Chestnuts, Cranberry and Port

Course-cut, country-style terrine made with prime Norfolk venison and pulled, braised ham hock.

We source our wild venison from the finest game dealers in Norfolk and pair it with succulent ham hock which has been cured and slowly smoked over smouldering beech wood. This is bound together with a farce made from local pork, smoked bacon, chestnuts, cranberries, garlic and fresh thyme. The mix is finished with Late Bottled Vintage Port and gently baked in traditional cast iron terrines, chilled and sliced.

To highlight the flavours, the Chef recommends serving at room temperature with some charred sourdough, a fruity chutney and crunchy pickles.

INGREDIENTS

Smoked Ham Hock, Venison Loin (17%) , Diced pork (13%) , Streaky Bacon, Chestnuts(7%), Dried Cranberries (4%), Egg, Garlic, Salt, Thyme, Black Pepper, Bay Leaves, Pork Fat, Water, Port (Sulphites).

Allergen advice. For allergens, see ingredients in bold.

Gluten Free

Made in an environment that handles celery, crustaceans, fish, milk, mustard, peanuts, soya, cereals, eggs, molluscs, nuts, sesame seeds, and sulphites

SERVING INSTRUCTIONS

Remove from the freezer and remove packaging. Allow to defrost  in a fridge for 10-12 hours, until completely thawed.

Please keep refrigerated and use within 48 hours of defrosting. Treat these steps as guidelines, as all appliances vary.