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Home / Free Range Poultry

Free Range Poultry

Showing 1–9 of 10 results

  • Sold Out

    4 – 5kg Free Range Goose

    £75.00     Read more
  • Sold Out

    4-5kg Free Range Goose

    £49.00     Read more
  • Sold Out

    5 – 6kg (11 – 13lb) Bronze Christmas Turkey

    £75.90     Read more
  • Sold Out

    5 – 6kg Free Range Goose

    £89.00     Read more
  • Sold Out

    6 – 7kg (13 – 15lb) Bronze Christmas Turkey

    £91.00     Read more
  • Sold Out

    Four Bird Roast – Turkey, Duck, Pheasant and Partridge, with orange and cranberry sausage meat stuffing.

    £98.45     Read more
  • Sold Out

    Hawkshead Free Range Goose Medium

    £64.00     Read more
  • Sold Out

    Mini Three Bird Roast (Gluten free)

    £64.90     Read more

  • Seasonal Suprise Meat Hamper

    £50.00     Add to basket
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Yew Tree Farm
Coniston
Cumbria
LA21 8DP

t: 01539 441433
e: [email protected]

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Recipes

Food business recognised as the best in the North

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...

BBC Countryfile 15th August BBC1

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 then...

Braised Venison with carrots

Braised Venison with carrotsTake 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...

Minute Venison Steaks

Minute Venison SteaksTake Ingredients 4 venison steaksKnob of butter1 tbsp olive oil2 tbsps port225g (8oz) redcurrant jelly100g (4oz) Brie de MeauxSalt & freshly ground pepper.Make   Make the sauce by simmering the port and redcurrant jelly together for about...

Awards