Game and black pudding faggot

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:
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
  1. Soak the caul fat in water for 2 hours.
  2. Sweat off the shallots, garlic and herbs in the butter for 10-15 mins until turning golden.
  3. Break up the black pudding in a food processor or chop into small pieces.
  4. Mix with all the other ingredients apart from the caul fat and stock.
  5. Form into 4 balls for main course size or 8 for starter.
  6. Wrap each in caul fat.
  7. Preheat the oven to 180C/Gas 4.
  8. Put the faggots in an ovenproof dish with the chicken stock.
  9. Braise with a lid on for 40 mins (the starter faggots will take about 25 mins).
  10. Serve with mashed potatoes or bashed root veg and gravy.

 

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