Ingredients

  • 375 grams self-raising flour
  • 140 grams suet
  • oil (a little, or lard, for greasing)
  • 2 tablespoons dripping (or lard)
  • 600 grams venison (cubed stewing, I used trimmed shoulder)
  • 140 grams pork belly (cubed, skin on)
  • 1 onion (finely sliced)
  • 1 tablespoon plain flour
  • 1 teaspoon thyme (leaf, chopped)
  • 1 bay leaf
  • 2 tablespoons ketchup (mushroom)
  • 100 milliliters port
  • 50 milliliters red wine
  • 125 milliliters beef stock (good)
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NutritionView more

1170Calories
Sodium58%DV1390mg
Fat106%DV69g
Protein94%DV48g
Carbs27%DV80g
Fiber12%DV3g

PER SERVING *

Calories1170Calories from Fat620
% DAILY VALUE*
Total Fat69g106%
Saturated Fat30g150%
Trans Fat
Cholesterol85mg28%
Sodium1390mg58%
Potassium360mg10%
Protein48g94%
Calories from Fat620
% DAILY VALUE*
Total Carbohydrate80g27%
Dietary Fiber3g12%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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