British venison saddle with a sloe gin and blackberry glaze sachet.
All Food to Order products ordered for Christmas are guaranteed life until Boxing Day, and 1 January for New Year's.
The delicate flavour of this British Venison Saddle is paired with a rich venison and redcurrant finishing jus, delivering a touch of sweetness. Try serving with WR Red Cabbage with Apple, Red Wine & Cranberries.
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.. Contains alcohol
. Contains 4 Servings
Typical values
PER 100g
Energy
564kJ
564kJ
Energy
133kcal
133kcal
Fat
1.9g
1.9g
of which saturates
0.5g
0.5g
Carbohydrate
4.8g
4.8g
of which sugars
4.2g
4.2g
Fibre
<0.5g
<0.5g
Protein
24.1g
24.1g
Salt
0.16g
0.16g
Origin Information
from British venison
United Kingdom
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 mins Medium 20-25 mins Well Done 35+ mins, Oven: 180ºC, Fan: 160ºC, Gas: Gas Mark 4)
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.
Recycling
Component
Material
Recyclable
absorbent pad
Mixed Material
label-glued
Paper & card
string
Mixed Material
sachet
Plastic - Other
box
Card
bag
Plastic - Other
Disclaimer
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