Our Farm Shop

Once you have walked around the farm why not stop for coffee and cake or some locally produced ice cream. Sit on the patio and look out over the entire farm.

Our long term aim is to supply our own, and locally produced meats and produce, and to this end we have joined forces with the areas premium chef Alexander Macmurray (www.alexandermacmurray.com) to give you some fantastic recipe ideas. Please give us your e-mail and we’ll send you out Alex’s latest creations for you to try at home.Alexander Murray

Macmurray, attended Newcastle Catering college during the early 90's and achieved a Higher N Dip in Catering Management. He then went on to be Sous Chef at Headlam Hall Country House Hotel, near Darlington and after one year received promotion to the position of Head Chef, which he then held for five years.

After a brief appointment at Cathedrals Durham in the fine dine restaurant, Alexander was head hunted for the position of Head Chef at McQuays of Yarm. A new  restaurant needing a top chef at the helm to set a standard and successfully compete with Yarm's growing restaurant trade.

Alexander's main ambition was to embark on his own company so with the uncomplicated company name - alexander macmurray was created in 2003. Complimented by his wife Jeanette Macmurray, whose experience in management in catering & events at local country house hotels, gives the company alexander macmurray the edge in planning menus & special occasions.

If your not one for home creations try one of Alex’s ready meals that are on sale in the shop. Or simply try a bison steak, or maybe some wildboar sausages but do try some of our local venison.

Nutritional Information:


Food factBison Meat is Extremely Healthy!
Bison meat is naturally flavourful and healthy, in fact if you didn't know, you would think you were eating the most flavourful Beef steak or burger you have ever had.

Nutritional Value
Bison meat has a rich, beef-like taste. Being lower in cholesterol and calories yet higher in iron and protein makes bison a perfect beef substitute for the health-conscious, or those on restricted red meat diets. In fact, buffalo has less cholesterol than chicken with the skin removed or even most fish!



Star recipes

Bison Burger

Serves 6

750 g Bison mince
1 red onion, finely chopped
2 tblsp wholegrain mustard
2 cloves of garlic, finely chopped
1 tblsp Worcester sauce
Pinch of crushed chilli
2 sprigs of fresh thyme, leaves removed & chopped
4 tblsp dried breadcrumbs
1 free range egg, beaten
Salt & pepper

Olive oil

Soft bread rolls

1 Ball buffalo Mozzarella, sliced
Tommy “K”
Rocket
Beef tomatoes, sliced
Red onion, sliced
Mayo

  1. Combine the mince, red onion, mustard and garlic together with all other ingredients and season well with salt & pepper.
  2. Bring together mixture and form into 6 / 8 burgers
  3. Chill the burgers on a tray for 30 minutes, to firm up.
  4. Brush the burgers with a little oil and place under a hot grill, cook for 8 – 10 minutes, turning halfway.
  5. When cooked, place a slice of mozzarella on top of each burger and leave to rest at the bottom of the grill.
  6. Meanwhile lightly toast the bread rolls and spread with mayo
  7. Toss the rocket in olive oil.
  8. Place the burger in the bread roll, squirt with Tommy “K”, top with rocket, a slice of beef tomato and red onion
  9. Serve

Pheasant cooked with cider, rosemary & wholegrain mustard

Serves 4

2 pheasants, remove breasts, thighs & drumsicks
30g flour
Salt & pepper
Vegetable oil for frying
20g butter
3 cloves of garlic, peeled and crushed
2 onions cut to small dice
4 sprigs of rosemary
2 tblsp wholegrain mustard
2 fresh bay leaves
10 shallots, peeled
10 button mushrooms
2 leeks cut to small dice
2 celery sticks, cut to small dice
425 ml scrumpy cider
450 ml double cream
2 tblsp chopped parsley

  1. Preheat oven to 160 C
  2. In a thick bottomed frying pan, heat a little oil & butter.
  3. Season the flour with salt & pepper and dust the pheasant legs and breasts.
  4. Shake off the excess flour and firstly fry the legs until golden brown, then do the same with the breasts.
  5. Remove from the frying pan and set aside on a plate
  6. Reduce the heat and in the same frying pan, gently fry off the garlic, onions & other vegetables until softened, but no colour,
  7. Transfer vegetables to a heavy casserole dish and add the pheasant.
  8. Place the frying pan back on a high heat and deglaze the pan with the cider, bring to the boil and reduce by half.
  9. Add the cream to the cider with the mustard & herbs, bring to the boil and pour into the casserole dish with the pheasant.
  10. Cover with a tight fitting lid and cook for 40 mins.
  11.  Remove from the oven, stir in the parsley, season with salt and pepper and serve.

