Waitrose No1 Venison Haunch Roasting Jnt600g

Storage and Usage

Keep refrigerated below 5°C. Keep covered. Store at the bottom of the refrigerator. Do not exceed the use by date. For use by date see side of pack. Freeze as soon after purchase as possible and within the use by date. Use within one month. Defrost fully before use: do not refreeze once defrosted.

Preparation: Remove all packaging (including absorbent pad, if present) and allow to breathe for 10 minutes. Put sachet aside. Wash hands after handling raw meat. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only. Oven Cook Gas 4, 180°C, Fan 160°C Rare 20-25 mins Medium 30-35 mins Well done 45+ mins Preheat oven. Preheat 1 tbsp of oil in a pan over a high heat. Add the joint and sear on all sides for 3-4 minutes. Transfer the joint in a greaseproof paper-lined roasting tray, place in the centre of the oven and cook for the time stated. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker joints, additional cooking time may be required. Once cooked, allow to rest for 10 minutes before serving. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Remove strings before carving. Empty contents of sachet into a saucepan and heat for 3-4 minutes, stirring occasionally until piping hot, pour over the venison joint slices. Do not reheat once cooled.

Keep Refrigerated

Suitable for Home Freezing