Venison cobbler

Ingredients

• 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®