Venison Ragu with Mushroom & Bacon, Organic, Daylesford (550g) | Abel & Cole

Venison Ragu with Mushroom & Bacon, Organic, Daylesford (550g)

2 for £14 Daylesford Real Meals
£8.00
(£1.45 per 100g)
Organic
-
1
+
A hearty, warming, slow-cooked ragu that partners lean venison, from Daylesford’s very own Wootton Estate, with earthy sautéed mushrooms and bacon. A lovely creamy tomato sauce ties it all together, topped off with a drop of red wine and some fragrant thyme. Smother over a jacket potato or onto a mound of pappardelle. As with every Daylesford organic meal, this is made on their farm by hand.
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Ingredients

Water, minced venison* (22%), mushrooms* (9%), onion*, double cream* (5%) (milk), tomato puree* (5%), diced bacon* (3.8%) ( Smoked Pork*, Salt, Sugar*, Preservative (Sodium Nitrite)), red wine (sulphites), garlic*, parsley*, sweet miso (Rice*, water*, soya beans*, sea salt), rice flour*, vegetable bouillon (Rice flour*, Sea salt, Maltodextrin*, Vegetables (onion*, carrot*, parsnip*, pumpkin*), Yeast extract, Sunflower oil*, Turmeric*, Mushrooms (white mushroom*, shiitake*), Parsley*, Concentrated vegetable juice (onion*, carrot*), Lovage*, Garlic*, Fennel seed*), lemon juice*, sunflower oil*, red wine vinegar*, sea salt, sugar*, ground smoked paprika*, thyme*, black pepper*.

For allergens, including cereals containing gluten, see ingredients in bold.
May contain traces of gluten, celery and mustard.

*= produced to organic standards

Nutrition

Nutritional Information per 100g/ml
Energy (kJ): 325
Energy (kcal): 78
Protein (g): 6.4
Carbohydrate (g): 2.8
of which sugars (g): 1.6
Fat (g): 4.4
of which saturates (g): 2.2
Salt (g): 0.6

Storage & prep

Keep refrigerated 0-5C, once opened use within 24 hours. Suitable for freezing on day of purchase: use within one month. Defrost fully before use. Heat for ten minutes in a saucepan over a medium heat, stirring occasionally – don’t let it boil.

Packaging

Food contact material: Polyamide and polyethylene (Not Currently Recyclable or Compostable)
Contains BPA: No

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