Venison Casserole
Tender venison cooked with bacon and winter vegetables in a rich red wine and redcurrant sauce.
Gluten free
275g - serves one
Ingredients: Venison, Mushrooms, Smoked Bacon (pork, water, salt, preservatives (sodium/potassium nitrate), antioxidant (sodium ascorbate)), Red Wine, Swede, Parsnip, Carrot, Celeriac, Onion, Water, Olive Oil, Cornflour, Redcurrant Jelly (Glucose-Fructose Syrup, Redcurrant Juice from Concentrate, Sugar, Pectin, Citric Acid, Colour (Anthocyanins, Cochineal)), Celery, Garlic, Thyme, Bay, Salt. ALLERGENS IN BOLD
Typical Values | Per 100g | Per Portion |
Energy kCal | 111 | 305.25 |
Energy kJ | 466 | 1281.50 |
Fat | 4.8g | 13.50g |
of which saturates | 1.2g | 3.3g |
Carbohydrates | 4.3g | 11.825g |
of which sugars | 0.0g | 0.0g |
Protein | 10.7g | 29.425g |
Salt | 0.40g | 1.1g |
Cooking Instructions:
To oven bake - Remove sleeve & film. Preheat oven to 180 (gas mark 5), place on a baking tray and cook for 40 minutes (25 minutes if first defrosted). Remove carefully, stir well and ensure food is piping hot.
Microwave - Remove sleeve, pierce film, cook on full power for for 4 - 5 mins or until piping hot, stirring once.
Please check power output of your microwave as this may affect cooking times.