Name: Grouse Pudding
Yield: Serve 1 per head
Ingredients: 1 pound finely chopped suet (about 2 cups); pinch of salt; 3⅓ cups all-purpose flour; 2½ cups water; 2 pounds suet pastry dough; 2 old grouse; 2 tablespoons port, Madeira, or medium sherry; 2 field mushrooms, chopped; 1 onion, chopped; 1 pound beef or venison skirt; 3 tablespoons seasoned flour; 1¼ cups stock; salt and pepper

Preparation info

Serve
1
per head

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

The flavor of old grouse is fantastic but tough as old boots so here is a recipe to reap the benefits without the shoe leather. The original recipe cooks for 4-6 hours, adding more stock after 2 hours but unless your grouse died of arthritis or you have lost all your teeth and can’t afford false ones, I think this is de trop.

Ingredients

For the suet pastry dough

3⅓ cups all-purpose flour
pinch of salt
1 pound

Method

For the suet pastry rub the flour, salt, and suet together and add enough water to form a dough—this can also be done in a food processor. Strip the meat from the grouse and chop it, together with the skirt into cubes. Dust with the seasoned flour. Line a 2-cup pudding basin or ovenproof bowl with two-thirds of the pastry dough. Fill with the meats, the onion, and the mushrooms. Add the alcohol