Deer’s Puddings

• 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.