The Deer - The Harvest - The Venison

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The Deer — Wild Animals & Their Place in Our Shared Environment

Deer are a natural and valuable part of the British countryside, but healthy ecosystems require balance.

Britain has several species of wild deer, many of which are thriving, our venison comes from sustainable harvest of wild free range Red Deer (Cervus elaphus) the largest deer species found in the British isles. Historically, red deer numbers were naturally controlled by predators, food availability, disease and other pressures. Modern Britain does not have large natural predators capable of significantly controlling deer populations, and reintroduction of wolves and bears would unfortunately see more sheep, livestock and pet damage than it would deer population control. Deer populations have therefore increased beyond what the available habitat can sustainably support.

Excessive browsing can prevent woodland regeneration, damage crops and forestry, reduce plant diversity and alter habitats for other species. Deer themselves can suffer when populations become too high, through competition for food, poor body condition, disease and parasite increase and road collisions.

Responsible deer management isn't about eradicating deer from the countryside; it is about maintaining healthy populations in balance with the habitat that supports them.

You may ask yourself, “why not leave nature be? We don’t need to intervene”. However choosing not to manage deer is itself a management decision. If populations are allowed to grow unchecked, the consequences don't simply disappear — they are transferred to the woodland, agriculture, biodiversity and ultimately the deer themselves.

Bestseller

The Harvest — From Wild Animal to Food

A deer is assessed according to the requirements of the particular management programme — considering factors such as species, sex, age, condition, population levels, habitat and the management objectives of the land.

The objective isn't simply to find an animal to shoot. It is to identify an appropriate animal and wait for the right opportunity to take it safely, humanely and legally.

Some of the steps are as follows:

  • The deer must be correctly identified.
  • The shooter must be competent and appropriately equipped.
  • The rifle, ammunition and shooting position must be suitable.
  • A shot is only taken when there is a clear and safe opportunity.
  • The shot taken is always a humane death with minimum suffering.
  • The shot is taken aimed for the brain, neck, or heart, leading to an instant (brain and neck) or extremely quick (heart) ethical death.
  • If the conditions aren't right, the shot isn't taken.
  • Once harvested, the deer is treated with respect.
  • The carcass is recovered promptly and handled hygienically.
  • Every effort is made to ensure that as much of the animal enters the food chain rather than being wasted.

“Isn't it sad that the deer has to die?”

We acknowledge that taking the life of a wild animal is a serious responsibility.

If an animal must be harvested as part of responsible population management, there is a responsibility to ensure that it is done humanely and that as much of the animal as possible is used. We take that a step further, ensuring that the produce from the animal stay local, and using it as an opportunity to boost the local economy, supporting local restaurants, pubs and hotels through both the sale of venison, and from bringing clients from out of the area to experience deer stalking through our “field to fork experience”. 

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The Venison — From the Field to Your Plate

Respecting the animal

Once harvested, the deer becomes food.

The carcass is handled carefully, cooled and transported appropriately before being processed. The aim is to maintain hygiene, quality and traceability throughout the process.

A basic break down of the process is as follows:

  • The animal is observed before and after the shot to identify any visible illness or injuries which may deem it unfit for human consumption.
  • The animal is bled, and the offal is removed. The lymphatic system is inspected for any illness within the animal.
  • Provided there is no worrying signs, the animal is tagged with a unique fully traceable tag, then taken to the larder, where it is kept at 3°C  for 3-10 days depending on orders.
  • The animal is then broken down into a series of cuts of meat, in a purpose built 5 star food hygiene rated facility, everything from burgers and sausages to Fillet steak and venison wellington. 
  • The products are labelled, packed and sealed in vacuum seal bags.
  • Orders are then either collected by the customer, or shipped weekly using top of the range insulated delivery boxes.
  • Any stock which is not purchased quickly, is kept in a freezer for later sale, or personal consumption by ourselves- venison is of course our favourite meat!

We believe taking an animal's life creates a responsibility to make good use of it.

That means turning the carcass into food wherever possible rather than treating the animal as simply a by-product of deer management.

What happens to parts that aren't suitable for human consumption?

Bones and offal are donated to a local dog shelter, while the skins are used by a range of people for tanning to create things like drum skins, wallets, or even high end restaurant menus. We also have a movie taxidermist specialist who takes some which are used in movie and film props… such as game of thrones!

Any animals which are deemed unfit for human consumption due to disease or serious illness, and cannot be used for dog food, are taken to a secure facility to be incinerated, this is always upsetting, but by monitoring and maintaining a healthy population, the spread of disease and illness is significantly reduced, meaning this is a rare occurrence when deer management is done properly .

Why should I eat venison?

For the consumer:

  • Naturally lean meat.
  • High-quality source of protein.
  • Rich in nutrients such as iron, zinc and vitamin B12.
  • Generally lower in fat than many conventional red meats.
  • A versatile meat that can replace beef or other red meats in many dishes.
  • No intensive livestock rearing is required to produce the animal.
  • You can eat this meat knowing it has had a healthy happy life, which ended quickly and stress free, not being shipped to an abattoir.

For the environment:

Deer are a naturally occurring part of our country-side, the meat isn't being produced by breeding and raising another animal specifically for the food chain. These are wild deer whose populations already require management. When a deer needs to be harvested as part of responsible wildlife management, turning that animal into high-quality food gives the harvest a further purpose.

Rather than the meat being an incidental by-product of deer management, the animal becomes part of the local food system, lowering carbon emissions due to trucking and shipping generated by livestock sales, while still helping the farmers feed their livestock by reducing the crop or feed damage caused by the deer, win-win.

  • Local sourcing.
  • Shorter supply chains.
  • Supporting local land management.
  • Making use of wild animals already present in the landscape.
  • Reducing waste.
  • Encouraging people to understand where their meat comes from.