Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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,