Delicious venison from wild fallow deer, responsibly sourced by Ben Rigby, casseroled in a rich red wine sauce. This tasty filling is encased in shortcrust butter pastry made with locally milled flour and glazed with free range eggs from Windy Ridge Farm.
Our large pie serves 3-4 people, and our small pie serves 1-2 people.
Allergens in bold.
Venison (35%), Wheat Flour, Butter (Milk), Shortening (Vegetable Oil, Rapeseed Oil), Water, Red Wine (Preservative: Sulphur Dioxide), Onion, Mushroom, Carrot, Cream (Milk), Tomato Purée, Garlic Purée, Colouring: Caramel, Mixed Herbs, Salt, Pepper, Egg.
May contain lead shot.