800g Haunch Joint, 4x Loin Medallions, 750g Diced Venison, 500g Venison And Cranberry Sausage Meat (75% Venison Meat, pork meat, Cranberry Sausage Mix (Bread Rusk (Prepared From: Salt, Yeast, Water, WHEAT Flour, Cut Cranberry Pieces, Stabiliser E451(I), Herbs, Sunflower Oil, WHEAT Flour, Spices, Dried Onion, Flavouring, Preservative: Sodium SULPHITE)).
For allergens, including cereals containing gluten, see ingredients in uppercase.
Serving Size (Max):
Furness Fish & Game Limited
Moor Lane, Flookburgh, Grange-Over-Sands, Cumbria, LA11 7LS
Country of Origin:
Alcohol by ABV:
Lifestyle & Dietary
Suitable for Vegans:
NoSuitable for Vegetarians:
Preparation & Use
HAUNCH JOINT: pre heat oven to 180°C, cook in ovenproof tray covered for approximately 60 minutes. Cook thoroughly until the juices run clear. Leave to rest for 20 minutes before serving.
VENISON LOIN MEDALIONS: To grill, preheat the grill to medium, place on a grill pan and cook for 4-5 minutes on each side, turning once. To pan-fry, heat 1 tsp of oil in a non-stick frying pan, place the meat in the pan and cook for 4-5 minutes on each side, turning once. When grilling or pan-frying ensure that the surface of the meat is thoroughly cooked. Do not reheat once cooled.
DICED VENISON: pre heat oven to 170°C, place the diced venison in a 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: VENISON SAUSAGE MEAT: To bake, form the sausage meat into balls, place on a lightly greased baking tray in a preheated oven at 190°C, gas mark 5 for 20-25 minutes.
Ready to Cook:
Raw or Cooked:
YesReady to Eat:
NoFrozen on Collection:
NoSuitable for Freezing: