Venison and Ale Cobbler

How the recipe was developed

The recipe was developed and given to me by a regular customers at Dumfries Farmers Market, Lindsay Roberts.

Difficulty Level


Type of dish

main course


For The Filling

4tbsp Olive Oil

2 Onions. finely chopped

1 Celery Stick, finely diced

1 leek, trimmed and finely sliced

150g button mushrooms, wiped halved and quatered, if needed

600 g venison stewing/casserol steak

2tbsp  plain flour

sea salt and freshly ground black pepper

500 ml dark ale

1 beef stock cube

1 bouquet garni

1tbsp sugar

2 large carrots, in 2cm chunks


For the Cobbler

300 g Self raising flour, plus extra for dusting

1tsp baking powder

1/2 tsp salt

125g unsalted butter, chilled and diced

1tsp finely chopped parsley

3tbsp horseraddish sauce or horse raddish cream

2-4 tbsp milk

1 egg, beaten for glazing


Preparation Method

1. In large ovenproof casserole, heat 2 tablespoons olive oil and fry the onion, celery and leek for about 5 mins, until soft but not brown. Add the mushrooms and fry for 2-3 mins until they begin to colour in places. Remove the vegetables with a slotted spoon and set aside.


2. Toss the venison in 2 table spoons seasoned flour. Heat the
remaining oil in the casserole and fry the meat, a few pieces at a time, until
well browned on all sides. Take care not to overcrowd the pan, or the meat will
begin to steam rather than brown. Remove the meat as it cooks and add it ti the

3. Return the meat to the casserole with the vegetables, and
cover with the ale. Crumble over the stock cube, 300 ml boiling water, bouquet
garni, sugar and carrots. Check for seasoning, and bring to a boil. Reduce the
heat to its lowest setting, cover, and cook for 1 – 1 ½ hours until the meat is
tender. Check it from time to time and add a little water if drying out.


4. Preheat the oven to 200⁰C. Sift together the flour,
baking powder and salt. Using your finger tips rub in the butter until the
mixture resembles bread crumbs. Add the parsley. Wisk the horseradish sauce and milk, and use the liquid to bind the dry ingredients to form a soft dough.


5.On a floured surface, roll out the dough to a thickness of
2 cm. Using a pastry cutter cut out circles. When the stew is cooked remove the
Bouquet Garni and top it with the disks if the cobbler dough. Overlap them
slightly so that there are very few gaps where the filling can be seen.


6. Brush the tops with the beaten egg, and bake the cobbler
for 30-40 mins until it is puffed up and golden brown. Remove it from the oven
and let rest for 5 mins before serving.

Hints and Tips

Replace the horseraddish with mustard, herbs and or spices