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.
Heat the stew in the vacuum pack for 15 minutes at 85 °C.
Heat the stew in the vacuum pack for 15 minutes at 90 °C.
Heat the stew for 10-15 minutes over medium heat.