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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.
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.
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