Thread: Venison black pudding

Pretty basic recipe, at the request of Tahr. I haven't made it in a good long while but venison blood isn't exactly easy to come by

Ingredients:

Oats, soaked overnight - 500g
Pearl barley, cooked -500g
Pork fat - 250g
Deer fat (use beef suet in place of this if you don't have any) - 250g
1.25L of deer blood
3 onions, finely diced
A splash of brandy

Salt - 20g
Ground corriander - 10g
Dried rosemary - 10g
Dried sage - 10g
Mace - 10g
White pepper - 10g
Allspice - 5g
Cayenne pepper - 3g

Very finely chop the fat, blanch in boiling water for 4 minutes then rinse under cold water.
Add the spices to a spice grinder or a pestle and mortar and get them as fine as you can, helps with dispersing the spices evenly.
Saute the onions until translucent, add the spices and cook out for 1 minute. Add all the ingredients to a pot and simmer on a very low heat for 20 minutes.
Stuff into a casing with your preferred method.
Poach in hot water for 10 minutes, prick the casing with a needle to release the pressure and then cook for a further 10 minutes.
Chill completely and keep in the fridge for a day or two to mature.

Enjoy.