Venison Cobbler
Venison Cobbler is ground venison and veggies in a creamy gravy, topped with cornbread.
Equipment
- cast iron skillet
- knife
- measuring tools
- wooden spoon
- 13 x 9 baking dish or two 8 x 8 baking dishes
- aluminum foil
Ingredients
filling
- 1 pound ground venison
- 1 medium onion chopped
- 8 ounces mushrooms diced, about 2 cups
- ½ cup butter
- ½ cup flour
- 2 cups beef broth
- ½ cup milk
- 1 tablespoon Worcester Sauce
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 16 ounce package of frozen mixed vegetables
topping
- 2 8.5 ounce boxes of corn muffin mix
- 2 eggs
- ⅔ cup milk
Instructions
Filling
- Preheat the oven to 375°F.
- In a heated cast iron skillet, brown the ground venison over medium heat. You may wish to add a little oil to the pan depending on how lean the meat is.
- When the meat is about half cooked through, add onion and mushrooms to the meat and continue to cook, stirring periodically to ensure that everything is cooking evenly.
- Add butter to the meat mixture. Stir until melted.
- Slowly add the flour, stirring so that it is absorbed as it is added.
- Once the flour is fully absorbed into the meat mixture, slowly add the broth, about a half cup at a time. Stir until it the mixture is smooth.
- Add the milk. Reduce the heat and simmer until the gravy begins to thicken.
- Add the veggies.
- Transfer the mixture to one 9 x 13 baking dish or divide evenly into two 8 x 8 baking dishes.
Topping
- Prepare the corn muffin mix according to the direction on the box. Spread evenly over the top of the venison-veggie mixture.
- Cover with foil (you may wish to spray it with non-stick spray so it doesn't stick).
- Bake half an hour with the foil on. Remove foil. Back 10-15 minutes longer until the gravy is bubbling and the cornbread topping is golden brown.
Notes
Save a dish and leave the mixture in the cast iron skillet. Top with corn bread and bake in the skillet.