Wild Venison Pumpkin Cobbler

Ingredients

• 600 g wild venison mince
• 15 ml rapeseed oil
• 180 g onion, chopped
• 400 g peeled pumpkin, cut into 2 cm cubes
• 2 garlic cloves, chopped
• 400 g tinned chopped tomatoes
• 250 ml low-salt beef stock
• 1 tsp smoked paprika
• 225 g self-raising flour
• 50 g cold butter, diced
• 120 ml milk
• 50 g mature Cheddar, grated
• 10 g parsley, chopped
• 2 g fine salt
• 1 g ground black pepper

Method

1. 1

   Heat the oven to 200°C, or 180°C fan. Heat the oil in an ovenproof casserole and soften the onion for 5 minutes. Add the garlic and mince and cook for 8 minutes, breaking up the meat.

2. 2

   Add the pumpkin, tomatoes, stock, paprika and half the seasoning. Simmer for 20 minutes until the pumpkin is almost tender. Check the mince has no pink, is piping hot and reaches 70°C for 2 minutes.

3. 3

   While the filling simmers, rub the cold butter into the flour. Stir in the Cheddar, parsley and remaining seasoning, then add enough milk to make a soft dough.

4. 4

   Pat the dough out to about 2 cm thick and cut into six rough rounds. Place them on top of the hot filling, leaving small gaps for expansion.

5. 5

   Bake uncovered for 22–25 minutes until the scones are risen and golden and cooked through underneath. The filling should bubble around the edges and remain piping hot.

6. 6

   Let stand for 5 minutes, then spoon the filling and scones into bowls. Split one scone to check there is no raw dough in its centre.