Take some steaks of fresh-killed venison; season them slightly with pepper and salt. Have ready a sufficient quantity of large chesnuts, boiled and peeled. Make a crust of flour and suet, in the proportion of three quarters of a pound of finely minced suet to two pounds of flour. Roll it out thick, in two pieces, and place on one piece the venison and chesnuts, in alternate layers. Pour on a little water. Cover it with the other piece of paste, uniting it closely round the edges. Put it into a strong pudding-cloth; tie. it tightly, and plaster the tying-place with a lump of flour and water. Put the pudding into a pot of boiling water, and boil it four hours.
For the chesnuts, you may substitute cold, boiled sweet potatoes, cut into round, thick slices.
This is an excellent padding in a venison country; but the meat must be very fresh and juicy. The paste may be made with butter.