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Photographer: Harry Williams
The Red Deer is the largest native mammal in the UK and found in upland Scotland. With no natural predators, since the extinction of the wolf, wild deer populations tend to increase and are managed by man. The total wild deer population in Scotland is not known, but they still have to be reduced in some areas, culling generally taking place in the Autumn and Winter months.
The shooting season for the Stags if from July 1st to October 20th and for the Hinds from October 21st to February 15th. Roe Deer live in forests, the season for Bucks is from May 1st to October 20th and Does from October 21st to February 28th. Fallow Deer live in parks and forests, the season for Bucks is from August 1st to April 30th and the Does from October 21st to February 15th.
Wild Deer is more difficult to cull, but provides vital jobs and supports local communities. They are regarded as a common resource that belong to no-one until they are killed or captured. The right to shoot deer goes with the ownership of the land. Wild Deer is more expensive and has a stronger flavour but is less tender, so it is usually marinated in alcohol to tenderize the flesh. The age of the animal and the hanging time also affect the flavour and the texture of the meat.
Farmed Venison is killed and processed on site. It is then sold locally at farmers markets, farm shops and on the internet, providing traceability, low food miles and again contributing to rural employment. It also provides a consistent source of venison all year round.
Venison Pie is a nice alternative to cottage or shepherds pie.
Serves 4
30ml /1/2 tbsp vegetable oil
2 leeks washed, trimmed and chopped
225g / 8 oz chopped onions
2 cloves of garlic, crushed
1 kg / 2 1/4 lb minced venison
300ml / 1 1/2 pint meat stock
1 tspn ground black pepper
1 tspn salt
1- Pre-heat the oven @ 180C/350F/Gas 4.
2- Heat the oil in the pan over a medium heat.
3- Add the leeks, onions and garlic and cook until soft.
4- Add the venison and cook for about 10 minutes, or until the meat browns.
5- Add the stock and the salt and pepper.
6- Bring the mixture to a boil, then reduce to a low heat, simmering gently for 20 minutes.
7- Prepare the pie topping. Mashed potato mixed with mashed root vegetables can be used.
8- Transfer the venison mixture into a large ovenproof dish and cover with the topping.
9- Bake for approximately 20 minutes, or until the pie browns.
10- Serve with your favourite vegetables.
