Pegoty Hedge is an organic beef and lamb farm in the shadow of the Malvern Hills and Bredon Hill close to the River Severn. This idyllic corner of Worcestershire with its fertile land and lush green pastures produces some of the finest livestock in the country. Young Oliver is the third generation of Surmans to farm on this gorgeous plot. He's teamed up with a local gastropub chef to create the most outstanding, organic dishes for you to heat up at home. The meals are all organic and carefully made on their farm with their own Aberdeen Angus beef and lamb together with local fresh vegetables. They do not use any artificial colourings, preservatives or other 'nasties' so they really are ready meals without the guilt!
Just for Christmas, the Surman family have whipped up this fabulous wintry stew of wild venison in a rich port gravy. It has a hearty serving of English roots tucked inside it as well: carrots, celeriac and swede mingle with the sweet chestnuts. All it needs is a mound of buttery mash. Heavenly!
Serves 1
Wild venison* (27.5%), beef stock (19.7%), beef demi glace (11.55%), carrots (6.9%), celeriac (6.9%), swede (6.9%), onion (6.9%), red wine (5.7%), chestnuts (2.35%), redcurrant jelly (1.85%), plain flour (1.85%), port (1.5%), thyme (0.23%), salt* (0.12%), pepper (0.05%)
Dietary information: May contain traces of Gluten, Milk, Celery, Mustard, Nuts
Keep refigerated. Suitable for home freezing.
To cook remove outer sleeve, pierce film, place on baking tray. If cooking from fresh, cook in pre heated oven (180°C, Gas mark 4) for 30 minutes or in a microwave according to manufacturers instructions. If cooking from frozen, cook in pre heated oven (180°C, Gas mark 4) for 45 minutes or in a microwave according to manufacturers instructions. Whichever cooking method you use, always ensure the meal is piping hot throughout.