What a lovely bank holiday dinner! At the bottom of the plate you can see my venison kidneys, then clockwise is garlic kale and mushrooms, fruity red cabbage and roast potatoes. It did seem a little odd to have such a Winter plate in May, but I think we had our 3 days of summer in April, so I guess we’re looking to Autumn now.
I’ve said before how beautiful I think venison kidneys are. I definitely think they are the place to start a kidney odyssey with. I floured these and then fried them for a couple of minutes each side. Delicious.
One thing I did note was that because these ones had been frozen (I think this is right) they were harder to de-core. Next time, I’ll de-core them and then freeze. The freezing didn’t change the texture of the meat or the taste, but just seemed to entrench the core a bit more. Or these were firmly cored kidneys. Something to think about though.
Have you noticed freezing make a change in some meat?
And here’s where we are along the carcass!
Five species now!