No.1 British Venison Saddle with a Fruity, Sloe Gin and Blackberry glazeTypical weight 0.48kg

Cooking Instructions (General)

Remove all packaging (including absorbent pad, if present) and allow to breathe for 10 minutes. Put sachet aside. Use separate kitchen utensils and surfaces for raw meat and cooked, or wash between uses. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully. All cooking appliances vary. This is a guide only.

Oven cook (From Chilled)

Preheat oven. Preheat 1 tbsp of oil in a pan over a high heat. Add the joint and sear on all sides for 2-3 minutes. Place 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. While joint is resting, empty contents of sachet into a saucepan and heat for 1-2 minutes, stirring occasionally until piping hot. Do not reheat once cooled. (Time Rare: 15-20 minutes Medium: 20-25 minutes Well Done: 35+ minutes, Oven: 180ºC, Fan: 160ºC, Gas: Gas Mark 4)