Not suitable for home freezing.
Our venison has a short season - we think that it will be available to buy until about the 11th of November depending on how fast it sells.
Keep in the fridge below 5˚C. Pre-frozen, do not refreeze.
Defrost thoroughly before use. Peel off any thin membrane. Use kitchen scissors to snip out any white sinew (they shrink and toughen when cooked). Coat the kidneys in seasoned flour. Fry in hot oil and butter for 2-3 mins each side, until cooked through. Or see our website for a devilled kidney recipe, or use in a venison steak and kidney pie.
About our venison
All our venison comes from small organic herds reared on Westcountry family farms in Looe and Exmoor. They graze a natural diet of clover-rich grass and wild flowers, roaming the land in natural rutting groups. The result is a tender and very healthy meat, with a milder, less gamey flavour than wild venison. Venison is a healthy meat; lower in fat than skinned chicken breast, higher in iron than any other red meat, low in cholesterol and brimming with Omega-3s.