Venison haunch, onions, CELERY, carrots, garlic, rosemary, red wine (SULPHITES), port (SULPHITES), redcurrant jelly (Glucose-Fructose Syrup, Redcurrant Juice from Concentrate, Sugar, Gelling Agent (Pectin), Citric Acid, Acidity Regulator (Sodium Citrate), apricot jam (Glucose-Fructose Syrup, Apricot, Sugar, Apricot Purée, Citric Acid, Gelling Agent (Pectin), Acidity Regulator (Sodium Citrate), beef stock (water, beef extract, beef dripping, Modified tapioca starch, flavourings, salt, glucose syrup, sugar, rice flour, caramel colour, corn flour, potato starch, rapeseed oil, maltodextrin, yeast extracts, herbs), rapeseed oil. Pastry – lard, butter (MILK), flour (GLUTEN), salt, EGG yolk glaze (allergens highlighted).
Slow cooked venison cooked with port, red wine, apricot, redcurrant & rosemary encased in our own rich short crust pastry, served with a rich port & wine jus.
Defrost sauce thoroughly. Cook pie from frozen - Preheat oven to 190 deg. C fan assisted / 210 deg. C conventional oven / gas mark 7, remove lid and place pie (in the foil) onto a baking sheet, bake for approx. 40 minutes until pastry is nicely golden in colour, rest for 5 minutes then carefully remove from foil to serve – taking care as contents will be very hot. For the sauce – remove lid and replace loosely back on top of container and microwave for 1-2 minutes until piping hot / or conventional hob – pour contents into a small pan and heat over a medium heat until hot.
Store in freezer at -18 deg. C or below (including sauce), use within one month.
Defrost sauce thoroughly before use and follow heating instructions.
CELERY, MILK GLUTEN, EGG, SULPHITES