Venison & Port Pie with bacon and juniper berries

Venison & Port Pie with bacon and juniper berries

A Christmas pie that is a real winter warmer!

We’re using locally sourced venison, bacon chunks, some mushrooms. Then we’ve added a good splosh of port and a few crushed juniper berries and to really give it a depth of flavour a sprinkling of Sur Del Lago 100% pure Cacao…Thank you to Willies Cacao. We’ve had fun tweaking the recipe and sampling this pie we’re all really pleased with the final result.


See Ingredients
Fortified WHEAT Flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), Venison (23%), onion, vegetable shortening (RSPO Palm, Rapeseed), smoked bacon (pork, sodium nitrite) (7%), water, butter (MILK), Chestnut Mushrooms, silverskin onions, modified starch, Port (SULPHITES) (3%), Whole Pasteurised EGG, Salt, Beef Bouillon (Maltodextrin, salt, yeast extract, beef extract, sugar, flavours (onions, parsnip), sunflower oil, potato starch, garlic, lovage, nutmeg, beef powder, onion flavouring), dark chocolate (Cacao),Vegetable Bouillon (maltodextrin, salt, potato starch, yeast extract, sugar, onion parsnip, sunflower oil, spices,
herbs, anti caking agent), rosemary, black pepper, ground juniper berries, garlic puree, bay leaf,
ALLERGENS: Wheat.Milk.Egg

Cooking Instructions

Ready to eat cold – but best heated in an oven for true pie pleasure!

Remove all packaging and place in a preheated oven.

From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes. .

From Frozen190°/ Fan 170° / Gas mark 6 for 40-50 minutes.

Allow it to rest for 3-4 minutes – and enjoy.
Storage: Keep in a fridge below 5°

Suitable for home freezing, defrost in fridge, heat thoroughly and enjoy within 3 days.

DO NOT Refreeze once cooked.