Game in red wine
We use a game mix in the pie consisting of pheasant & venison with Turkey. This pie has a strong game flavour and this is complimented with a rich red wine and rosemary sauce.
This pie is for real game lovers !!!!!
Our special pie pastry does NOT contain any hydrogenated fats or oils, and uses only vegetable margarine & shortening.
Serves 5 to 6 portions.
This wonderful pie can be eaten hot or cold, defrost the pie overnight in your fridge, and warm through in the oven (180oC/Gas mark 4 for 12-17 mins, 190oC Non Fan assisted). Pour over some extra gravy if you wish. Remember, for us to add more gravy, we would have to reduce the meat content!
ENSURE PRODUCT IS PIPING HOT THROUGHOUT BEFORE SERVING
Although our pies "can" be microwaved (remove foil for extra safety) we dont recommend this as it will cause the pastry to become too soft and will ruin the texture, for best results heat in a conventional oven for the times and temperatures given above.
The product will be delivered to your door frozen ready for you to put into the freezer.
Game meat: 35% Filling: game meat (pheasant, venison), turkey, gravy (water, game stock, gravy powder: (modified maize starch (sulphites), salt, wheatflour (with calcium, iron, niacine, thiamine), malt extract, herbs, flavouring (soya), spices, yeast extract, spice extract), red wine 2% (milk, sulphites)), Pastry: (wheatflour (with calcium, iron, niacine, thiamine & raising agents (calcium phosphate/sodium bicarbonate), margarine (palm & rapeseed oils, water, salt, emulsifier (polyglycerol esters of fatty acids), natural vegetable colours (annatto/curcumin), natural flavouring), Shortening (palm, coconut, rapeseed oils), preservative: (potassium sorbate), water), Glaze: (water, maltodextrin potato, modified maize starch, dextrose, stabiliser (carboxy methyl cellulose), Natural Colour (carotene), caramel).
For allergens including cereals containing Gluten, see highlighted ingredients.
Products containing Game meat may contain small shot. New Recipe as of 21st Feb 2017.
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