Scottish Game | Venison

In the past, hunting venison used to be the privilege of the aristocracy and Scotland has long been famous for having some of the finest shooting estates in the world, frequented by Royalty and rich, international clientele.

Deer continue to roam wild, particularly in the Highlands, where their culling is controlled by estate gamekeepers, but commercial deer farms have also developed as the lean, deep-red meat is a favourite delicacy.

Most wild venison is only available during the shooting seasons, which vary from animal to animal and whether they are stags, hinds, bucks or does. Red deer make up the predominant herds, but there are also roe, fallow and a few Sika.

The flavour depends on the age and health of the animal as well as how long it is hung. Estate hung game is more likely to have a robust flavour than farmed venison. It may be more tender too as hanging helps to break down the flesh.

With the lowest fat and highest protein content of any farmed red meat, venison is perfect for anyone who is on a diet or watching their cholesterol levels. It can be found in some supermarkets, at butchers with a game licence, estate shops, farmers’ markets and by mail order from specialists.

Prime cuts such as the haunch or saddle are most often roasted, medallion steaks can be pan-fried while less tender cuts can be stewed or used for mince or burgers. Accompanying sauces should be strongly flavoured – claret, port, redcurrant and sloe berries all work well along with spices such as nutmeg. Smoked slices are also becoming increasingly popular and even the pluck is used in venison haggis. Convenient alternatives such as these are helping to boost sales in Scotland where game is undergoing a culinary renaissance.