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

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.