Name: Pigeon (or Venison) and Port Pudding
Yield: Serves 4–6
Ingredients: seasoned flour; salt; 2 teaspoons Worcestershire sauce; 150 ml/¼ pint game stock; 150 ml/¼ pint port; 100 g/4 oz mushrooms, sliced; 1 medium onion, sliced; 225 g/8 oz pigeon breast, sliced, or 225 g/8 oz venison, diced; 150 ml/¼ pint cold water, to mix; freshly ground black pepper; 1 teaspoon salt; 1 pinch of chopped thyme; 1 tablespoon finely chopped parsley; 100 g/4 oz shredded beef suet; 225 g/8 oz self-raising flour

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Carved Angel Cookery Book

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.