Brace & Dram

This scrumptious pie uses the finest selection of game, including venison, pheasant, pigeon, partridge, hare and wild rabbit. The game is cooked slowly in whisky until tender and mixed with a cream sauce. It’s then topped with a puff pastry lid. The combination of locally sourced mixed game and whisky marinade make for a very warming and festive pie.


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: mixed game meat 45% (venison, pheasant, pigeon, partridge, hare, rabbit), double cream [milk], wheatflour, EU pork fat, wholegrain mustard [water,mustard seeds, spirit vinegar, potassium metabisulphite, citric acid), whisky, salt, vegetable oil, chives, Dijon mustard (water, mustard, red grape vinegar, salt, mustardflour, horseradish, cinnamon), lemon juice, pepper, emulsifier E471.

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