least two days.

Lightly brown onions, carrots, bacon and garlic in butter. Add marinated venison. Mix red wine with a little marinade and season to taste. Add to venison mixture with thyme. Cook, covered, at 160 ºC for 2 to 3 hours. Cool, skim off any fat. Cool and refrigerate. Roll out pastry and fill pudding mould. Fill with mix and steam until pastry is cooked and filling is 75C or more.

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