Game Pudding

Preparation info

    • Difficulty

      Medium

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 8 oz suet pastry
  • 4 pigeons or 2 partridges or
  • 2 grouse
  • 8 oz stewing steak
  • 3 hard-boiled egg yolks
  • Salt, pepper and nutmeg
  • Stock made from game trimmings

    Method

    If pigeons are used, the breasts only can go into the pudding, and the rest can be simmered for stock. If partridges are used, they can be split in half. A little bacon and chopped onion, and sometimes a few mushrooms, can be added to this pudding, but they are optional. If appetites are very hearty, the quantity of suet pastry may be increased so that the bowl can be lined as well.

    Line the bowl with half-an-inch thick pastry if liked. Put in pigeon breasts or halved partridges or halved grouse, chopped steak, egg yolks, seasoning and gravy to come half way up the bowl. Put on pastry lid and cover with cloth. Steam for three hours.