Slow cooked venison and vegetables in a rich red wine gravy and topped with a rosemary mash.
Sizes:
365gm | Small - Serves 1
740gm | Medium - Serves 2
1480gm | Square - Serves 4
Dietaries: Gluten Free, Nut Free
Ingredients:
Venison, onion, garlic, carrot, leek, celery, bay leaf, gluten free flour, tomatoes, red wine, salt, beef stock, pepper, rosemary, peas, mushrooms.
Topping: potato, grated cheese, parsley, salt & pepper
Heating Instructions:
For best results, defrost overnight in the fridge. Remove lid and bake in a hot oven on 180C for 30-35 mins (Serves 1 or 2) or 45-60 mins (Serves 4).
Cook till hot and golden brown.
If cooking from frozen, add additional 10-15 mins cooking time to those detailed above, (Serves 1 or 2) or 20 mins (Serves 4). To avoid dishes over-browning on the top, cover with foil for the last 10 mins.)
Do not microwave in the tinfoil container.
