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An Italian classic dish with British Venison in a rich tomato sauce spread over lasagne sheets,topped up with creamy bechamel sauce and grated cheddar cheese.
Cooking instructions : Remove from sleeve and pierce film several times. Place on a baking tray in the middle of a preheated oven at 180°C / 350°F / Gas Mark 4 for 35 – 45 minutes.
For conventional oven adjust temperature accordingly.
Ingredients : Venison Lasagne Filling (63%) (Venison Mince (33%), Water, Carrots, Onions, CELERY, Tomato Puree, Pancetta, Beef Bouillon , Chopped Tomatoes, Red Wine, Mixed Herbs (Marjoram, Sage, Thyme, Oregano), Garlic, Pepper, Rapeseed Oil, Salt, Corn flour); Lasagne Pasta Sheets (35%): (Water, Pasta (100% Durum WHEAT Semolina)); Bechamel Sauce (28%) (Vegetable Stock (Water, Salt, Yeast Extract, Maltodextrin, Sugar, Onion, Carrot, Tomato, Herb), Skimmed MILK, Vegetable Oil (Palm), Modified Maize Starch, Butter (MILK), White Protein Concentrate (MILK), Salt, Emulsifier (SOYA Lecithin)); Cheddar Cheese (3.4%) (MILK, Salt, Potato Starch).
For all allergens , see ingredients in BOLD.
Please note, there is a big chance of finding a pellet in the mallard as its been hunted and metal detector cannot always discover it.
Oven Ready Red Partridge