Main Course

£18.50

NOT AVAILABLE ON SUNDAYS!!

17 in stock

Category:

Description

Slowed cooked haunch of venison, braised red cabbage, fine beans, dauphinoise potatoes and  coffee jus

Allergens;

Venison: Sulphites

Red Cabbage:  Sulphite

Fine beans: No Allergies

Onion Jus – celery, sulphites        Contains:  pork gelatine

Dauphinoise: Dairy

Method of Preparation

Keep the Venison in the original bag & place in a saucepan of simmering water for 12 – 15 minutes. Carefully decant the meat from the bag.

For the Fine Beans: place them in a pot of  simmering water for 6-8 minutes until hot.

Red cabbage, heat in a microwave for 1 minutes at 600w until hot.

For the dauphinoise:  remove lid & heat in the oven at 180C fan, std oven 200C, gas mark 6 for 15-17 minutes.

For the Jus heat in a small pan until hot.