Venison, thyme and red wine


Venison cooked in red wine with smoked bacon, celeriac, wild mushrooms and aromatic juniper.

Serve with creamy polenta or parsnip puree. 

Bella says: "I’ve cooked this for many happy private clients, it makes for a fantastically easy yet show stopping dinner party dish to enjoy with some friends. The lean venison is simmered slowly until really tender and some redcurrant jelly stirred in at the end for an ultra glossy finish."

Serves 2

Box Full

Cooking instructions

Defrost thoroughly. Remove outer packaging including film.  Place wooden container in an oven preheated to 180°C and cook for 40 mins.  Allow to stand for 2 minutes.  Check food is piping hot throughout before serving.  Appliances and cooking times will vary. 

Net weight:  700g

Keep frozen at -18°C and consume within 48 hours of defrosting.

Best before:  see label on end of box

Ingredients (allergens shown in bold)

Venison (35%), Onions, Mushrooms, Red Wine, Celeriac (Celery), Lardons, Celery, Sunflower Oil, Olive Oil, Flour (Wheat), Garlic, Redcurrant Jelly, Beef Stock (Celery), Salt, Black Pepper, Thyme, Juniper, Bay Leaf


per 100gper 350g
of which Saturates1.4g5.0g
of which Sugars3.2g11g

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