Venison with Sage and Cheese Cobbler.

Place your venison, cut into chunks, into a ceramic dish with springs of thyme, crushed garlic cloves,  3 or 4 crushed juniper berries, a couple of bay leaves and cover with a glass of good red wine.
Cover with clingfilm and place in the fridge for 24 - 48 hrs.
Bring back up to room temperature (this will stop the meat becoming tough when cooked) and remove the venison, retaining the marinade liquid.
Dry the meat thoroughly and lightly dust with flour and season with salt and pepper.
In an oven proof dish soften some whole or halved shallots some chopped celery and baby carrots.
Colour the venison in a pan and add to the pot.
Deglaze the frying pan with the marinade liquid and add to the meat and shallots.
Braise in a low oven for about  90 mins.
If need be thicken the liquid by adding a little corn flour and reduce.
Sieve self raising flour into a bowl and add a pinch of salt and rub in lumps of unsalted butter.
Add finely chopped sage and finely grated cheese, I used Lincolnshire Poacher - a favorite, but any good hard cheese such as cheddar or comte is good.
Add an eggs and some milk and whisk until fairly sloppy.
Form the dough into cobbles and brush lightly with more milk.
Place on top of the braised venison and bake, uncovered, for 35 minutes until the cobbler is golden.