Rich wild venison casseroled in a delicious red wine sauce. Ben Rigby from Atherstone Lodge in Mundon responsibly sources the finest venison from wild deer, which we casserole in a red wine sauce to create a delicious filling. Encased in a rich shortcrust butter pastry, and glazed with free range eggs from Sherwood Farm in Hickling.
Venison (31%), Wheat Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Lard (Pork Fat), Wine (Contains: SULPHITES) (10%), Onions, Mushrooms, Carrots, Cream (MILK), Butter (MILK), Tomatoes, Garlic, Cornflour, Salt, Pepper, Mixed Herbs, EGG, Acidity Regulator: Citric Acid, Colour: Ammonia Caramel. May contain lead shot.
(Please allow 24hrs prior to collection)