Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Pigeon pudding.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Pigeon pudding.

    Post  Admin on Sun Apr 05, 2009 9:19 pm


    8 oz suet crust

    a few mixed herbs

    Meat from the breasts of 3 pigeons


    - lb stewing steak

    1 tablespoon of red wine (optional)

    Sliced onion

    seasoned flour

    (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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