Highland Game Diced Venison

Scotland

Highland Game

Highland Retail,
Baird Avenue,
Dundee,
DD2 3TN.
www.highlandgame.com

Venison and Chorizo Casserole (Serves 3)
Pat 300g diced venison dry with kitchen paper and toss with 2 tablespoons flour.
Heat 2 tablespoons olive oil in a casserole and quickly brown the venison all over.
Add 75g roughly diced chorizo sausage, 1 chopped onion and 1 crushed garlic clove, and cook for a few minutes until the onion and garlic is golden. Stir in 2 teaspoons Pimentón (Spanish smoked paprika), cook for 1 minute then stir in 250ml venison or beef stock and 250ml red wine, add a bay leaf and stir well.
Season with salt and pepper. Bring to the boil, cover then simmer gently for 1 hour then add 200g peeled and chopped butternut squash. Cover and simmer for a further 30 minutes or until the venison and squash are tender. Alternatively simmer in the oven at 140°C Fan/160°C/325°F/Gas Mark 3. Top up with extra stock or water as necessary. Serve with buttered boiled potatoes or mash and a green vegetable.

Venison and Chorizo Pies (Serves 3)
Make the casserole mix as above. Divide the cooked and cooled mixture between 3 individual pie dishes. Roll out 300g puff pastry thinly enough to cut out 3 pastry circles to generously cover the top of the pie dishes. Moisten the edges of the dishes with water and top each with a pastry disk, pressing the edges onto the dish to seal. Brush with beaten egg and make a hole in the centre. Bake in the oven at 180°C Fan/200°C /400°F/Gas 6 for about 20 minutes or until the pastry is risen and golden brown.

Cooking Instructions - General. Remove all packaging.
Top up with extra stock or water as necessary.
All appliances vary, these are guidelines only. Not suitable for microwave cooking.; Hob - From Chilled. Pat venison dry and toss in 2 tablespoons flour. Heat 2 tablespoons of olive oil in a casserole and quickly brown venison all over. Add your choice of vegetables and stock and bring to the boil, cover then simmer gently for 1 1/2 - 2 hours on the hob or in the oven 140°C Fan / 160°C / 325°C / Gas Mark 3 until the venison is tender.; Oven cook - From Chilled. Pat venison dry and toss in 2 tablespoons flour. Heat 2 tablespoons of olive oil in a casserole and quickly brown venison all over. Add your choice of vegetables and stock and bring to the boil, cover then simmer gently for 1 1/2 - 2 hours on the hob or in the oven 140°C Fan / 160°C / 325°C / Gas Mark 3 until the venison is tender.

Rich, lean and tender, ideal for casseroles and pies, Low fat, High protein, Cooking time 90 - 120 mins

Sleeve

Working with:
Forestry and Land Scotland

Highland Retail,
Baird Avenue,
Dundee,
DD2 3TN.

Keep refrigerated. Once opened, keep refrigerated and use within 2 days. Do not exceed the use by date.
If freezing, freeze on day of purchase and refer to appliance manufacturer's advice for storage time. Defrost thoroughly in fridge and use within 24 hours. Once thawed do not re-freeze.

Full Product Name:
Diced Venison

Storage:
Keep refrigerated. Once opened, keep refrigerated and use within 2 days. Do not exceed the use by date.
If freezing, freeze on day of purchase and refer to appliance manufacturer's advice for storage time. Defrost thoroughly in fridge and use within 24 hours. Once thawed do not re-freeze.

Safety Warning:
SAFETY: Although extra care has been taken to remove all bullet metal, fragments may remain. Store raw meat covered at the bottom of the fridge. Use separate kitchen utensils and surfaces for raw and cooked foods or wash them thoroughly in between use. Wash hands after handling raw meat. Unwrap and dispose of packaging carefully.

Usage:
2-4 Servings

Origin:
Produced in Scotland using venison from UK and New Zealand, see front of pack for declaration

Ideal for meltingly delicious casseroles or tasty pies topped with pastry or creamy mash