Deer’s Puddings

Preparation info
    • Difficulty


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By F. Marian McNeill

Published 2015

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Recipe from the Kitchen of a Highland Chief


  • deer tripe skins
  • venison suet
  • coarse oatmeal
  • onion
  • salt
  • pepper


Take some deer tripe skins, wash in water and a very little salt, turning the skins out to be thoroughly cleansed, but leaving the fat that adheres to the inside of the skins. Take a large cupful of finely chopped venison or beef suet, a handful of coarse oatmeal, some finely chopped onion, and salt and pepper to season. Fill the skins loosely and prick with a needle to prevent their bursting.