Market Cooking Instructions
*All items must be properly thawed before following cooking instructions. Times and recommendations are based off of thawed product.
Duck Confit
- Remove from package and arrange on a tray
- Heat in a 450 degree oven for approximately 6-8 minutes until skin starts to sizzle.
- You can also heat under broiler
Marinated Quail
- Remove from packaging and pat dry
- You can cook in a pan with a small amount of oil on medium heat for approximately 3 minutes per side, or in the oven (skin side up) at 400 degrees for approximately 7-8 minutes, or on the BBQ over medium heat for approximately 2 minutes per side (oil bbq)
Shortrib Wellington
- Pre-heat oven to 400 degrees.
- Remove Wellingtons with parchment paper and place on a baking sheet
- Brush eggwash all over the wellingtons and cook for approximately 30-40 minutes
- Wellingtons should be a deep golden to brown colour
Tortiere
- Pre-heat oven to 350 degrees.
- Brush eggwash all over the tortiere
- bake for approximately 40 minutes or until pastry on top is a deep golden to brown colour
Beef Lasagna
- Pre-heat oven to 350 degrees.
- Place lasagna in oven and bake for approximately 35-40 minutes
- Cheese should be melted and bubbly
- Let rest about 10 minutes before cutting
Venison Hunter's Pie
- Pre-heat oven to 350 degrees
- Place pie in ovem and bake for approximately 35-40 minutes
- Top should start to colour slightly and it should be bubbly around the edges
- Let rest about 10 minutes before serving
Beef Cheeks & Lamb Shanks
- Bring a pot of water to a low simmer
- Place the shanks or cheeks into the water (do not remove items from their bags
- Heat for approximately 10 minutes
- Remove bags from water, open bags and place into desired serving dish
Porchetta
- Porchetta roast comes frozen. Ensure that the roast is properly defrosted before starting to roast
- Let porchetta sit at room temperature for 2 hours to temper
- Preheat oven to 450°. Roast on rack in baking sheet 40 minutes.
- Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°, time dependent on size of roast.
- If skin is not yet deep brown and crisp, increase heat to 450° and roast for 10 minutes more. Let rest for 30 minutes. Slice using a serrated knife into 1/2 inch sections