Homemade Venison Steak & Kidney Pie
Suffolk Venison & Kidney with gravy in a 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),Onion, Butter (MILK),Lard, Venison Kidney (6.4%), Water, Molasses, Rapeseed Oil,Red Wine Vinegar, Cornflour, Salt, garlic, Herbs, Spices,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