Venison Stout & Chestnut Pie
Our Local Fully Traceable Venison, & Chestnuts in a rich local Stout Grav
Homemade Venison, Stout & Chestnut Pie
Suffolk Venison & Chestnuts with Adnams Blackshore Stout Gravy in a Handmade butter enriched short crust pastry with an egg glaze
Ingredients: Venison (24.9%), Wheat Flour (WHEAT), Stock (Venison Bones,Water, Onion, Carrot, CELERY, Salt, Black Pepper, Bay, Thyme) Stout (9.34%)(Malted BARLEY, hops, yeast, water), Chestnuts (6.23%), CELERY, Onion,Butter (MILK), Lard, Cornflour, Molasses, Rapeseed Oil, Yeast Extract ((BARLEY), salt,vegetable juice concentrate, (CELERY)),Salt, Garlic, Herbs,Spices, Free Range EGG
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