Name: Braised venison cobbler
Total time: 2 h 45 min
Ingredients: 1kg venison haunch, diced; 4 tbsp of plain flour; 100g of pancetta, diced; 100g of baby onions; 2 carrots, diced; 150g of baby parsnips, diced; 1 garlic clove, crushed; 1 tsp tomato purée; 500ml of porter, or stout; 500ml of red wine; 1l beef stock; 2 bay leaves; 1 sprig of thyme; 100ml of vegetable oil; salt; pepper; 225g of self-raising flour; 1 tsp baking powder; 1 pinch of salt; 50g of butter; 50g of mature cheddar, grated; 50g of Parmesan, grated; 3 tsp creamed horseradish; 150ml of milk; 12 baby parsnips; oil; salt; fresh horseradish, for grating; 1 handful of chopped parsley

Braised venison cobbler

by Paul Welburn

Ingredients

Game

1kg venison haunch, diced

Delicatessen

100g of pancetta, diced

Alcohol

500ml of porter, or stout

Beverages

500ml of red wine

Spices & Dried Herbs

2 bay leaves

Salad & Fresh Herbs

1 sprig of thyme
1 handful of chopped parsley

Oils & Vinegars

100ml of vegetable oil
oil

Bakery

1 tsp baking powder

Dairy

50g of butter
150ml of milk

Cheese

50g of mature cheddar, grated
50g of Parmesan, grated