Venison Cobbler

Method
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.