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Venison Cobbler

A slow-cooked venison stew topped with a crunchy, golden-brown cobbler crust. Perfect for cold winter days.

Comfort FoodMain CourseVenisonWinterStew
Estimated Nutrition
Calories
830.6
kcal / serving
4983.6 kcal total
Carbs
91g
per serving
546.2 g total
Fat
24.3g
per serving
145.8 g total
Protein
52.1g
per serving
312.4 g total
Cook Time
150
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
500
g
Self-Raising Flour
Plus extra for dusting
CondimentsSauces
2
tbsp
Redcurrant Jelly
Heaped
Dairy
100
g
Butter
Cold, cut into cubes
300
ml
Whole Milk
Plus extra for glazing
1
piece
Egg
Beaten, to glaze
Fruits
1
tbsp
Lemon Juice
Fresh
GrainsCereals
2
tbsp
Plain Flour
Liquids
500
ml
Real Ale
Or stout
Meat
1
kg
Venison
Ideally shoulder or leg, cut into 3cm chunks
NutsSeeds
1
tsp
English Mustard Powder
1
tbsp
Thyme
Fresh leaves, roughly chopped
2
piece
Bay Leaves
1
g
Sea Salt
Flaked, to taste
1
g
Black Pepper
Freshly ground, to taste
0.5
tsp
Fine Sea Salt
OilsFats
2
tbsp
Sunflower Oil
Vegetables
2
piece
Onion
Large, sliced
2
stick
Celery
Trimmed and sliced
1
piece
Carrot
Medium, peeled and cut into 15mm cubes

Method

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