Description
A beautifully presented puff pastry pie filled with venison, mallard, pigeon, rabbit, pheasant carrot, onion, in a red wine sauce, topped with parsley.
Tray of 10
COOKING INSTRUCTIONS
- From frozen-
- Remove all packaging
- Heat oven to 190ºC, place onto a non-stick baking tray and bake for about 40 minutes
ALLERGENS
Wheat, Egg, Sulphites
INGREDIENTS
Selected game in season, (35%, includes venison, rabbit, pheasant), carrot, onion, red wine (contains SULPHITES), water, tomato, cornflour, juniper berries, garlic (garlic, citric acid), parsley, thyme, bay leaf, EGG, salt, pepper.
