A combination of delicious Scottish venison and a mix of wild boar from the USA and the Netherlands. We’ve slow-cooked the meat with bay leaf, silverskin onions, bacon and mushrooms and thickened it with gingerbread. A real taste sensation.
Au-Bain-Marie
Heat the stew in the vacuum pack for 15 minutes at 85 °C.
Steamer
Heat the stew in the vacuum pack for 15 minutes at 90 °C.
Pan
Heat the stew for 10-15 minutes over medium heat.
20% wild boar, 19% venison, water, mushrooms, bacon (pork, water, salt, aroma, glucose syrup, spice extract, palm wax, hydrolysed protein (rapeseed, maize), smoke aroma, smoke), cocktail onion, veal jus (beef, water, carrot, leek, onion, modified starch, sugar cane juice, apple juice, lemon juice, pectin, red wine, tomato, salt, aroma, sugar, hydrolysed protein (rapeseed), burnt sugar, yeast extract, rapeseed oil, herbs and spices (including bay leaf), maltodextrin, natural aroma), onion, ginger cake (rye flour, glucose-fructose syrup, invert sugar syrup, malted rye flour, starch, herbs and spices), modified starch, olive oil.
Nutritional values per 100g:
| Energy kJ | 528 |
| Energy kcal | 125 |
| Fat | 5,7 g |
| – of which saturates | 2,2 g |
| Carbohydrate | 6,1 g |
| – of which sugar | 2,5 g |
| Fibre | 0,5 g |
| Protein | 11,2 g |
| Salt | 0,6 g |
Frozen | store at -18° C. Defrost before cooking. Do not refreeze once thawed.
Shelf life after defrosting: 5 days.
Chilled | store at max 7° C.
Shelf life: 42 days.
