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 cooking. Dust with seasoned flour. Heat a knob of butter and a splash of oil in a pan. Fry the liver for 2 mins each side for medium-rare, 3 mins for more well-done meat. Or chop into ribbons and stir-fry for 1 min. Good with onion gravy, mash and seasonal greens.
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.