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Santa’s Reindeer Pie

A festive favourite – delicious venison in a red wine sauce, topped with a glazed cherry.

£12.50

SKU: SANTASREINDEERPIE_product Categories: , ,

Ben Rigby from Atherstone Lodge in Mundon responsibly sources the finest venison from wild deer, which we casserole in a red wine sauce to create a delicious Christmas filling. Encased in a rich shortcrust butter pastry and topped with a glazed cherry.

Our large pie serves 3-4 people. Delivered frozen for you to cook straight from the freezer.

Weight N/A
Filling

Venison
Pastry

Shortcrust Butter
Category
Allergens in BOLD.

Venison (31%), Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Lard (Pork Fat), Wine (Contains: SULPHITES) (10%), Onions, Mushrooms, Carrots, Cream (MILK), Butter (MILK), Tomatoes, Garlic, Glazed Cherry (Cherry, Glucose-Fructose Syrup, Sugar, Acidity Regulator: Citric Acid, Colour: Erythrosine, Preservatives: Potassium Sorbate, SULPHUR DIOXIDE), Cornflour, Salt, Pepper, Mixed Herbs, EGG, Acidity Regulator: Citric Acid, Colour: Ammonia Caramel. May contain lead shot.

Piercing your pie lid for best results

How to remove your pie from the foil like a professional!!!

Removing a small pie from the foil

Glazing Your Pie

For a golden finish, brush with a beaten egg or milk over the top of the pie.

Cooking Your Pie

Can be eaten hot or cold.
If eating cold, follow the cooking instructions below and then allow to cool at room temperature.
If not consumed within 2 hours then refrigerate.

The following cooking instructions can be used as a guide.

  1. Pierce pie before baking.
  2. Preheat oven to 190°c/180°C Fan/Gas Mark 6.
  3. Keep Pie in the Foil to cook.
  4. Large Pie: Cook for 45-55 minutes from chilled, or 60-70 minutes from frozen.
    Small Pie: Cook for 25-35 minutes from chilled, or 45-55 minutes from frozen.
    200g Pie: Cook for 20-30 minutes from chilled, or 35-45 minutes from frozen.
  5. Ensure pie is piping hot throughout before consuming.