Not suitable for home freezing.
Our venison has a short season - we think that it will be available to buy until about the 9th of November depending on how fast it sells.
Previously frozen. 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.
Keep in the fridge below 5˚C. Pre-frozen, do not refreeze.
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.