Venison Cobbler  (6)

2 lbs  venison
2 tblsp olive oil
2 pint red wine
6 black peppercorns
8 juniper berries
2 fresh bay leaves
2 chopped onions

Cobbler mixture

8 ozs self raising flour
Half level tsp salt
1 level tsp baking powder
1 oz margarine
Quarter pint milk
Make as a scone mixture and roll out into a square half an inch thick.

Method

1. Cut venison into 1 inch cubes
2. Add all ingredients except onions
3. Marinate venison in refrigerator for 2 to 3 days
4. Strain meat, reserving the liquid marinade and pat the cubes of meat dry.
5. Toss meat in well - seasoned flour.
6. Fry meat in oil, add onions and strained marinade.
7. Cook very slowly with a tightly fitted lid for 2 to 3 hours.
8. Half an hour before serving increase oven heat, make cobbler mixture and cut into 6 triangles.
9. Place these on top of the casserole and bake in a hot oven  until golden brown. 425 F  220C Gas mark 7. Serve at once 
 

Honeyed Parsnip Mash

2 lbs parsnips peeled and cubed
1 dstsp runny honey
1 egg yolk
Half teaspoon ground cinammon
Salt and pepper

Method

1. Boil parsnips until tender
2. Drain and mash or puree
3. Add egg yolk, cinammon, honey and seasoning.
4. Beat with a wooden spoon until well mixed.

Quick Apple and Pecan Tart

Packet  frozen puff pastry.
Cooking apples peeled and sliced
Melted butter.
Demerara sugar.

Method

1. Roll out pastry into a 7 inch circle.
2. Toss apple slices in melted butter and roll them in sugar until thickly coated. Place on top of the pastry.
3. Bake in hot oven for 15 to 20 minutes. 425 F 220C Gas mark 7