Christmas is coming at T. Soanes & Son
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We're now approaching the manic time of year where we get everything in place so that all of our valued customers have the best tasting festive season ever. Here are a few ideas about what you might like to grace your table over the holiday season.
We specialise in producing large “Capon Style” chicken, also known as Christmas Cockerels. These birds are grown slowly just for the Christmas market and deliver a large, delicious table bird of 7-12 lbs (3-5.5kg).
Call us on 01377 217243 to place your order.

When you fancy a lighter meal.. Spiced plum and venison salad

550-600g venison loin
Venison rub
½ stick cinnamon
2 cloves
1 star anis
4 juniper berries
3 peppercorns

Poaching the plums
500ml red wine
100g sugar
6 plums, not too ripe
1 cinnamon stick
2 cloves
4 peppercorns
1 star anis
2 juniper berries

For cooking and dressing
2 tbsp oil
2 tbsp balsamic vinegar

For the salad
75g walnut halves
Salad leaves
Make a dry marinade by crushing 2 cloves, ½ cinnamon stick, 1 star anis, 3 peppercorns, 4 juniper berries and a teaspoon of salt in a pestle and mortar. Grid to a dust. Rub the venison with the mix and leave to marinade for at least an hour or overnight.

Pour the wine, sugar and spices into a pan and bring to the boil. Cut the plums in half, remove the stone and poach slowly for 20mins.

Heat 2 tbsp of oil in a large non stick pan on a medium heat. Add venison and cook until slightly coloured, turn the meat and do the same again. Place on a oven tray and cook for 8-10mins for rare or 12-14mins for medium. Remove from the oven and rest for 10mins before slicing thinly.

In the venison pan, add the balsamic vinegar and 3 tbsp of the plum juices. Scrape the juices and turn off the heat once reduced. This is the salad dressing. Thanks you to for the recipe.
Soanes Poultry supplies delicious duck products to butchers, restaurants, pubs and farm shops across Yorkshire, including duck livers and portions.
Reared to high welfare standards, our British ducks are a tasty alternative to turkey at Christmas.

Ideal for parties and buffets...Game Pate

240g (8½oz) streaky bacon
350g (12oz) pheasant minced or blitzed in a food processor
675g (1½lb) fatty pork, eg belly, minced
1 pheasant breast, diced
2 tbsps brandy
8 tbsps wine
1 clove garlic, crushed
Salt & pepper
6-8 juniper berries, chopped
2 tbsps fresh rosemary, chopped
2 tbsps fresh thyme, chopped
Small bunch fresh coriander, chopped
Bay leaves for decoration


Chop half the bacon into small squares, reserving the other half, and mix together with the other ingredients.

Allow to stand for an hour for the flavours to develop if time allows.

Put into a terrine or large oven-proof baking dish, smooth the top and and arrange the remaining bacon slices diagonally across.

Decorate with the bay leaves. Place, uncovered, in a baking tin of hot water to come half way up the sides and cook in a slow oven (150C, 300F, Gas Mark 2) for 2 to 2½ hours.

The paté is cooked when it starts to come away from the side of the dish and the juices run clear when a skewer is inserted into the middle.

Remove from the oven and weight down (use a similar sized dish with kitchen scale weights or even a brick covered with tinfoil).

Allow to cool, then refrigerate overnight. Thanks you to for the recipe.
Our Christmas range includes 
  • Turkey
  • Turkey Butterflies
  • Goose
  • Duck
  • Venison
  • Pheasant, including stuffed, easy carve pheasant
  • Partridge
  • Grouse
  • Mallard
  • Chicken Crowns, Butterflies, X large fillet
  • Hare, rabbit, game fillets and game pie mix
Take a look at our Christmas range here & call 01377 217243 to order
The team at Soanes wishes everybody a happy, healthy and tasty Christmas. 
Why are we Yorkshire's Premier Poultry Producer?
  • We have been rearing poultry in Yorkshire for 70 years
  • We grow the grain that feed our flocks
  • Everything we produce today goes from farm to shop within 24 hours
  • Our chickens enjoy high welfare standards
  • We are Red Tractor and BRC accredited
  • We offer a range of cuts and packing formats to suit customer needs
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