Wild Scottish venison haunch stuffed with the finest ingredients and wrapped in streaky bacon. Th...
Boneless
Wild Scottish venison haunch stuffed with the finest ingredients and wrapped in streaky bacon. This naturally lean roast is stuffed with our own recipe sausagemeat, smoked bacon, red onion chutney and touch of cranberry for a mouthwatering flavour combination.
| Typical per 100g |
| Energy: 569 kJ/135 kcal |
| Fat: 5.8g, of which Saturates: 2.3g |
| Carbohydrate: 2g, of which Sugars: 1.1g |
| Fibre: 0.1g |
| Protein: 18.5g |
| Salt: 0.45g |
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Venison Haunch 72% , bacon, red onion & cranberry stuffing (20%) (pork sausage meat (pork, water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasoning (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: (sodium SULPHITE), ground spices (white pepper, nutmeg), spice extracts, antioxidant (sodium ascorbate)), smoked bacon (pork, water, salt, preservative (sodium nitrite, potassium nitrate), antioxidant (sodium ascorbate)), red onion chutney (rehydrated red onions (water, red wine vinegar [red wine vinegar, preservative (SULPHUR dioxide)], kibbled onion), red onion, demerara sugar, muscovado sugar, modified tapioca starch, red wine vinegar (red wine vinegar, preservative (SULPHUR dioxide)), salt, black pepper)), dried cranberries, (sugar, cranberries, sunflower oil)), smoked steaky bacon (pork belly, water, salt, antioxidant (sodium ascorbate), preservatives (potassium nitrate, sodium nitrite))
Cooking guidelines from defrosted: remove packaging and pat dry with kitchen paper.
Preheat oven to 240°C / fan 220°C / gas 9.
Leave the joint at room temperature for at least 20 minutes prior to cooking.
Place the joint with the bacon cover facing up into a roasting tray, drizzle with oil & season with salt and pepper.
Place on the middle shelf of the oven and sear for 15 minutes.
Reduce oven temperature to 190°C / fan 170°C / gas 4 and continue cooking for: 38-40 minutes.Once cooked remove from the oven, cover loosely with foil and rest somewhere warm for at least 20 minutes.
You must ensure the stuffing has maintained a core temperature of at least 65°C for a minimum of 10 minutes.
After resting, snip the strings, slice and serve.
Ensure product is piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
