Diced Red Deer Venison

Enjoy the deliciously deep flavours of Scottish red deer in your stews, pies and casseroles. Diced by hand and ready to cook.

Please note: may contain shot.

COOKING INSTRUCTIONS

Cooking guidelines: allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper. Preheat the oven to 140°C-160°C / fan 120°C-140°C / gas 1-3. Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over. Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks. About one third of the meat weight gives you the weight of vegetables needed. After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer. Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed. Check after 1 hour and at regular intervals thereafter. Basting as you go. Insert a meat fork: it should slide in and out easily. Or simply take a piece out and taste it. Allow a total cooking time between 1« -2 hrs, or until tender.
Cooking appliances vary in performance, these are guidelines only.

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

NUTRITIONAL INFORMATION