- 1kg diced venison (available on our butchery counter)
- 6 rashers of smoked streaky bacon sliced (alson available on our butchery counter)
- 2 large carrots, peeled and diced
- 1 large leek washed and sliced
- 3 celery sticks diced
- 1 large onion diced
- Handful of bay leaves, thyme and rosemary (tied with cooking string to make bouquet garni)
- 6-8 juniper berries
- Bottle of red wine
- Chicken stock cubes or 500ml fresh stock
- 1tbsp redcurrant jelly
- 500g self-raising flour, plus extra for dusting
- ½ tsp fine sea salt
- 2tsp finely chopped rosemary and thyme
- 100g cold butter, cut into cubes
- 300ml whole milk, plus extra for glazing
- Beaten egg, to glaze
Add all vegetables to a large stock pot and begin to soften, toss diced venison in seasoned flour and brown off in batches in a separate frying pan along with smoked bacon and add to the stock pot.
Use the same frying pan to reduce the wine (may be best to do in a couple of batches if using small pan). Add to your stock pot along with 500ml stock, bouquet garni and juniper berries
Bring to boil, then reduce and simmer for at least 2 hours, or until venison is soft.
Meanwhile make your cobbles – this recipe also works great with dumplings! Rub flour, salt, herbs and butter together to form breadcrumbs, then add milk to form very soft dough, turn out onto floured work surface and roll out to 2-3cm thick then cut out rounds using 6cm pastry cutter, keep re-rolling dough until all used up.
Pour stew into casserole dish and place the cobblers on the top, brush with beaten egg and cook in oven for 30 minutes or until cobblers are golden
Serve with lots of leafy greens of your choice, we love using fresh cavolo nero or broccoli, all available from the farm shop.