Venison, Salt, Spices (Juniper 0.19%), Dextrose, Antioxidant: sodium ascorbate, Preservative: sodium nitrite. Made with 125g meat per 100g product.
Juniper-Cured Wild Venison Carpaccio
Made with Wild Scottish Venison with a hint of juniper, this moist and delicious ‘carpaccio’ has parallels with the Italian/Swiss Slinzega. All whole-piece weights are approximate.
1 kg whole piece, 250g sliced pack (for catering), 60g sliced pack (for onward retail sale)
British Wild Venison
Full-Bodied Reds, Aperitifs, Craft Ale, Gins
Sliced Packs: Best Before 30 Days, Whole Pieces: Best Before 8 Weeks
- Preparation Info: Ready to Eat
- Can Be Served Hot (ideally served at room temperature)
- Can Be Served Cold
A moist and delicatey fragranced product which is delcious served as part of a seasonal platter with gutsy flavours, berries and nuts, pickled damsons or a creamy remoulade
|Carbohydrate (of which sugars)||1|