Homemade Venison Pie
Suffolk Venison with Red Wine Gravy in Handmade butter enriched short crust pastry with an egg glaze.
Ingredients: Venison (25.6%), Wheat Flour (WHEAT),Venison Stock(Venison Bones, Water, Onion, Carrot, CELERY, Salt, Black Pepper, Bay,Thyme) Butter (MILK), Lard, Carrot, CELERY, Onion, Red Wine (6.39%)(SULPHITES) ,Cocoa, Rapeseed Oil, Cornflour, Molasses, Salt, Garlic,Spices, Herbs, Free Range EGG
Allergy Advice! For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Recipe: No nuts. Ingredients: Cannot guarantee nut free
Cooking Instructions: Remove outer packaging. Leave in foil tray. Cook from frozen in a pre-heated oven at Fan 210°C/ Gas 7/ 230°C Single Portion Pie for 35-45 minutes. Two Portion Pie for 50-60 minutes.
Cooking Precautions: Check food is piping hot throughout before serving. All appliances vary these are guidelines only. Not suitable for microwave heating. Storage: Keep frozen at -18°C or below. IMPORTANT: If food has thawed, do not refreeze. We advise cooking from frozen for convenience, if however your pie has thawed,reduce the cooking temperature by 10°C and cook for 30 minutes.Once cooked consume immediately or within 6 days if stored in a refrigerator at 2-5°C