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Venison, Port & Redcurrant Stew


When on Exmoor… This classic dish is cooked long and slow… Deliciously tender local venison is beautifully complimented by our earthy, sweet redcurrant and port sauce. With new potatoes, bacon, thyme, rosemary and carrots its a meal in istelf and you are in for a treat! Serve with crusty bread!

Weight: 450g
Serves: 1

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Heating Instructions

Heating Instructions

Cook from frozen. Remove all labels before cooking. Leave lid closed. OVEN: heat at 180° for 55mins or until piping hot. Stir after first 35mins and close lid again.  MICROWAVE: heat on full power for 4 mins, stir and close lid, heat for further 2 mins stir well and check it’s piping hot.

Allergens & Ingredients

Allergens & Ingredients

Allergens in BOLD: Venison (33%), potatoes, onions, beef stock (salt, potato starch, palm oil, CELERY, sugar, yeast extract, beef powder, herbs, mushrooms), bacon lardons, carrots, wine (5%), port (3%), redcurrant jelly (1%) (glucose-fructose syrup, redcurrant juice, sugar, gelling agent (pectin), citric acid, acidity regulator sodium citrate) oil, garlic, rosemary, thyme, bay, salt, pepper. Contains Pork and Alcohol. Please note that whilst we take extreme care, all of our products are produced in kitchens where nuts, wheat and other allergens may be present.

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