The game box is crammed with wild game from estates in Cumbria, Lancashire and Yorkshire. It includes a brace each of plucked partridge and pheasant, four pheasant breasts which can be fried for a quick and luxurious supper, game mix for making a pie or stew and tasty venison and apricot sausage meat for the perfect stuffing.
DescriptionThe game box is crammed with wild game from estates in Cumbria, Lancashire and Yorkshire. It includes a brace each of plucked partridge and pheasant, four pheasant breasts which can be fried for a quick and luxurious supper, game mix for making a pie or stew and tasty venison and apricot sausage meat for the perfect stuffing.
For allergens, including cereals containing gluten, see ingredients in uppercase.
brace of pheasant, brace of partridge, 2x 400g diced game mix( diced venison 40%, diced pheasant 20%, diced rabbit meat 20%, diced turkey meat 20%), 4 pheasant breasts, 500g of venison, apricot and brandy sausage meat ( venison meat 85%, seasoning ( bread rusk ( salt, yeast, water, WHEAT flour), cut apricot pieces, stabiliser E451(i), herbs, sunflower oil, WHEAT flour, spices, dried onion, flavouring, preservative E221)
Country of Origin
FURNESS FISH & GAME (CHILLED), MOOR LANE, GRANGE-OVER-SANDS, CUMBRIA, LA11 7LS
Packaged in a Protective Environment
PREPARATION & USAGE
OVEN READY PHEASANT: Preheat the oven to 220C, gas mark 7. Place the pheasant in a roasting tin and cook in the centre of the oven for 50 minutes. Baste frequently during cooking. Cook thoroughly until the juices run clear. PHEASANT BREASTS: to pan-fry, heat 15g butter and 1 tbsp. olive oil in a frying pan. Add the fillets and cook over a high heat for 30 seconds on each side, reduce the heat and cook for 5-6 minutes. Cook thoroughly until the juices run clear. PARTRIDGE: Preheat the oven to 220C/fan 200C/gas 7; Rub the skin of the Partridges with half of the butter and season with salt and black pepper. Roast in the Oven for approximately 30 minutes, Cook thoroughly until the juices run clear. GAME CASEROLE MIX: pre heat oven to 170C, place the game mix in an oven proof dish with a lid, add a couple of springs of rosemary. Add sliced onions, carrots, parsnip, and mushroom; add red wine and beef stock covering all the meat and cook in the oven for 3 hours until the meat is tender stirring at intervals. VENISON SAUSAGE MEAT: To bake, form the sausage meat into balls, place on a lightly greased baking tray in a preheated oven at 190C, gas mark 5 for 20-25 minutes.
Raw or Cooked
Suitable for Freezing
Suitable for Microwave
Please contact customer services on 0800 221 8086 for further product specific information including nutrition declaration. Close