We all need to eat more venison. The venison population has skyrocketed in recent years, which is having a huge impact on our woodland. With heavy traffic of wild deer snaffling up any young seedlings, our native trees are not able to establish their progeny, which means we could see areas that were once covered with a thick blanket of ancient woodland, become bare.
Deer require management as they have no natural predators in the countryside, this means selective killing, with rifles, by skilled stalkers is required. By 'culling' deer we are actively supporting ecology, allowing flora and fauna to thrive in the wild.
Deer's free-foraging, truly wild lifestyle makes it uniquely delicious and healthy - the leanest meat there is, in fact. It is as tasty as anything else you'll eat and you know when you're choosing venison, you're choosing one of the most sustainable sources of protein on the planet.
To celebrate the new venison season, our friend Gill Meller has crafted this wholesome supper. Walnuts and earthy roasted beetroots are paired with aromatic spices and topped with beautiful lean venison steaks. Not only is this recipe super delicious, but its incredibly good for you too.
