Although extra care has been taken to remove all shot, fragments may remain
Typical values
Per 100g
Energy
471kJ
Energy
112kcal
Fat
2.9g
Of which Saturates
1.5g
Carbohydrate
1.1g
Of which Sugars
<0.1g
Protein
20.3g
Salt
0.8g
Preparation and Usage
Ideal for meltingly delicious casseroles or tasty pies topped with pastry or creamy mash.
Hob
From Chilled
Remove all packaging. Pat venison dry and toss in 2 tablespoons flour. Heat 2 tablespoons olive oil in a casserole and quickly brown venison all over. Add your choice of vegetables and stock and bring to the boil, cover then simmer gently for 1 1/2 - 2 hours on the hob until the venison is tender.
Cooking instructions
General
Top up with extra stock or water as necessary.All appliances vary, these are guidelines only.Not suitable for microwave cooking.
Oven cook
From Chilled
Remove all packaging. Pat venison dry and toss in 2 tablespoons flour. Heat 2 tablespoons olive oil in a casserole and quickly brown venison all over. Add your choice of vegetables and stock and bring to the boil, cover then simmer gently for 1 1/2 - 2 hours in the oven 140°C Fan/160°C / 325°C/ Gas Mark 3 until the venison is tender.
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