1. In large ovenproof casserole, heat 2 tablespoons olive oil and fry the onion, celery and leek for about 5 mins, until soft but not brown. Add the mushrooms and fry for 2-3 mins until they begin to colour in places. Remove the vegetables with a slotted spoon and set aside.
2. Toss the venison in 2 table spoons seasoned flour. Heat the
remaining oil in the casserole and fry the meat, a few pieces at a time, until
well browned on all sides. Take care not to overcrowd the pan, or the meat will
begin to steam rather than brown. Remove the meat as it cooks and add it ti the
vegetables.
3. Return the meat to the casserole with the vegetables, and
cover with the ale. Crumble over the stock cube, 300 ml boiling water, bouquet
garni, sugar and carrots. Check for seasoning, and bring to a boil. Reduce the
heat to its lowest setting, cover, and cook for 1 – 1 ½ hours until the meat is
tender. Check it from time to time and add a little water if drying out.
4. Preheat the oven to 200⁰C. Sift together the flour,
baking powder and salt. Using your finger tips rub in the butter until the
mixture resembles bread crumbs. Add the parsley. Wisk the horseradish sauce and milk, and use the liquid to bind the dry ingredients to form a soft dough.
5.On a floured surface, roll out the dough to a thickness of
2 cm. Using a pastry cutter cut out circles. When the stew is cooked remove the
Bouquet Garni and top it with the disks if the cobbler dough. Overlap them
slightly so that there are very few gaps where the filling can be seen.
6. Brush the tops with the beaten egg, and bake the cobbler
for 30-40 mins until it is puffed up and golden brown. Remove it from the oven
and let rest for 5 mins before serving.
