Sage Cobbler

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

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

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,