Venison Cobbler

    55 min

    This recipe is similar to the traditional cobbler, only the venison and gravy is cooked on the hob and served with the baked cobblers. Serve with a side of vegetables for a substantial lunch or dinner.

    9 people made this

    Makes: 6 

    • 125g self-raising flour
    • 1/2 tablespoon caster sugar
    • 30g butter, melted
    • 175ml milk
    • 30g butter
    • 450g boneless venison steak, cubed
    • salt and ground black pepper to taste
    • 125ml chicken stock
    • 250ml milk
    • 1 tablespoon maple syrup
    • 4 tablespoons plain flour
    • salt and ground black pepper to taste

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 230 C / Gas 8. Grease a baking tray.
    2. To make cobbler dough, mix the self-raising flour and sugar together in a bowl and stir in the melted butter and 175ml milk. Knead the dough very lightly for 5 to 7 times, until it barely hangs together and roll out to 1.25cm thick on a floured surface. Cut the dough with a pastry cutter or the rim of a glass dipped in flour.
    3. Bake in the preheated oven for 12 to 14 minutes, until the cobblers are golden brown.
    4. Melt 2 tablespoons of butter in a large frying pan over medium heat and place the venison meat into the hot butter. Sprinkle the meat with salt and pepper and pan-fry until golden brown, about 5 minutes. Remove the meat to a plate.
    5. Pour the chicken stock into the frying pan and bring to the boil while scraping the browned bits off of the bottom of the frying pan with a wooden spoon. Stir in 250ml of milk and the maple syrup and whisk in plain flour until smooth. Bring the gravy back to a simmer, add salt and pepper to taste and allow to thicken, whisking to avoid lumps. Return the venison meat to the gravy and simmer until the gravy is thick, 5-10 minutes. Serve over cobblers.

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    Reviews in English (10)


    Absolutely delicious. I added carrots and potatoes to make it more like a casserole/stew, it went down a treat 😋  -  14 Dec 2013


    This recipe was so delicious! We loved the venison instead of the pork, and it is so much healthier! Made it for the whole family, everyone wanted seconds...and thirds, great recipe we will use again and again.  -  31 Jul 2009  (Review from Allrecipes US | Canada)


    I was out of venison steak so I opted for burger instead. Because the consistency reminded me of traditional bisquits and gravy I added 1 tsp, maybe a little more, of poultry seasoning(to give it the sausage flavor) and a little cayenne pepper. It was delicious. I was reluctant to add the maple syrup at first but it added such a nice flavor. Thanks for the new addition to my recipe box and another way to cook the deer in the freezer.  -  26 Sep 2010  (Review from Allrecipes US | Canada)