Likewise, deer culling is a natural, sustainable practice that’s carefully regulated to maintain healthy deer populations. If left alone, wild deer have a major impact on the destruction of the landscape.
So, if you want to do your bit for the environment but you don’t want to give up eating meat, why not switch to venison as part of your staple diet and reap the health benefits in to the bargain!
Lean Fats - Contains essential fats that help reduce blood pressure and improve muscle movement
Low in Calories - Around 104 calories per 100g. Less than lamb, beef, turkey and chicken
Vitamin Rich - Contains Vitamin B12 and B3 which helps regulate metabolism
High in Protein - Contains all of the essential amino acids, making it a complete protein
Filled With Iron - Helps to fight anemia and fatigue by supplying more iron than most other meat sources
Drug Free - No steroids, antibiotics or other additives
According to the Forestry Commission, damage to plantations and other commercial woodlands caused by deer costs £4.5m
There are 8,000 hectares of woodland in poor condition due to the impact of deer. They can affect the age diversity of a woodland, resulting in a fall in numbers of species.
There are 74,000 road traffic accidents a year involving deer, which kill between 10-20 people, according to the RSPCA.
The cost of deer damage to crops, according to Defra is £4.3m a year.
Woodland bird numbers where deer are present, have declined by 50%.
There are thought to be more than 2 million deer in Britain's countryside. This is the highest level for 1000 years.
Deer Culls are controlled to target areas where the deer are out of control.
In 2016 approximately 2500 tonnes of venison was produced in the UK
30% of our wild deer was exported and we imported 1500 tonnes of farmed deer.
The forecast is that we will be importing 3000 tonnes of farmed deer by 2021.
Imports are from New Zealand, Poland. Spain and other European Countries. You can do the food mile calculations for yourself!
The wild deer has led as free a life as nature allows: no confinement, no antibiotics, able to do what it wanted and breed on its own. The hunter always ensures a clean kill with one shot so, up until that point, the deer has lived a good life. As a result, there is no adrenalin pumping through the animal. This results in a fine tender meat.
How we do our bit:
We source locally, sell at local markets and on line Food Hubs therefore, our business has an exceptionally low carbon footprint.
We typically hang our carcasses for 4 - 5 days - The UK import farmed deer because the mild flavour is preferred over the gamey flavour of wild deer. Because we hang our carcasses for a minimum amount of time, our meat also has a mild flavour. This coupled with the benefits of wild deer means our produce is much sought after locally.
We promote our produce through recipe ideas that use local produce and local artisan producers.
If you haven't already done so, for the sake of climate change, give it a try! #Eatlocal, #Shoplocal #Livelocal