Venison & Suffolk & Ale Pie
Our Local Fully Traceable Venison in a rich Suffolk Ale Gravy
Homemade Venison & Ale Pie
Suffolk Venison with Adnams Ale Gravy in Handmade butter enriched short crust pastry with an egg glaze.
Ingredients: Venison(25%), Wheat Flour (WHEAT), Stock (Venison Bones,Water, Onion, Carrot, CELERY, Salt, Black Pepper, Bay, Thyme) AdnamsBitter (9%) (Malted Barley (WHEAT), hops, yeast, water),Carrot, CELERY,Onion, Butter (MILK), Lard, Cocoa,Cornflour, Molasses, Red Wine Vinegar,Rapeseed Oil, Yeast Extract ((BARLEY), salt,vegetable juice concentrate,(CELERY)),Salt, Garlic, Herbs, Spices, Free Range EGG
Allergy Advice! For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Recipe: No nuts. Produced in a kitchen that handles nuts.
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