Mixed Game Suet Pudding and Frontera wine

I was recently asked by Andy Hunting of Andy's Kitchen to review and develop a recipe using Frontera Cabernet Sauvignon wine.After some thought of what I would make I opted for a suet pudding to go with the colder weather.This is an easy recipe that I cooked in 2 stages.The addition of the wine made a rich flavoursome sauce.Try it and see what you think.

Mixed Game and Suet Pudding

300g mixed diced game(I used a mix of pheasant,venison,partridge and mallard)
1 medium red onion,chopped
2 medium carrots ,chopped
3-4 mushrooms ,chopped
1 pint chicken stock
1 bay leaf
A few sprigs of fresh thyme
250 ml  Frontera Cabernet Sauvignon red wine
1 tablespoon mushroom ketchup (optional)
225 g Self Raising flour
115g suet
140 ml water
Salt and pepper
1 tablespoon cornflour
2 tablespoons Frontera Cabernet Sauvignon

For the first stage I used my slow cooker but you could use a low oven and slow cook this way.Add the game, onion, carrots, mushrooms, chicken stock, bay leaf, thyme, red wine and mushroom ketchup if using .Cook until tender depending on your slow cooker this is usually about 4 hours on low setting. (About 2-3 hours in a low oven but cover tightly so it doesn't dry up).When cooked set aside the game and vegetables and put the remaining stock/wine into a saucepan. Season to taste.Mix the cornflour with the 2 tbsp wine and slowly mix into the saucepan and then bring gently to the boil, stirring until thickened.Leave to cool.

Next mix the self raising flour,suet, salt and pepper in a bowl.Add the water a little at a time until a soft dough is formed.Divide 2/3 of it and roll out to fit a lightly greased 1 pint pudding basin.Add the cooked game,vegetables and then top up with the gravy leaving a 1/2 inch gap at the top. Reserve any left over gravy for serving.Roll out the remaining  pastry to make a lid and secure with a little water and then crimp ensuring a tight seal with no gaps. Next take a large piece of greaseproof paper enough to cover the pudding and make a pleat down the middle and  cover the pudding .(this allows the pastry to rise).Secure with string. Next put the pudding into either a steamer over a saucepan of boiling water or into a deep saucepan on an upturned saucer at the bottom. Simmer for about 1 1/2 hours topping up water as necessary . If using a pressure cooker to cook refer to the manual as the cooking times will be a lot less.
After 1 1/2 hours carefully remove the pudding from the saucepan and remove the greaseproof paper taking care as the steam is released.Turn out onto an upturned plate and serve.

Serving suggestion :serve with mashed potato,carrots and roasted parsnips.
Serves 4




Just a quick note on the wine .I found the Frontera Cabernet Sauvignon not only wonderful to cook with but also an easy drinking wine.With a dark ruby colour and a fruity taste I found that it complimented the game in the pudding reall well.