Santa’s Reindeer Pie


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

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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, glazed with free range eggs from Sherwood Farm in Hickling, 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



Shortcrust Butter

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.