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."
Stock : 5
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 100g||per 350g|
|of which Saturates||1.4g||5.0g|
|of which Sugars||3.2g||11g|