Braised Venison Cobble Recipe

Ingredients For Braised Venison Cobble Recipe

• 1 kilogram Venison haunch
• 4 tablespoon Plain flour
• 100 gram Pancetta
• 100 gram Baby onions
• 2 Carrots
• 150 gram Baby parsnips
• 1 Garlic Clove
• 1 teaspoon Tomato puree
• 500 milliliter Porter
• 500 milliliter Red wine
• 1 liter Beef Stock
• 2 Bay leaves
• 1 sprig Thyme
• 100 milliliter Vegetable oil
• Salt
• Pepper
• 225 gram Self raising flour
• 1 teaspoon Baking powder
• 1 pinch Salt
• 50 gram Butter
• 50 gram Mature cheddar
• 100 gram Parmesan
• 3 teaspoon Creamed horseradish
• 150 milliliter Milk
• 12 Baby parsnips
• Oil
• Salt
• Fresh horseradish
• 1 Handful of chopped parsley
• 4 tablespoon Plain flour
• 1 kilogram Venison haunch
• 100 milliliter Vegetable oil
• 100 gram Pancetta
• 100 gram Baby onions
• 2 Carrots
• 150 gram Baby parsnips
• 1 Garlic Clove
• 1 teaspoon Tomato puree
• 500 milliliter Red wine
• 500 milliliter Porter
• 1 liter Beef Stock
• 1 sprig Thyme
• 2 Bay leaves
• 225 gram Self raising flour
• 1 teaspoon Baking powder
• 50 gram Butter
• 50 gram Mature cheddar
• 1 pinch Salt
• 3 teaspoon Creamed horseradish
• 150 milliliter Milk
• Salt
• 12 Baby parsnips
• Oil
• 1 Handful of chopped parsley