• 1kg Macphie Scone Mix
  • 450g water
  • 200g grated mature cheddar
  • Chopped rosemary
  • 1 carrot
  • 75g turnip or swede
  • 1 onion 
  • 2 celery sticks
  • Butter
  • 1 garlic clove
  • 500g boned leg or shoulder of venison
  • 2 tbsp plain flour, salt and pepper
  • 2 tbsp redcurrant jelly 
  • 250ml dry red wine (Rioja is good)
  • 250ml Macphie Demi-Glace
  • 2 thyme sprigs
  • 1 bay leaf
  • Macphie GlenGlaze®


  1. Heat oven to 180°C. Fry the roughly chopped vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the crushed garlic and fry for a further min, then set aside.

  2. Put the large chunks of venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.

  3. Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the Macphie Demi-Glace, then add the thyme, bay leaf, meat and vegetables.  Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.

  4. Use a beater, mix the Macphie Scone Mix, grated cheese and rosemary for 1 min on first speed, scrape down, followed by 30 seconds on second speed.

  5. Roll out dough and cut out shapes as required. Rest for at least 15 mins.

  6. Ladle the venison mix into serving dishes, place your cobblers on top and glaze with Macphie GlenGlaze®.

  7. Bake for 30 mins or until the cobbler is fully cooked and golden brown.