by Karl | Jan 26, 2022 | news
Jon Watson, owner of Heritage Meats based at Yew Tree Farm, Coniston, has just discovered (Friday 29th October) that he has won two prestigious national awards in the 2021 Great British Food Awards. Cumbrian farmer and food producer Jon operates his butchery and...
by Karl | Aug 9, 2021 | news
Jon gave Steve Brown a tour of the farm including Tarn Hows and Heritage Meats butchers shop. He then helped Steve with some basic meat Herdwick Hogget cuts. (We were incredibly privileged … Ryan Blackburn, Michellin star chef from The Old Stamphouse restaurant...
by Karl | Jul 15, 2021 | Recipes
Braised Venison with carrots Take Ingredients Recipe by Mark Hix. Serve with the vegetables of your choice. Try to use a singular cut from a seamed haunch, shoulder, neck or shank for this recipe, as the cooking time will then be consistent. If you buy ready-diced...
by Karl | Jul 15, 2021 | Recipes
Minute Venison Steaks Take Ingredients 4 venison steaksKnob of butter1 tbsp olive oil2 tbsps port225g (8oz) redcurrant jelly100g (4oz) Brie de MeauxSalt & freshly ground pepper. Venison Haunch Steaks Make Make the sauce by simmering the port and redcurrant...
by Karl | Jul 15, 2021 | Recipes
Grouse with Rice and Horseradish Cream Sauce Take Ingredients 3 young grouse1 onion, 1 carrot, 1 stick of celery, 1 bay leafChicken stock6 rashers of streaky baconButter6 to 8 shallotsSpring onionsHorseradish creamBasmati rice and a handful of wild rice Brace of...
