Slow braised haunch of scottish venison, glazed  root vegetables in a rich port & redcurrant gravy with dauphinoise potatoes.

(Contains - sulphates, trace of nuts)

All food is prepared in kitchens where nuts, peanuts, mustard, soya, celery, fish, sulphates & gluten are also used.

Place venison casserole and root vegetables in an oven proof dish, cover in tinfoiler place in oven at 180c for 25 -30mins. Potatos as above.