**Wild Game Mincemeat Cobbler with Cornmeal Crust** You rarely think of pie when you're cleaning your deer. But here is dessert for the seriously devoted carnivore.

Ground or very finely chopped game gets stewed with apples, raisins, dried cherries, spices,

and a few splashes of dark rum, then baked under a sweet and golden cornmeal crust.

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Ingredients

Filling:

1. 2 cups apple cider or juice
2. 1 cup dark seedless raisins
3. 1/2 cup dried cherries or currants
4. 11/2 cups chopped, peeled apples
5. 1 teaspoon ground cinnamon
6. 1 teaspoon ground cloves
7. 1 teaspoon ground ginger
8. 1/2 teaspoon salt
9. 1/2 teaspoon ground nutmeg
10. 1/4 teaspoon ground allspice
11. 1/4 pound ground or finely chopped venison or other wild game
12. 3 tablespoons dark rum or brandy (optional)

Crust:

1. 1 cup all-purpose flour
2. 1/3 cup cornmeal
3. 3 tablespoons sugar
4. 11/2 teaspoons baking powder
5. 1/2 teaspoon salt
6. 5 tablespoons cold unsalted butter, chopped
7. 2/3 cup heavy cream, plus 2 tablespoons

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Directions:

• In a heavy saucepan, combine the cider, raisins, and cherries.

• Bring to a boil over high heat, then reduce the heat to low and simmer, covered,

  for about 30 minutes.

• Add the apples, spices, and game.

• Simmer for 2 hours more, adding more cider or water if the mixture sticks.

• Set aside to cool.

• In a large mixing bowl, whisk together the flour, cornmeal, 2 tablespoons of sugar,

  baking powder, and salt.

• Work in the butter with your fingers until the mixture resembles coarse crumbs.

• With a spatula or wooden spoon, mix in 2/3 cup of the cream until the dough

  comes together just enough to be rolled into a ball.

• Knead it gently two or three times, then dust it with a bit of flour and place it on a

  floured surface.

• Roll it or pat it so that it approximates the shape of the pan you'll be cooking the

  cobbler in (e.g. a glass pie pan or square baking pan).

• Preheat the oven to 350 degrees.

• Spoon the mincemeat mixture into the cobbler pan and, if using, splash with the rum.

• You can cut the dough into pieces of any size or shape for the crust, cobbling them

  together, or place the dough whole atop the mincemeat (if the latter, poke a few holes

  in it with a fork to vent steam).

• Lightly brush the top of the dough with the remaining 2 tablespoons of cream, and

  sprinkle on the remaining

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This Recipe Courtesy Of Field And Stream

bon appetit