The 750gm pack has been expertly trimmed so there is no prep required and zero wastage.
The convenient vacuum packaging also means it can be refrigerated for up to 30 days.
Fail safe cooking instructions, recipe ideas and serving suggestions are also right there on the pack.
Best cooking methods – Slow-cook, Braise.
Slow-cook example: Venison Tagine – preheat oven to 160˚C. Cut each piece of diced venison into quarters. Toss the venison in 1 Tbsp of olive oil and season to taste.
Heat a fry-pan and cook the venison for 2-3 minutes (until browned). Transfer to a baking dish.
Heat 1 Tbsp of olive oil and sauté 1 finely diced red onion until soft. Add ½ tsp turmeric, ½ tsp cinnamon and 1 tsp cumin. Add ½ cup ground almonds, 1 cup orange juice, ½ cup water, ½ cup pitted prunes and 2 Tbsp honey. Transfer the venison mixture to a baking dish. Cover and braise in the oven for 1 hour.