Collect from 21st Dec
21st Dec - 24th Dec (order by 15th Dec)
29th Dec - 31st Dec (order by 21st Dec)
P/Code
790191
Item No
079

The Venison Box from Furness

Out of stock
£45.00
£1.96 per 100g
 
2.3kg
Serves
8

Ideal for a variety of meals over the Christmas period. Containing a haunch joint for roasting, four loin medallions for a fuss-free family supper, diced venison for a hearty stew and venison & cranberry sausage meat which is great for meatballs.

This product is available for pre-order only.

Ready to Cook
Suitable for Freezing
Ingredients
Ingredients: 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)).
Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Details
Pack Size: 2.3kg
Serving Size (Max): 8
Manufacturer: Furness Fish & Game Limited
Manufacturer Address: Moor Lane, Flookburgh, Grange-Over-Sands, Cumbria, LA11 7LS
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Lifestyle & Dietary
Suitable for Vegans: No
Suitable for Vegetarians: No
Free From: No
Gluten Free: No
Nut Free: No
Organic: No
Preparation & Use
Cooking Instructions: 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.
Raw or Cooked: Raw
Storage Conditions: Keep Refrigerated
Ready to Cook: Yes
Ready to Eat: No
Frozen on Collection: No
Microwavable: No
Previously Frozen: No
Suitable for Freezing: Yes

Disclaimer: Please note we take every care to make sure the product information displayed on our website is correct, however product recipes are regularly changed. This may effect nutrition and allergen information. You should always carefully check product labels and packaging and not rely solely on the information presented here. We cannot guarantee that any products have been manufactured in a nut-free environment.

If you require further product information including allergens and nutrition declarations, please contact our Customer Services team on 0800 221 8086.
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