Grampian grouse pudding



  • A way of using old grouse in a suet pastry pudding. The meat from the grouse is stripped off, chopped and together with pieces of rump steak tossed in seasoned flour. A pudding basin is lined with the pastry and filled with a mixture of the meat, chopped onions and chopped mushrooms plus stock made from the grouse carcasses. It is then covered with the rest of the pastry sealed to the lining. This is then steamed with a foil cover for about 6 hours until the grouse is tender. Half way through the cooking period the stock is topped up through the lid.