- Remove all packaging, heat the oven to 160c/gas mark 3.
- Coat the venison in seasoned flour, heat butter and olive oil in a frying pan and brown the venison in batches, turning regularly.
- Place the browned venison in an ovenproof dish and add stock (vegetables/herbs to recipe). Cook for 1.5
hours or until tender.
These are guidelines only. Ensure product is piping hot, cooked throughout before serving
For allergens, including cereals containing gluten, see ingredients in CAPITALS & BOLD
Although every care has been taken to remove bones, some small pieces may remain.
May contain lead or steel shot
Nutritional Value Typical Values per 100g: Energy kCal 104, Energy kJ 442, Protein 23.4g, Carbohydrates 0g, Sugar 0g, Salt 0g, Fat 1g
Keep frozen at or below -18oC. Defrost 24hrs before required use in a refrigerator. Once defrosted
keep refrigerated at or below 4oC and use within 3 days. Do not refreeze.