sage cobbler

nanny · sage cobbler

just remembered that i promised to post tyis for bovey so her goes

really good dish this one and gret for a crowd on boxing day for instance

2 lob boned venison
1 oz self raising flour
2 tblsp oil
3 thinly sliced onions
2 oz dried peas soaked overnight and drianed
1 pt game stock (or chicken stock will do)
salt and pepper

for the scone topping
1/2 lb. plain flour
1 1/2 tsp baking powder
1/2 tsp dried sage or 1 tsp fresh
2 oz butter
1 egg lightly beaten
2 tblsp milk

preheat the over to gas 3 (225 F)

cut the meat into 1 inch cubes and dust with seasoned flour. heat the oil and fry the onions until golden, and then add the peas,. add the meat, brown it and then transfer everything to a 2-3 pt casserole dish. season and cook for 2 hrs.

to make the scone topping, sift the flour into a bowl, add the baking powder a pinch of salt and the sage. rub in the butter. mix to a soft dough by adding the egg and as much milk as necessary. knead and roll out to 1/2 inch thick. cut into 8 rounds. arrange these on top of the casserole and brush with milk. zap the oven up to gas 7 ( 425 f )and bake for 20-30 minutes until the scone dough is risen and golden brown.

very nice

lloyd

Sounds good, Nansters. A bit rib-sticking. I just need some venison!!

Renewing my firearm cert as we speak so may buy some guns again soon and get back out there!

Bovey Belle

Good timing Nanny, since we collect 26 Kg of venison tomorrow (oh dear, is that Lloyd I see going green in the corner over there?) Will be by with the skin for you on our way home.