Craving something comforting and hearty? At the midpoint of the winter holidays, nothing beats a hearty meal that warms you up. A showstopper of any dinner party, this Mulled Wine-Braised Venison Cobbler is sure to keep you nourished on even the chilliest of nights. The venison simmers gently in a fragrant concoction of spices, elevating its rich flavor with the sweetness of mulled wine. Each bite contrasts beautifully with a crisp, cheesy biscuit topping that coats a tender, savory filling below. The earthy mushrooms, carrots, and onions add depth, while a touch of cranberry sauce brightens the dish – a riot of flavors.
This is not a recipe for hurried weeknights, though you can prepare the biscuit dough beforehand, making assembly a breeze. You can also marinate the venison overnight to save time on the day of cooking. Set this dish at your table, and watch your guests cluster around it, enchanted by the aromas wafting through your kitchen. Enjoy!
To make the Mulled Wine-Braised Venison Cobbler, you will need the following ingredients:
In a mortar or spice grinder, grind 1 star anise, ½ cinnamon stick, ½ teaspoon black peppercorns, 2 cloves, ¼ finely grated nutmeg, and 4 juniper berries until fine. Then stir in the thyme leaves, finely grated zest of ½ an orange, and 1 teaspoon flaky sea salt.
Toss the diced venison with the prepared spice rub in a large bowl. Set aside to marinate for 10 minutes. If you have the time, leave the venison to marinate overnight in the fridge (bring it back to room temperature before cooking).
Add ½ teaspoon olive oil to a large casserole dish over high heat and, once smoking, add the venison and brown all over (work in batches if needed).
Using a slotted spoon, transfer the meat to a plate.
Reduce the heat to medium and add 1 chopped onion, 2 sliced celery stalks, 2 roughly chopped carrots, 4 sliced garlic cloves, and 150 grams halved mushrooms with the remaining ½ teaspoon olive oil and a large pinch of salt. Cook, stirring often, about 12 minutes.
Transfer the venison along with any juices that have accumulated back to the pan. Then add in 2 tablespoons flour and 2 tablespoons cranberry sauce and stir until well coated.
Stir in 400 milliliters red wine, 1 tablespoon sugar, and 200 milliliters beef or chicken stock. Simmer over low heat for 25 to 30 minutes.
In the meantime, heat the oven to 350 °F / 180 °C fan.
In a food processor, combine 450 grams self-rising flour, 1 tablespoon baking powder, 120 grams unsalted butter, and a pinch of salt and pulse until the mixture is sandy.
Add in 2 tablespoons finely chopped rosemary leaves, remaining orange zest and three quarters of Cheddar cheese and pulse until just combined.
Add the milk a little at a time and continue to pulse until the dough comes together in a clump. The dough should be quite wet and soft; you may not need to add all the milk, so keep an eye on the mixture as you add it.
Turn the dough out onto a lightly floured surface and form it into a ball. Place the ball in a bowl, cover, and let it rest in the fridge for 20 minutes.
Tip the dough onto a lightly floured surface and roll it out to about 1 ⅓-inch / 3.5-centimeter thick. Use an 8-centimeter round cookie cutter to cut out the biscuits.
Transfer the venison stew to a shallow, ovenproof dish.
Arrange the biscuits on top, brush them with the beaten egg and sprinkle with the remaining cheese and freshly ground black pepper.
Bake for 30 minutes until the biscuits are golden brown and the filling is bubbling. Remove from the oven and let cool for about 10 minutes before serving.
Serve and enjoy!
This Mulled Wine-Braised Venison Cobbler is a comforting winter dish featuring tender venison simmered in spices and mulled wine, topped with a cheesy biscuit layer. The combination of earthy vegetables and mushrooms and sweet and tangy cranberry sauce creates a delightful flavor that is sure to impress. Did you make this recipe? Share your creations by tagging @cookmerecipes on Instagram with the hashtag #cookmerecipes
Amazing! I made this for my friends last weekend and they were blown away by the flavors. The venison was so tender and the scones were a perfect match. I loved how cozy it made the evening feel. Definitely a recipe I'll repeat!
Delicious! It felt like a warm hug on a cold night.
I made this mulled wine-braised venison cobbler for my friends last winter. It was the perfect warm dish for a cozy night in. Everyone was raving about it! The cheesy scones were just divine and the flavors just made me feel all festive.
Delicious and comforting. My family loved it so much at our holiday dinner! The cheese scones were a great addition. I had been looking for a recipe that would impress, and this was it!
Delicious!
I made this venison cobbler for a holiday gathering and wow, it was a hit. The flavors were on point, and my guests couldn't stop raving. Made the prep easy by marinating the venison overnight. Totally recommend!
Superb! I made this for our family gathering, and everyone was raving about it. The flavors felt like a warm hug on a cold night. My husband couldn't stop talking about the cheesy scones! Highly recommend for a cozy dinner.
I made this dish for my family last holiday season, and it was such a hit! The flavors harmonized so well, and my kids loved the cheesy scones. It felt so wintery and comforting, a must-try!
