Wild Venison Mince & Cheese

To create our primo wild venison mince and cheese pie, we slow cook the wild venison mince in a rich flavoursome stew doused in a Southern dark ale and laden with fresh herbs and vegetables. Then we pack it in our signature buttery pastry made with traditionally churned West Coast butter and finish with a generous slice of Mainland cheese.

Marked with an X because it really hits the spot.

See below for full ingredients list. Contains gluten, fish and dairy products.


Wild venison, carrots, onions, celery, tomatoes, dark ale, vinegar, garlic, anchovy, lemon, herbs, spices, butter (cream, salt), flour, tapioca starch. *Contains gluten, fish and dairy products.

Consume within five days or freeze. For best results heat in an oven at 160° -180° for 10-15 minutes. If heating from frozen, defrost fully at room temperature before heating. We don't recommend heating pies in a microwave, unless you like a soggy pie!


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