Chunks of venison slowly cooked in a red wine sauce with root veg & potatoes.
Cooking instructions: Defrost for 24 hours in fridge, place in preheated oven on 180°C/350°F or gas mark 4 for 30 minutes with the lid on.
To cook from frozen: Place in preheated oven on 170°C/340°F or gas mark 3 with lid on for 55 minutes.
Make sure the food is piping hot in the centre.
Ingredients: Venison, onions, parsnips, swede, carrots, new potatoes, celery, garlic, red wine, honey, marmalade, corn flour, beef stock, thyme, sunflower oil, salt & pepper.
Allergens: Celery, Sulphur Dioxide.