Wild British venison: in conversation with Highland Game

In the rugged hills of the Scottish Highlands lives Highland Game, who have been sustainably sourcing wild British venison since 1997. Working with almost 300 private estates and Forestry & Land Scotland, their intricate forest to fork philosophy means only the finest meat ends up on your plate.  

With venison back on the menu, we sat down with Bruce Cooper, Procurement Manager, and Euan Ross, Sales Director, to learn more about sourcing, preparing and cooking this seasonal meat.

What is so good about wild venison?

The deer managed by Highland Game freely roam outdoors. ‘They live in the wild and eat in the wild,’ describes Bruce. ‘It’s pure as it’s not seen any chemicals or medicine.’ Even after 40 years, it’s still Bruce’s protein of choice: ‘When I go to a nice restaurant and see venison on the menu, I will always eat venison. I’m still not sick of it!’

The high standards at Highland Game put consistency first. ‘Our promise of ‘hill to plate’ is a guarantee of quality because there’s a lot of variables in a wild protein so we make sure the controls are all in place from the moment of harvest right until it’s delivered onto the plate in the consumer’s kitchen,’ explains Euan.

Is wild venison more sustainable than beef?

Wild deer have hit record numbers, which can put a strain on the land. ‘We think there’s about a million deer running around the Scottish countryside, but they have no natural predator,’ says Euan. ‘If there’s too many deer that can impact negatively on biodiversity and the welfare of the animal.’

The needs of each herd and area are taken into consideration. ‘We have a team that work for estates across the country with different sets of objectives to manage the land and on that basis they decide what they need to ensure the deer population and herd quality remains as strong as possible.’

And the numbers speak for themselves: Highland Game reports that 100g of wild venison uses 1.1g CO₂ compared to farmed beef which uses 25g CO₂ per 100g.

Does venison taste like beef?

‘Venison is quite similar to beef – we like to say it’s just like beef but better because of the sustainability and health values that it brings. It’s got a richer, earthier flavour,’ says Euan.

In fact, it might not taste how you expect. ‘Flavour-wise, people expect venison to be gamey but it isn’t at all – it’s light and fresh. It’s not tough, it’s got a lovely texture,’ describes Bruce. ‘It may be less easy to cook than beef but once you master how to cook venison you will not go back to beef.’ 

What’s a common misconception about venison?

There’s a belief that venison needs more to make it special, but Euan encourages people to keep it simple. ‘People overcomplicate it because it’s a lean meat but don’t add too many things to the mix, let the flavour speak for itself.’

Less is more when it comes to cooking too. ‘There’s a risk of overcooking it,’ he says, ‘but I like to make sure it’s served pink or medium rare because that’s when it’s at its best.’

What’s your favourite wild British venison dish? 

The consensus was, well, all of them. ‘I can’t really say it would be one dish, but if I had to it would be slow-cooked in a casserole,’ says Euan. ‘The cut I go to most often is the loin, but the shoulder, the haunch, even mince add value to your meal – something as simple as a lasagne should use venison for better flavour.’ 

It’s family-friendly too. ‘My children love sausages, meatballs and burgers,’ says Bruce. ‘But I far prefer to sit down and enjoy a fillet or a roast. Whichever venison product we cook it’s always a favourite in the household.’