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How to heat up?

Remove the transparent bowls for reheating. Pour the contents of the bowls onto the dish after heating.

Reheating:

Oven: Remove the transparent foil from the dish and preheat the oven to 110 degrees Celsius. Fill a small ovenproof container with a little water (approx. 1-2 dl) Place the dish and the container in the oven for approx. 30 minutes.

Steamer: Remove the transparent foil from the dish. Use the regeneration function at 95 degrees Celsius and heat for approx. 25 minutes.

Pan: Heat the pan on a medium heat, add the food and heat it, stirring occasionally, until it is hot through and through. Reduce the heat if necessary to prevent burning.

Microwave: Prick the foil several times with a fork and heat the dish at 600 watts for 3-4 minutes.

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Sliced venison with spaetzle

Sliced venison with spaetzle

served with Brussels sprouts with dried pears and wild cranberry sauce with port wine

Portion size 480 g

Nutritional information per portion / 100 g

  • Energy: 4358 kJ, 1042 kcal / 908 kJ, 217 kcal
  • Protein: 42.1 g / 8.8 g
  • Fat: 55.9 g / 11.6 g
  • Carbohydrates: 85.2 g / 17.7 g
  • Sugar: 17.9 g / 3.7 g
  • Saturated fatty acids: 18.4 g / 3.8 g

Ingredients

Rosemary spaetzle (WHEAT FLOUR, EGGS, rosemary, salt, nutmeg, water), sliced venison (Austria), vegetable stock (sea salt, yeast extract, vegetables (pumpkin, carrots, parsnips, tomatoes), salt, sugar, parsley, olive oil, spices), Brussels sprouts, WHOLE CREAM, butter (MILK), onions, port wine ( SULPHUR DIOXIDE), rapeseed oil, dried pears, wild cranberries (cranberries 60% (wild), sugar, lemon juice concentrate, gelling agent: Pectin), table salt, corn starch, pepper, juniper berries, bay leaves

Disclaimer: This dish is new to our assortment, so an AI-generated image is temporarily used to give you a visual impression. Please note that the actual dish may differ slightly. Thank you for your understanding.

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