Buck & Berry
(Wild Venison and Redcurrant Sauce)
The combination of the sweetness with the game makes a delicious, festive pie. The wild venison is locally sourced and cooked slowly in red wine until tender and enriched with a sweet redcurrant sauce and topped with a puff pastry lid.
Instructions for use: Keep frozen at -18oC. Defrost in chill for 12 hours until fully thawed. Once defrosted, bake and use within 5 days. Glaze if desired. Bake at 180oC in a preheated oven for 20 – 25 minutes to achieve a core pie temperature of at least 82oC.
Ingredients: Scottish wild venison 47%, wheatflour, redcurrant jelly 11% (sugar, water, redcurrant extract, pectin, citric acid) red wine, pork fat, vegetable fat (palm oil, rapeseed oil, emulsifier E471), cornflour, salt, dried rosemary, dried bay leaf.
