Organic Venison liver
Once regarded as the hunter’s perk, venison liver is now a must-have ingredient in many restaurants.
Organic liver from venison reared on West Country farms, prepared in the Riverford butchery. Once regarded as the hunter’s or gamekeeper’s perk, venison liver is now a must-have ingredient in many top restaurants thanks to its sublime texture and flavour. It’s also really easy to cook – a couple of mins on each side in a pan.
Delivered in insulated packaging to keep cool on your doorstep. Minimum meat order is just £15 to cover the cost of the packaging.
On flavour, health, welfare and sustainability grounds, eating venison can't be beat
How to prepare
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.
Sometimes you may notice that your venison looks a little brown. Don’t worry – this is perfectly natural and safe! Red meat contains a protein called myoglobin, which goes brown when it meets oxygen. Venison contains more myoglobin than beef, so it goes brown much faster. It doesn’t mean that the meat isn’t fresh, or affect its flavour at all.