Sage Cobbler

Name: Sage Cobbler
Yield: Serves 4
Cuisine: American
Ingredients: 3½ tablespoons self-rising flour seasoned with salt and pepper (or use all-purpose flour with a pinch of baking powder); 2½ cups game stock; 1 egg, lightly beaten; 2 ounces dried peas, soaked overnight and drained (about ⅓ cup); ½ teaspoon dried sage (or 1 teaspoon fresh, chopped); 1½ teaspoons baking powder; ¼ cup (½ stick) butter; salt and pepper; 1⅔ cups all-purpose flour; 3 onions, thinly sliced; 2 tablespoons oil; 2 tablespoons milk; 2 pounds boned antelope

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

A cobbler is a dish I am very fond of. It is mostly found in America where it has survived modernization.

Ingredients

2 pounds boned antelope
3½ tablespoons self-rising flour seasoned with salt and pepper (or use all-pur

Europe
Americas
Oceania
United Kingdom
United States
New Zealand
Australia
Scandinavia
Stew

Method

Preheat the oven to 225°F. Cut the meat into 1-inch cubes and dust with seasoned flour. Heat the oil and fry the onions until golden, and then add the soaked peas. Add the meat, brown it and then transfer everything to a 1½-2-quart casserole dish. Season to taste with salt and pepper,