Photo: K8
Venison cobbler
18 ingredients
30 min
Serves 6
openrecipes
This slow-cooked stew crowned with a crunchy cobbler topping really makes the most of venison. Just the thing to perk you up on cold winter's day.
Estimated Nutrition (whole recipe, rough)
1044
Calories
60g
Protein
30g
Fat
132g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Venison | 100g cooked | 158 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
| Redcurrant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp sunflower oil
- 2 large onions
- 2 celery
- 1 medium carrot
- 2 tbsp plain flour
- 1 tsp English mustard
- 500ml/18fl oz real ale
- 1kg/2lb 4oz venison
- 2 heaped tbsp redcurrant jelly
- 1 tbsp fresh thyme
- 2 bay leaves
- 1–2 tbsp fresh lemon juice
- flaked sea saltblack pepper
- 500g/1lb 2oz self-raising flour
- ½ tsp fine sea salt
- 100g/3½oz cold butter
- 300ml/10½oz whole milk
- beaten egg
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes