For the suet pastry:

250g self-raising flour
125g suet, Atora
4g salt
150ml iced water
1 egg yolk

For the venison mix:

500g diced venison, roughly 2cm
1 tbsp tomato purée
500ml red wine
1⁄2 bunch thyme
5 cloves garlic
2 bay leaves
500ml beef stock
5 tbsp onion marmalade
250g chestnut mushrooms
4 carrots, finely diced
1 heads celery, finely diced
2 leeks, finely diced

Salt and pepper

For the suet pastry:

1. Mix the flour, yolk, suet and salt together, and add the water a little at a time until a dough forms.
2. Do not overwork the dough. Wrap in cling film and rest for at least an hour. Season to taste.

For the venison mix:

1. Sear the venison in vegetable oil until it is golden brown all over and nicely caramelised. Remove from the pan and deglaze with the red wine. Place the venison in a casserole dish with the red wine, tomato purée, thyme, garlic, bay leaf and beef jus. Bring to the boil and braise for 3 hours at 150°C.
2. Take out the cooked meat and allow to cool. With the liquid, reduce down to a fairly thick consistency and put aside.
3. Meanwhile, in a separate pan colour the carrots celery and leeks until evenly cooked. Set aside.
4. Sear quartered chestnut mushrooms until golden brown and add to the rest of your vegetables, the cooked meat and onion marmalade. Season to taste.
5. Butter the 290ml pudding moulds generously with room temperature butter.
6. Weigh out 130g of pastry for each of the moulds and roll into a circle 0.65cm thick.
7. Line the moulds with the discs of pastry, gently working it in with your fingers. Ensure you avoid creases and that there are no holes.
8. Fill up each mould until just under the rim of the pastry-lined moulds, seal pastry to cover and place lid on top.
9. Steam for 2 hours.
10. Serve with buttered kale (or greens of your choice) and beef jus.