Game and black pudding faggot
A faggot is a great way to use up odds and ends of meat. When you're using game, just be sure there’s enough fat in it so it doesn’t go dry.
Author: Simon Hicks, The Lord Crewe Arms
Serves: 4 as a main course or 8 as a starter
Ingredients
- 200g caul fat (your butcher should be able to provide you with some)
- 3 shallots, finely diced
- 2 cloves garlic, finely diced
- 1tsp thyme leaves, chopped
- 1tsp rosemary, chopped
- 2 tbsp butter
- 150g black pudding (Simon gets his from JD Hall Butchers, Corbridge)
- 100g pork shoulder, minced
- 100g back fat or beef suet, minced
- 100g bacon, minced
- 350g game meat (e.g. venison, mallard, pheasant) minced
- ½ tsp ground mace
- salt and freshly ground black pepper
- 100g fresh white breadcrumbs
- 1 egg
Method
- Soak the caul fat in water for 2 hours.
- Sweat off the shallots, garlic and herbs in the butter for 10-15 mins until turning golden.
- Break up the black pudding in a food processor or chop into small pieces.
- Mix with all the other ingredients apart from the caul fat and stock.
- Form into 4 balls for main course size or 8 for starter.
- Wrap each in caul fat.
- Preheat the oven to 180C/Gas 4.
- Put the faggots in an ovenproof dish with the chicken stock.
- Braise with a lid on for 40 mins (the starter faggots will take about 25 mins).
- Serve with mashed potatoes or bashed root veg and gravy.
Recipe by appetite magazine at https://www.appetitemag.co.uk/game-and-black-pudding-faggot/