Chilli Con Carnage

A super spicy wild British venison, dry cured bacon, kidney bean, scotch bonnet chilli and ale pie

Awards & Accreditations

  • Good Egg Award
  • Good Pig Award

What you think

  1. Home after a "Pie Date" with Mrs, I had Chilli con Carnage mothership! Amazing! Tavern on the Green

    Kev Winkley From Altrincham

  2. Absolutely fantabulous!!!!

    Sam From Nottingham

  3. Just back from the Raven in Bath, had the Chilli Con Carnage, again, fantastic.

    Ian From Devizes

  4. Incredible Chilli Con Carnage pie for lunch today!

    Thomas From Cardiff

  5. Tried your Chilli Con Carnage pie on Saturday and it was epic! Would be rude not to head back.

    Chris From Nottingham

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Nutritional info

Typical values per 100g per pie
Energy (kJ) 819 2211
Energy (kcal) 195 527
Fat 7.8g 21.1g
of which saturates 4.2g 11.2g
Carbohydrates 20.6g 55.6g
of which sugar 2.0g 5.4g
Protein 9.3g 25.0g
Salt 0.6g 1.7g

Ingredients

Wheat flour (contains calcium, iron, niacin, thiamine), venison (12%), kidney bean (10%), water, onion, tomato, craft ale (5%) (contains wheat, barley), butter, dry cured bacon (5%) (free range British pork belly, salt, sugar, smoke flavouring, preservatives (potassium nitrate, sodium nitrite), antioxidant (sodium ascorbate)),  green pepper, sustainable palm oil*, cornflour, Scotch bonnet chilli (0.8%), garlic, tomato puree, chilli powder, salt, smoked paprika, yeast extract, cumin,  oregano, milk, sunflower oil, free range egg, British beef, black pepper, chipotle paste (water, red jalapeno pepper, vinegar, sugar, salt, natural smoke essence , stabiliser (xanthan gum), garlic), leek, mushroom, caramelised sugar, roasted malted barley, carrot.

 

For allergens including cereals containing gluten, see ingredients in bold underlined. Also may contain traces of sesame seeds and mustard seeds.

Cooking instructions

Place the pie on a baking tray into a pre-heated oven.

From fresh
180°C • 160°C fan • 350°F • Gas mark 4 for 25 minutes

From frozen
Defrost thoroughly in the refrigerator and then follow instructions ‘From fresh’