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.
Remove all packaging and place in a preheated oven.
From Chilled: 180°/ Fan 160° / Gas mark 4 for 20-25 minutes. .
From Frozen: 190°/ 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.