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.

Im keen for the video from Tahr on how to best bleed a deer into your water bottle

Low shoulder shoot a deer, and then open chest cavity. It will be in big congealed lumps. Scoop into a plastic bag, and tie a knot at the top.

Take it home and hand the bag to your wife. Open the forum on your computer and go to this page. Tell the wife to follow the recipe

Job done.

Or if you are gutless whimp like me, skip the wife bit and do it all yourself.

Video or I wont believe it

@Tahr heres your mission should you choose to accept it..

Edit: too fast for me