Scottish Venison & Wild Mushroom Menu Box

The rich flavours of the countryside

Availability: In stock

£38.25
CODE: D2845
 
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Imagine… a deep, earthy venison casserole, gently simmered with complementary wild chanterelles, and served up with buttery mash and a sharp and sweet, ruby red braised cabbage. Oh, and pudding, too!
  • Genuinely wild Scottish venison
  • Fully trimmed, hand picked wild ceps
  • Zingy, creamy blackcurrant cheesecake
Box Contains:

    • 2 packs Diced Red Deer Venison
      (400g per pack)
    • 1 pack Chanterelles
      (100g)
    • 2 packs Buttery Mashed Potato
      (230g per pack )
    • 1 pack Braised Red Cabbage
      (200g)
    • 2 Blackcurrant Cheesecakes
      (180g each )

  • Diced Red Deer Venison on marble
  • Chanterelle mushrooms in frying pan
  • Buttery mashed potato in black dish
  • Blackcurrant cheesecake on white plate
  • Braised red cabbage in white dish
Frozen at the peak of perfection
Storage Conditions: Supplied frozen: - Store at <-18ºC
Recommended Shelf Life for opened pack : Store between 0 - 5ºC - Use within 24 hours
May contain nuts, peanuts and sesame seeds

For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Diced Red Deer, Venison

Nutritional Information:(Typical per 100g)
Energy: 442 kJ / 104 kcal, Fat: 1g, of which Saturates: 0g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 23.4g, Salt: 0.1g

Chanterelles

Nutritional Information:(Typical per 100g)
Energy: 159 kJ / 38 kcal, Fat: 0.5g, of which Saturates: 0g, Carbohydrates: 6.9g, of which Sugars: 1.2g, Fibre: 3.8g, Protein: 1.5g, Salt: 0g

Buttery Mashed Potato

May contain nuts, peanuts and sesame seeds

Ingredients:
Potato (94%), Butter (MILK), Salt, Nutmeg

Nutritional Values: (Typical per 100g)
Energy: 720 kJ / 173 kcal, Fat: 12.5g, of which Saturates: 8g, Carbohydrates: 14.4g, of which Sugars: 0.7g, Fibre: 0g, Protein: 1.6g, Salt: 0.8g
Braised Red Cabbage

Ingredients:
Red Cabbage (49%), Water, Demerara Sugar, Bramley Apples, Onions, Redcurrant Jelly, [Glucose Syrup, Redcurrant Juice Concentrate, Gelling Agent (Pectin), Acidity Regulators (Citric acid, Sodium citrates), Elderberry Extract], Rapeseed Oil, Balsamic Vinegar, Salt, Garlic Puree, Ground Cinnamon, Ground Cloves, Ground Nutmeg, Ground Black Pepper.

Nutritional Information:(Typical per 100g)
Energy: 360 kJ / 85 kcal, Fat: 1.4g, of which Saturates: 0.1g, Carbohydrates: 16.6g, of which Sugars: 15.1g, Fibre: 1.5g, Protein: 0.8g, Salt: 0.7g

Blackcurrant, Cheesecake

Ingredients:
Full Fat Soft Cheese 44.2% (MILK), Sugar, Blackcurrants 8.8%, Cream (MILK), Biscuit Crumb (Plain & Wholemeal WHEAT Flour (Fortified with Ascorbic Acid, Calcium, Iron, Thiamin & Niacin), Sugar, Vegetable Oil (RSPO Certified Palm & Rapeseed), EGG, Baking Powder)), EGG, MILK, Water, Cornflour, Vegetable Fat (RSPO Certified Palm & Rapeseed), Butter (MILK), Modified Starch from Waxy Maize, Guar Gum, Citric Acid.

Nutritional Information:(Typical per 100g)
Energy: 1207 kJ / 288 kcal, Fat: 18.5g, of which Saturates: 10.9g, Carbohydrates: 27.3g, of which Sugars: 20.2g, Fibre: 0.2g, Protein: 1.5g, Salt: 0.4g
COOKING GUIDELINES:

Diced Red Deer, Venison
1. Prepare The Meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper. Preheat the oven to 140°C-160°C / Fan 120°C-140°C / Gas 1-3.

2. Sear For Flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over. Season well then take out the meat and sauté a mixture of diced onion, carrot, celery and leeks. About one third of the meat weight gives you the weight of vegetables needed.

3. Add The Liquid
After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. The Cooking Process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

5. Test The Meat
Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter. Basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it.

Allow a total cooking time between 1½ -2 hrs, or until tender.

Chanterelles
Sauté in butter, add a splash of white wine near the end of cooking to release their full flavour.

Please Note: Chantrelles can have a slight bitter edge to their flavour - this is a natural feature of this mushroom. We suggest cooking them with another naturally sweet ingredient to balance this subtle hint of bitterness.

Buttery Mashed Potato
Microwave: Based on 800 Watt. Pierce the film lid and cook for:

From Frozen: 4-5 minutes
From Defrosted: 3-4 minutes until piping hot, stir before serving.

Oven: Pierce film lid and place product tray onto a baking tray. Cook in a preheated oven at 200°C / Fan 190°C / Gas 5 for:

From Frozen: 25-30 minutes
From Defrosted: 15-20 minutes until piping hot, stir before serving.


Braised Red Cabbage
For best results cook from frozen in the oven.

Oven: Remove film and place tray onto a baking tray. Cook in preheated oven at 210°C / Fan 200°C / Gas 7 until piping hot for:

From Frozen: 30-35 minutes
From Defrosted: 22-25 minutes

Stir before serving.

Microwave:Based on 800 watt. Pierce film and cook until piping hot:

From Frozen: 4 - 5 minutes
From Defrosted: 3 - 4 minutes

Stir before serving.

Blackcurrant, Cheesecake
Defrost each dessert in its packaging in the fridge for 12 to 14 hours or 2 hours at room temperature on the kitchen counter. Remove film and, supporting the base of the Cheesecake, carefully place, still inits ring, onto a cold plate.

Loosen by sliding a knife or small spatula inside the ring around the Cheesecake. Carefully open and remove the ring. Ensure the product is defrosted throughout before serving.

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