ANGELFIRE1 Posted February 11, 2019 Share Posted February 11, 2019 9 hours ago, Longcol said: Reminds me of an Adam Ant song - "Stand and deer liver". 10/10 that's a good un. Angel1. Link to comment Share on other sites More sharing options...
DerbyTup Posted February 14, 2019 Share Posted February 14, 2019 On 10/02/2019 at 21:23, Longcol said: Reminds me of an Adam Ant song - "Stand and deer liver". I can't get that song out of my head now! Link to comment Share on other sites More sharing options...
DerbyTup Posted February 14, 2019 Share Posted February 14, 2019 On 10/02/2019 at 20:54, ANGELFIRE1 said: As a liver lover I had to reply. Roe Deer liver is stunningly delicious, it knocks "reared liver" for six, honestly. As served in Scotland, slice it fine, show it the frying pan with a little butter and enjoy. I don't know a butcher that sells it mind. Angel1. I don't think I've ever had it. I imagine you'd have to get it from a butcher that had big demand for deer, so Scotland might be a good bet. Where to start though eh? It's a big place! I do buy venison occasionally from the butcher's I've already mentioned, I like their venison sausages as well. But I don't think I've ever seen venison liver in there. Maybe Chatsworth butcher's at the farm shop can advise you? They've got loads of deer there. Speaking of venison. years ago I used to go to a place in Grantham, called the Angel & Royal. It was a hotel, part of the Trust House Forte chain, but it had a lovely old bar in there, massive open fireplace which took up the whole of one wall. At certain times of year they'd have a venison roast. They literally hung a whole deer carcass from a hook in front of the fire which gently rotated and slow roast it in front of a blazing fire. It would be roasting all day - then in the evening they'd serve it up. Amazing! Link to comment Share on other sites More sharing options...
ANGELFIRE1 Posted February 14, 2019 Share Posted February 14, 2019 4 hours ago, DerbyTup said: I don't think I've ever had it. I imagine you'd have to get it from a butcher that had big demand for deer, so Scotland might be a good bet. Where to start though eh? It's a big place! I do buy venison occasionally from the butcher's I've already mentioned, I like their venison sausages as well. But I don't think I've ever seen venison liver in there. Maybe Chatsworth butcher's at the farm shop can advise you? They've got loads of deer there. Speaking of venison. years ago I used to go to a place in Grantham, called the Angel & Royal. It was a hotel, part of the Trust House Forte chain, but it had a lovely old bar in there, massive open fireplace which took up the whole of one wall. At certain times of year they'd have a venison roast. They literally hung a whole deer carcass from a hook in front of the fire which gently rotated and slow roast it in front of a blazing fire. It would be roasting all day - then in the evening they'd serve it up. Amazing! In my previous life when I could walk without any pain, I was fortunate enough to be part of a syndicate who rented woodland in Scotland. So I harvested my own Roe Deer and the occasional Red. Happy days for me, not so for the Deer. Angel1 Link to comment Share on other sites More sharing options...
Guest Posted March 27, 2019 Share Posted March 27, 2019 I’m looking for any opinions on Simmonite butchers on Division Street, I understand they used to have a stall in Castle Market. I’m particularly interested in the quality of the meat slices, pies and pasties. Link to comment Share on other sites More sharing options...
jaffa1 Posted March 27, 2019 Share Posted March 27, 2019 Calves liver is nice too, very pink , tender and sliced thinly. Link to comment Share on other sites More sharing options...
catmiss Posted March 27, 2019 Share Posted March 27, 2019 Ay up lad, thas pushin booat awt a bit arnt thee 😀 Link to comment Share on other sites More sharing options...
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