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Venison cobbler
Fruit and vegetables
2 large
onions
, sliced
2
celery
sticks, trimmed and sliced
1 medium
carrot
, peeled and cut into rough 15mm/⅝in cubes
1 tbsp fresh
thyme
leaves, roughly chopped
1–2 tbsp fresh
lemon juice
Tins, packets and jars
2 tbsp
plain flour
1 tsp
English mustard
powder
2 heaped tbsp
redcurrant jelly
Cooking ingredients
2 tbsp
sunflower oil
2
bay leaves
flaked sea salt and freshly ground
black pepper
500g/1lb 2oz
self-raising flour
, plus extra for dusting
½ tsp fine
sea salt
Dairy, eggs and chilled
100g/3½oz cold
butter
, cut into cubes
300ml/10½oz whole
milk
, plus extra for glazing
beaten
egg
, to glaze (optional)
Meat, fish and poultry
1kg/2lb 4oz
venison
(ideally shoulder or leg), cut into 3cm/1in chunks
Other
500ml/18fl oz real ale or
stout
Back to recipe
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