Pigeon (or Venison) and Port Pudding

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

This steamed savoury pudding is made in the same way as a traditional steak and kidney pudding. The long, slow cooking gives the rich flavours of game, port and mushrooms (use the darkest fleshed ones you can get) plenty of time to fuse and create a super gravy. The sweet acidity of redcurrant or quince jelly or the Spiced Apple Jelly is a particularly good accompaniment.