Back Back to Shop

Wild Deer Pie

Rich wild venison casseroled in a delicious red wine sauce. British Pie Award 2014

£7.50 – £11.50

Size

Clear

SKU: deer Categories: Venison, Single Pies, Award-Winning

Champion

2014

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 filling. Encased in a rich shortcrust butter pastry, and glazed with free range eggs from Sherwood Farm in Hickling.

Our large pie serves 3-4 people, and our small pie serves 1-2 people. Delivered frozen for you to cook straight from the freezer. Not suitable for microwaves.

Weight	N/A
Filling	Venison
Pastry	Shortcrust Butter
Calories	Small Pie: 625, Large Pie: 1652
Category	Savoury Pies / Venison

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, 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.

Pierce pie before baking.
Preheat oven to 190°c/180°C Fan/Gas Mark 6.
Keep Pie in the Foil to cook.
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.
Ensure pie is piping hot throughout before consuming.