Wild Venison & Mushroom Pie

Our seasonal pie is made with wild Venison and topped with puff pastry. Serve with steamed greens

INGREDIENTS

Wild British Venison (50%), Water, Red Wine (Sulphites), Chestnut Mushroom, Onion, Carrot, Celery, Tomato Puree, Flour (Wheat), Butter (Milk), Olive Oil, Salt, Balsamic Vinegar, Garlic, Thyme, Black Pepper, Puff Pastry [Wheat Flour (Gluten), Rapeseed Oil, Water, Wheat starch, Lemon Juice, Salt, Preservatives], Free-range Egg

Allergens listed in bold. 

HOW TO HEAT

Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.

For best results oven cook from frozen. Serves 1 (320g) Serves 2 (640g)

OVEN

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Preheat oven to 200c / 200 c fac / gas mark 7. Remove cardboard sleeve and film lid. Place on a baking tray and cook in the top of the oven. Ensure piping hot before serving. 30-35 mins 40-45 mins

HOW TO STORE

Keep frozen -18°.

HOW TO RECYCLE

Tray and slip recyclable, please rinse first. 

NUTRITIONAL INFORMATION

Typical Values per 100g per serving
Energy 679 kJ (162 kcal) 2206 kJ (528 kcal)
Fat (of which saturates) 8.5 g (3.6 g) 28 g (12 g)
Carbohydrate (of which sugars) 9.1 g (2.9 g) 29 g (9.3 g)
Fibre 1.5 g 5 g
Protein 12 g 38 g
Salt 0.17 g 0.56 g

IN YOUR BOX