British Venison Loin (66%), Mulled Wine & Morello Cherry Sauce (23%) ((Game Stock (Venison Bones, Spring Water, Rabbit Bones, Chicken Bones, Onion, Thyme, Carrots, Button Mushrooms, Chicken Fat, Cornflour, Cinnamon, Salt, Clove, Garlic Purée, Dried Juniper Berry, Cracked Black Pepper, Black Peppercorn, Tomato Purée, Bay Leaf, Star Anise) Mulled Red Wine (5%) (Red Wine (Sulphites), Water, Sugar, Acidity Regulator: Citric Acid, Flavouring, Preservative: Potassium Sorbate), Morello Cherry (1%) (Morello Cherry Purée, Sugar)), British Beechwood Smoked Streaky Bacon (11%) (British Pork Belly (88%), Water, Salt, Preservative: Sodium Ascorbate, Sodium Nitrate, Potassium Nitrate).
Orders are despatched using an overnight courier service and delivery dates can be selected at checkout.
All orders are despatched in chilled boxes to keep ambient temperature and will be delivered to your preferred address between 9am-4pm. Do not worry if you are not in, our courier service will leave the order in a safe place (or designated place if requested on the special instructions at checkout).
Nutritional information per 100g as sold:
| Energy |
kJ |
698 |
| Energy |
kcal |
167 |
| Fat |
g |
7.1 |
| Saturates |
g |
2.99 |
| Carbohydrate |
g |
1 |
| Sugars |
g |
0.7 |
| Fibre |
g |
2.8 |
| Protein |
g |
23.3 |
| Salt |
g |
0.57 |
Before cooking remove packaging and lightly oil a the roasting tin, preheat oven at 180’C or Gas Mark 5
Seal the meat on all sides in a hot frying pan with a little butter and olive oil for 5 minutes
Transfer the meat to the roasting tin Cook for 35 minutes. Baste with cooking juices during cooking. Rest for 10-15 minutes before serving.
Whilst the meat is resting, pour the sauce into the pan used to seal the meat, heat for 2 minutes until piping hot.
After cooking: Check food is piping hot throughout, no pink colour remains and juices run clear. Serve the sauce alongside the meat.
All cooking appliances vary. This is a guide only.
To oven cook from chilled
200’C /Fan 180’C / Gas 5
35 min