Bison short ribs with aromatic spices

Serves 4

2 kg short ribs
2 tsp coriander seeds
1 tsp cumin seeds
3 tsp mustard seeds
1 tsp cinnamon
½ tsp sea salt
1 tblsp caster sugar
1 onion, finely chopped
50 g ginger, finely chopped
2 cloves garlic, crushed
2 tbsp Vegetable oil
1 tsp paprika

1. Place bison ribs in shallow baking tray.
2. Grind the coriander, cumin & mustard seeds roughly in a pestle & mortar
3. Mix all ingredients together and rub into the ribs.
4. Refrigerate for 24 hours, turn the ribs occasionally.
5. Place the ribs with the marinade and onions into another oven proof baking dish and cook at 170 C  for approximately 2 hours.
6. Check for tenderness. Cook longer, if necessary, for 10-minute intervals until the ribs are tender.


Buffalo Mozzarella, red onion & basil pizza

Serves 4

Pizza Dough

345g plain flour
1 tsp salt
2 tblsp olive oil
190 ml cold water
1 15g pkt active dry yeast
60 ml luke warm water

Tomato sauce

2 400g tins plum tomato
2 pinches salt
2 pinches sugar
2 tblsp oregano
1 red onion, finely chopped

½ red onion, sliced
2 balls of buffalo mozzarella
1 bunch fresh basil

To make the dough

  1. Combine the salt, olive oil & water in a small bowl & mix well
  2. Dissolve the yeast in the water & prove in a warm place for 10 mins
  3. Place the flour in a large mixing bowl, add the salt water mix & slowly mix.
  4. Mix to a firm dough, sprinkling with a little flour if sticky.
  5. Transfer to a floured bench and knead until smooth.
  6. Cover with a tea towel to relax for 30 mins.
  7. Preheat oven to 200 C

For the tomato sauce

  1. Drain the juice from the tomatoes & squeeze out the excess through a fine sieve
  2. Place the tomatoes in a food processor with the other ingredients & blitz to a rough sauce.
  3. Place a floured baking tray in the oven
  4. Divide the dough into 4 & roll into a tight ball.
  5. Roll out the dough using a rolling pin on a floured surface
  6. Spread with tomato sauce, top with slices of the buffalo mozzarella & red onion.
  7. Bake on the hot baking tray until crisp. (tip: use another floured tray to transfer onto the hot tray in the oven)
  8. Remove from the oven and rip fresh basil over the top.
  9. Serve


Grilling recommendations for Bison steaks Cooking time is important in order not to overcook your steaks. Total cooking time will depend on the thickness of the steaks and the temperature of the grill or pan.

Steak

Rare

Medium

1" thick

6-8 min

10-12 min

1½" thick

10-12 min

14-18 min

2" thick

14-20 min

20-25 min

Well-done Bison steaks are not recommended. Due to the leanness of the meat, Bison has a tendency to become dry when overcooked.

Bison nutritional information comparison chart*

3 oz. serving

CALORIES

FAT

CHOLESTEROL

BISON

93

1.8g

43mg

BEEF

183

1.8g

55mg

CHICKEN

140

3.0g

73mg

FISH

125

3.0g

59mg


VenisonLike most red meat, venison (deer meat) is a source of protein, zinc, iron and selenium. Venison is lower in fat and calories than beef; in fact, venison has about one-third the fat. food fact for venison

Venison can be used in a variety of recipes that would usually call for beef. The flavor is similar to beef, but with a touch of wildness to it. Not everyone likes that wild flavor of venison, but that taste can be tamed down by cooking the venison in a fodnon-fat beef broth.

Ground venison sometimes has a small amount of beef fat or ground bacon mixed in to help bind the meat and help hold its shape. However, that adds unhealthy fats and calories, so make sure your ground venison is 100% venison.

For one 3-ounce serving of venison, you would have approximately:


130 calories     3 milligrams zinc
26.0 grams protein   11 micrograms selenium
2.0 grams fat   0.24 milligrams thiamin
67.0 milligrams cholesterol   0.4 milligrams riboflavin
0.9 grams saturated fat   9 milligrams niacin
3.5 milligrams iron   0.6 milligrams vitamin B6
26.0 milligrams magnesium   1.6 micrograms vitamin B12
338 milligrams potassium   1.2 micrograms vitamin K

NON-Food Items: As well as our fantastic range of foods we have locally produced arts and crafts as well as a full range of RSPB gifts and home bird feeding kits (pic) and soft toys to remind you of your visit to Farnless Farm Park.

We will also be able to offer seasonal gifts depending on the time of year and festival in question.

Special events Please ask if you’d like us to host your birthday party or maybe something bigger, we have the space and facilities for weddings and parties and with Alexander’s catering experience we have catered for events up to 200 people where we will turn the entire site over to you and your guests. (pic of marquee at wedding).

If you have a club and want a meeting venue then why not try us we have the space and facilities regardless of whether you want a coffee or full bbq, if you are a car club member meet at Farnless Farm Park and take over a field for the weekend.

          British Deer Farmers Logo British Bison Association Rhea and Emu Society  
| ©2007 Farnless Farm Park