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Slow-cooked venison in a rich red wine gravy with hearty vegetables and aromatic herbs, wrapped in a buttery, golden puff pastry.
Heating Instructions - Small 300g
APPLIANCES VARY. USE AS A GUIDELINE ONLY
NOT SUITABLE FOR MICROWAVE
 |
OVEN - 180 °C |  |
25 - 30 MIN. FROM FROZEN |
| Remove outer sleeve, peel off film and heat in a preheated oven at 180 °C for 25 – 30 min until thoroughly heated and pastry is crisp. | |||
 |
AIR FRYER - 180 °C | |
12 - 15 MIN. FROM FROZEN |
| Remove outer sleeve, peel off film and air fry at 180 °C for 12 – 15 min until thoroughly heated and pastry is crisp. Heat another 1 - 2 min if needed. | |||
 |
MICROWAVE | ||
| NOT SUITABLE FOR MICROWAVE. | |||
Heating Instructions - Large 700g
APPLIANCES VARY. USE AS A GUIDELINE ONLY
NOT SUITABLE FOR MICROWAVE
|
OVEN - 180 °C | |
45 - 50 MIN. FROM FROZEN |
| Remove outer sleeve, peel off film and heat in a preheated oven at 180 °C for 45 – 50 min until thoroughly heated and pastry is crisp. | |||
|
AIR FRYER - 180 °C | |
20 - 25 MIN. FROM FROZEN |
| Remove outer sleeve, peel off film and air fry at 180 °C for 20 – 25 min until thoroughly heated and pastry is crisp. Heat another 1 - 2 min if needed. | |||
|
MICROWAVE | ||
| NOT SUITABLE FOR MICROWAVE. | |||
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