Associate feature: We should all wake up to venison - a natural, sustainable resource that’s on our doorstep

I’ll never forget the day I cooked my first piece of venison.  I was lucky enough to be given a hind carcass from my manager at the time, to work on my butchery skills. After breaking it down I found myself with a freezer full of venison and no clue how to cook any of it. I didn’t grow up eating venison or any wild game, unless it was on a menu in a restaurant. Taking a part of the loin - a cut of meat from the back of the animal known to be extremely tender - I began to ponder what to do with it. Recipe books, YouTube tutorials and tips from top chefs on websites were bombarding me with elaborate recipes for glazed, flambéed venison etc. Instead of overcomplicating it, I oiled a frying pan and brought it to a high heat, seasoned the loin with salt and fried it evenly until browned on all sides and cooked to what I hoped would be medium rare. I rested it for five minutes, eagerly and somewhat nervously waiting to try it. I cut the loin straight down the middle and, to my relief and utter excitement, it was a perfect pink medium rare. The taste was better than any steak I’d ever had, and I couldn’t believe I had just cooked it!

Taking into consideration the low fat content of venison, it is easier to overcook compared with other red meats. It is also very easy to overcomplicate cooking venison, and you can simply use it as an alternative in many regular dishes at home. For example, meals including bolognese, curry and fajitas can all be made using venison with no difference in timings or process to your usual recipe. Locking in the moisture is key to keeping that flavour and tenderness that venison is known for. Sauces and marinades are always a welcome idea when it comes to venison, and I am certainly fond of a whisky sauce!

Venison is lean, high in protein, nutrient dense, and high in omega 3 fatty acids, and vitamin B6 and B12 that are vital for brain health and energy production plus very low in sodium. Research shows wild venison is higher in iron that any other red meat. Given the prevalence of iron deficiency anaemia in the UK, this makes it, in my eyes, the healthiest red meat option available to us. 

Scottish wild deer are self-sustaining. Once shot, it takes minimal transportation and fuel emissions for the carcass to reach the game dealer for processing, or increasingly often is processed locally. Wild deer in Scotland aren’t owned by anyone, they exist in our environment, need to be sustainably managed to maintain natural habitats at an appropriate density, and therefore we should be developing ways to make every use of this exceptional asset, particularly in the light of the imminent Environment Bill.

Venison must become more mainstream, talked about in a more natural way, and not approached as a luxury or to be wary of cooking. Thousands of children rely on meals every day through our education system, so picture this - multiple schools up and down the country, consistently supplied with the healthiest red meat Scotland can provide, wild venison. No additives, no nasties, just packed with protein and all the necessities for growing children. Not only does this make use of a key, natural, sustainable resource but also allows the education system to embrace much-needed reality about where our food comes from and the conservation efforts implemented daily by the dedicated practitioners that are so often overlooked. Wild venison, from wild Scotland. 

Sophie Gault studied for a National Certificate in Gamekeeping and Wildlife Management at North Highland College, Thurso, also working as a placement student deer ghillie with NatureScot on nature reserves including Isle of Rum NNR and Creag Meagaidh NNR alongside her studies. She has worked as a seasonal ghillie in Glen Etive whilst also spending time as a ghillie on the River Etive. Employed as a seasonal deer ghillie at Ben Alder Estate, she became full time and has been working as an Assistant Deerstalker there for four and a half years.

This article is sponsored by Association of Deer Management Groups.

www.deer-management.co.uk