Venison Cobbler with a Pumpkin Topping
recipe
Venison Cobbler with a Pumpkin Topping
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This simple casserole makes the most of the best seasonal ingredients in November. For more autumn or winter dinner party ideas, click here
Ingredients
- 1.5 kg diced venison; use boned leg or shoulder
- 1 tbsp flour
- ½ tspn each salt and freshly ground pepper
- 3 tbsp olive oil
- 3 tbsp brandy
- 75ml port
- 1 tbsp red wine or balsamic vinegar
- 600ml good, dry red wine
- sprig of rosemary
For the pumpkin topping:
- 300g self-raising flour
- 75g butter, or lard, diced
- 75g Parmesan, grated
- 100g raw pumpkin, grated
- ½ tsp each freshly ground pepper and nutmeg
- 2 tbsp plain yoghurt, mixed with 75ml cold water
- 50g flaked almonds
Serves:
6
Preparation:
15
Cook Time:
190
Total Time:
205min
Directions
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- Warm the oven to //gas mark Toss the venison, a few pieces at a time, in a bag with the flour and seasoning.
- Brown the meat in olive oil, flame with the brandy, then add the port, vinegar and red wine. Bring to the boil, tuck in the sprig of rosemary, cover, and cook in the oven for about three hours.
- Make the topping. Rub the flour and fat together in a bowl, and then stir in the cheese, the pumpkin and seasoning. Stir in enough liquid to make a soft, pliable dough.
- Transfer dough to a floured board, and knead it lightly. Roll out to fit the top of whatever ovenproof dish you are serving the stew from, cut into wedges and lay them on top of the stew (or cut into rounds and arrange on top). Bake at C/F, gas mark in a preheated oven for to minutes.
- It is worth cooking more venison than you need for this meal, as the leftovers make a delicious sauce for pasta or gnocchi.
- Tom Bissell&#s wine recommendation
- It&#s got to be red burgundy, the traditional British accompaniment with game. Most wine shops will have a Bourgogne Rouge that won&#t cost the earth. But for something more special, if you can afford a tenner or so, look for a Mercurey Rouge, from the small village in the beautiful Chalonnaise region of Burgundy.
Source:
Frances Bissell
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