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Wild boar and kidney pudding

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To make the paste, roughly rub the suet into flour add the salt, parsley and horseradish. Add enough water to make a dough, soft not sticky, knead lightly until smooth. Rest for 30 minutes. Use ¾ of the dough and pin out to circle. Put into a buttered 2 litre (3 pt) pudding basin to overlap the edges.
Heat the dripping in pan.
Cut the meat (boar and kidney) into 1” dice, shake with flour, season and shake off excess. Fry in batches to colour outsides then put to drain and then into bowl.
Cut the mushrooms into large pieces and colour in pan with button onions then add to meat. Add chopped onion, parsley, chestnuts and Worcestershire sauce and allow to cool. Pile into the basin.
Mix red wine and stock and add enough to just cover the meat. Pin out the last ¼ of pastry into a circle to cover the pudding. Wet the edges of the pudding and put pastry on top, seal well.
Cover with a piece of buttered greaseproof then with muslin and tie to seal. Steam for 4 hours. Leave to stand for 5 minutes and turn out.
Brush with melted butter and serve.