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.


SKU: /19018 Category:
WHEAT Flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), Venison (23%), onion, vegetable shortening (RSPO palm, rapeseed), smoked bacon (7%), water, butter (MILK), chestnut mushrooms, silverskin onions, modified maize starch, Port (SULPHITES) (3%), Glaze (water, vegetable protein (pea), dextrose), salt, beef bouillon, vegetable bouillon, cacao, rosemary, juniper berries, garlic puree, black pepper, bay leaf.
ALLERGENS: Including Wheat Gluten see ingredients in BOLD

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.