Market Cooking Instructions

*All items must be properly thawed before following cooking instructions. Times and recommendations are based off of thawed product. 

 

Duck Confit

  1. Remove from package and arrange on a tray
  2. Heat in a 450 degree oven for approximately 6-8 minutes until skin starts to sizzle.
  3. You can also heat under broiler

Marinated Quail

  1. Remove from packaging and pat dry
  2. 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

  1. Pre-heat oven to 400 degrees.
  2. Remove Wellingtons with parchment paper and place on a baking sheet
  3. Brush eggwash all over the wellingtons and cook for approximately 30-40 minutes
  4. Wellingtons should be a deep golden to brown colour

Tortiere

  1. Pre-heat oven to 350 degrees.
  2. Brush eggwash all over the tortiere
  3. bake for approximately 40 minutes or until pastry on top is a deep golden to brown colour

Beef Lasagna

  1. Pre-heat oven to 350 degrees.
  2. Place lasagna in oven and bake for approximately 35-40 minutes
  3. Cheese should be melted and bubbly
  4. Let rest about 10 minutes before cutting

Venison Hunter's Pie

  1. Pre-heat oven to 350 degrees
  2. Place pie in ovem and bake for approximately 35-40 minutes
  3. Top should start to colour slightly and it should be bubbly around the edges
  4. Let rest about 10 minutes before serving

Beef Cheeks & Lamb Shanks

  1. Bring a pot of water to a low simmer
  2. Place the shanks or cheeks into the water (do not remove items from their bags
  3. Heat for approximately 10 minutes
  4. Remove bags from water, open bags and place into desired serving dish

Porchetta

  1. Porchetta roast comes frozen.  Ensure that the roast is properly defrosted before starting to roast
  2. Let porchetta sit at room temperature for 2 hours to temper
  3. Preheat oven to 450°. Roast on rack in baking sheet 40 minutes.
  4. 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.
  5. 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