01539 441433 info@yewtree-farm.com
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“Partridge Oven Ready (available September – February).” has been added to your cart. View cart

Showing 10–18 of 19 results

  • Sold Out

    Oven Ready Pheasant (available October – February).

    £5.95     Read more

  • Partridge Oven Ready (available September – February).

    £5.95     Add to cart

  • Pheasant Royale (available October – February).

    £22.95     Add to cart
  • Sold Out

    Pigeon Breast

    £19.95     Read more

  • Stuffed Pheasant Breast, pack of 2 (Gluten free)

    £9.95     Add to cart

  • The Gamekeepers Bag (available October – February).

    £73.55     Add to cart

  • Venison Box

    £65.00     Add to cart

  • Venison Haunch Joint Boneless

    £22.95     Add to cart

  • Venison Haunch Steaks

    £12.95     Add to cart
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Yew Tree Farm
Coniston
Cumbria
LA21 8DP

t: 01539 441433
e: info@yewtree-farm.com

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Recipes

Grouse with Rice and Horseradish Cream Sauce

Grouse with Rice and Horseradish Cream SauceTake 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 riceMake  ...

Brandy Roast Grouse

Brandy Roast GrouseTake Ingredients 1 dressed young grouse135 ml double cream1 tablespoon Brandy4 strips streaky baconMake   Roast the grouse covered in bacon in a hot oven for 15 minutes. Remove bacon and roast for a further 5 minutes. Cut them in half and trim...

Gamekeeper’s Pie

Gamekeepers Pie   Preparation time : 60 mins Cooking time : 45 mins Oven Temperature : Serves : 5Take Ingredients A Gamekeeper's Classic INGREDIENTS1kg diced or coarsely minced venison, or a mixture of gameSalt and freshly ground black pepper3–4 tbsp vegetable...

Game Pie

Game Pie   Preparation time : 20 mins Cooking time : 2 hours Oven Temperature : Serves : 6Take Ingredients Ingredients INGREDIENTSFor the filling200g diced braising venison350g diced mix game, pheasant, partridge, rabbit, and hare leg meat2 large onions...

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