Made with wild red deer from sustainable game estates located in the remote hills and glens of the Scottish Highlands.This haunch is paired with a sloe gin and fruit stuffing and wrapped in dry-cured chestnut smoked bacon.
Exclusive to Christmas Food to order
Product legal description
Wild Scottish venison haunch with a British pork, sloe gin and fruit stuffing, topped with dry cured chestnut smoked streaky bacon lattice.
Ingredients and Nutritional Information
Preparation and Safety
Oven cook from chilled. Before cooking: Remove sleeve and film lid from tray. Cover tray with foil and place on a baking tray on the middle shelf of the oven.
During cooking: Cook for 50 minutes. Remove foil and spoon juices from the bottom of the tray over joint to baste. Return to the oven and cook for a further 25 minutes for rare or a further 35 minutes for medium.
After cooking: Remove the joint from the oven. Leave to rest for 10 minutes covered in foil before carving. Check food is piping hot. All cooking appliances vary. This is a guide only.
Time: 75 mins for Rare and 85 minutes for Medium
Temp: 200 conventional/180 Fan/Gas mark 6
Keep raw meat separate from cooked
foods.Use separate kitchen utensils and
surfaces for raw meat and cooked foods or
wash them thoroughly between use. Wash
hands after handling raw meat. This product should be cooked throughout until it is
piping hot throughout.
May contain shot.
For use by date: see front of pack. Keep refrigerated. Once opened, use with 24 hours and do not exceed the use by date.
Not suitable for home freezing.
Country of origin
Packed in the UK for Sainsburys Supermarkets Ltd, London EC1N 2HT using Venison from Scotland (UK) and pork from the UK.
We are happy to replace this item if it is not satisfactory.
Sainsbury‘s Supermarkets Ltd. 33 Holborn, London EC1N 2HT