Venison Cobbler

Venison Cobbler


8 people made this

About this recipe: 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.


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 (1)


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

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