Highland Venison Bourguignon
Aromatic pieces of Highland Venison slow cooked with button mushrooms in a Cookhouse rich red wine sauce
This handmade Highland Venison Bourguignon is bursting with the best locally sourced produce we can lay our hands on. Serving suggestion: We think it tastes great with a dollop of mash potato to soak up the rich gravy.
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Red Wine contains: Tempranillo, (99.95%), Salt (0.05%), Preservative E220, Potassium Sorbate, contains Sulphites. (Sulphur dioxide).
Beef Stock contains: Water, Beef Stock, Flavourings, Yeast Extracts, Glucose Syrup, Salt, Sugar, Maltodextrin.
Chinese Five Spice contains: Fennel, Cinnamon, Star Anise, Cloves, Black Pepper.
For allergens see ingredients in bold.
|of which Sugars||3.6g||11.1g|
|of which Saturates||0.1g||0.3g|
Microwave - 800 W
From Chilled: - Lift corner of lid or pierce - Cook 2 minutes on full power - Remove and shoogle or stir - Cook 1 minute on full power - Let stand 1 minute.
From Frozen: - Lift corner of lid or pierce - Cook on defrost 10 minutes - Remove and shoogle or stir - Cook 2 minutes on full power - Let stand 1 minute.
Oven - 190°C/Fan 180°C/Gas 5
From Chilled: - Preheat oven - Leave lid on - Place on tray - Cook 20-25 minutes.
From Frozen: - Preheat oven - Leave lid on - Place on tray - Cook 35-40 minutes.
Defrosting: To cook from chilled, defrost thoroughly in refrigerator and enjoy within 48 hours. Do not refreeze once defrosted.