Cooking With Game

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    Pigeon pudding.

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    Pigeon pudding.

    Post  Admin on Sun Apr 05, 2009 2:19 pm

    Ingredients

    8 oz suet crust

    a few mixed herbs

    Meat from the breasts of 3 pigeons

    stock

    - lb stewing steak

    1 tablespoon of red wine (optional)

    Sliced onion

    seasoned flour

    Method
    (serves 4)


    Grease a pudding basin and line it with three-quarters of the pastry.

    Cut the pigeons and steak into neat pieces and coat in seasoned flour.

    Fill the basin with the meat, onion, herbs, 2 to 3 tablespoons of stock, and the wine.

    Use the remaining pastry as a lid.

    Cover with cooking foil, or a cloth, and steam for at least 4 hours.

    When the pudding is cooked and opened add extra stock.

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