Definitely not a load of cobblers
Recipe (serves 4) For the braise
Oil, 700g cubed venison, 30g plain flour, 1 carrot, cut thickly, stick chopped celery, 1 onion chopped, tbsp tomato paste, 1 bay leaf, salt and pepper, 500ml red wine, 500ml beef stock, seasoning, plus 1 carrot cut into rounds, half a swede cubed, 8 pickling onions peeled and cut in half
For the herb cobbler
120g plain flour, dessert spoon baking powder, 25g butter, 70ml milk, tbsp grated horseradish, desert spoon chopped chives and parsley, pinch of salt
Method
1.Coat the venison with the flour and fry in some oil until brown and caramelised and put into a casserole dish with the bay leaf
2. Fry off the onions, carrot and celery and add this to the casserole
3. Mix in the tomato paste and add the wine and stock.
4 Gently heat until simmering and place in a pre-heated oven 150c/gas 3 for 3 ½ hours.
5. While the venison is cooking, make the cobbler. Add the baking powder and salt to the flour.
6. Rub in the butter and add the grated horseradish and herbs.
7. Stir in the milk and gently combine until a soft dough is formed.
8. Roll out the mixture on a floured board and cut into 4 round scones.
9. Check the venison is cooked. Strain through a sieve and pick the meat out into the liquid, discard the cooked carrots, onion and celery.
10. Put the venison, gravy and the fresh vegetables and onions back into the casserole and back in the oven. Turn it up to 180/gas 5 and cook the cobblers for 20 minutes
11. Remove from the oven, spoon into bowls and top with a horseradish and herb scone.
Lawrence’s