Christmas Hamper 2

The Family Feast for Christmas is here!!, this delectable selection will see a family though Christmas Eve, Christmas Day, Boxing Day and beyond. On Christmas Eve cook up a festival feast starting with a succulent Muntjac Joint, then settle down on Christmas day with a delicious three bird roast and game pigs in blankets. On Boxing Day, lay out a glorious cold spread including  traditional Cheddar, mixed Charcuterie and a great selection of pâté and much much more

When checking out you can only select a delivery date, in December and your basket must only include products in our Christmas collection.

Christmas hamper 2 contains:

• 1 x A superb Turkey three bird roast, stuffed with perfectly seasoned sage and caramelised onion sausage meat stuffing, formed into an attractive plump Turkey joint with Duck and Guinea Fowl. 
• 2 x Game Pigs in Blankets 300g
• 1 x Venison Muntjac Whole Leg 1.5Kg
• 1 x Mixed Charcuterie Platter
• 1 x Wild Venison Pepperoni
• 1 x Sloe and Garlic wild Venison Salami
• 1 x Wild Venison Chorizo
• 1 x Miniature Chutney Selection x4
  
• 1 x Pork and Pheasant Large Pie
• 1 x Huntsman 1lb Pie
• 1 x Greens Twanger Cheddar
• 1 x Tuxford & Tebbut Stilton
• 1 x Greens Double Gloucester
• 1 x Greens Smoked Mature
• 1 x Miss Wenna Cornish Brie
• 1 x Pheasant, Pistachio and port pate
• 1 x Partridge Gin and Pear Pate
• 1 x Pheasant, Calvados and Apple Pate

Cooking instructions

Cooking guidelines for your
Adlington Three Bird Roast
Remove all packaging, weigh and place
the Three Bird Roast in a large roasting tin
and season with salt & pepper.
Leave to settle for at least an hour
at room temperature
Pre-heat oven to 180oC/355oF or gas
mark 5 (160oC for fan assisted ovens)
Calculate cooking time allowing 50 minutes
per kg (e.g. a 2.5kg joint would take approximately
2 hours and 5 minutes & a 4.5kg joint would
take approximately 3 hours and 45 minutes)
Loosely cover with aluminium foil and place in
the middle of the oven
Roast the joint for the calculated time,
basting occasionally with the pan juices
20 minutes before the end, remove the
aluminium foil and continue to cook until
the skin becomes crispy
Ensure that the centre of the roast is
piping hot and that the juices run clear
A minimum core temperature of 75oC is
recommended
Allow the roast to rest for 15 minutes
before carving
Please note that these are guidelines only and
you should refer to your oven manual for
clarification. You must always ensure that the
centre of the joint is piping hot before serving.
If using a pop up timer, insert in to the thickest part
of the joint and cook until the red timer stem pops up.
Please take care to remove any string before serving.+

Cooking Instructions for Mutnjac.

Remove from the fridge 30 minutes before cooking.

Rub with oil, duck or goose fat and sear on all sides – roast at 220 deg c/Gas mark 7 for 20 mins then turn the oven down to 180/gas mark 6 and continue cooking for 15-20 mins per 500g.

Cooking instructions

See individual products for details.

Ingredients

See individual products for details.

.

Rest for 20 minutes before carving.