British venison haunch.This British Venison haunch joint is naturally lean and tender, and can be on the table in less than 30 minutes. Our British Venison comes from grass, grain and forage fed deer, reared by a small group of specialist producers.
Suitable for freezing
Waitrose own label
PER 100g
Energy
556kJ 131kcal
PER 100g
Energy
556kj 131kcal
7% RI
Fat
1.40 g
Low
2% RI
Saturates
0.40 g
Low
2% RI
Sugars
<0.5g
Low
<1% RI
Salt
0.10 g
Low
2% RI
RI = % of your daily reference intake
INGREDIENTS: venison (100%).
0
. Contains 1 Servings
Typical values
PER 100g
PER 100g
Energy
556kJ
556 kJ
Energy
131kcal
131 kcal
Fat
1.4g
1.4 g
Of which Saturates
0.4g
0.4 g
Carbohydrate
<0.5g
<0.5 g
Of which Sugars
<0.5g
<0.5 g
Fibre
0.5g
0.5 g
Protein
29.1g
29.1 g
Salt
0.10g
0.10 g
Iron
3.1mg
3.1 mg
Iron
22% of NRV
Origin Information
from British venison
United Kingdom
Oven cook
From Chilled
Preheat oven. For best results, seal joint for 3-4 minutes in a hot frying pan, turn occasionally to prevent burning. Place the joint in a roasting tin in the centre of the oven. Once cooked, allow to rest for 10 minutes before serving. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker joints, additional cooking time may be required. Remove strings before carving. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Do not reheat once cooled. (Time Rare 20-25 mins; Medium 25-30 mins; Well Done 40-45 mins, Oven: 200°C, Fan: 180°C, Gas: Gas Mark 6)
Recycling
Component
Material
Recyclable
absorbent pad
Mixed Material
film
Plastic - Other
label-glued
Plastic - PP (Polypropylene)
tray
Plastic - Other
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