I manage the wild deer population on two local farms, both of which have projects to enhance biodiversity, including planting wildflower meadows and creating new woodland.
Managing the deer population is key to the success of these schemes, as the grazing and browsing of deer will stunt or kill young plants if unchecked.
So that I can share the resulting meat locally, I've set up Chad Wild Venison.
The deer are harvested humanely, and I cut up and vacuum-pack the meat in my 5-star-hygiene-rated larder in Dean, near Chadlington. After being vacuum-packed the meat is immediately frozen, so it will keep perfectly for up to 6 months.
The deer population in the UK is now the highest it's been since the Middle Ages, and still increasing. In fact the numbers are so high that they pose a real threat to the many tree-planting projects in our area, and similar schemes to increase biodiversity.
This urgent need to reduce deer numbers means that wild venison is "unequivocally the single most ecologically-friendly food you can eat." (Washington Post).
Not only is it a local, wild food, but it’s incredibly healthy, being extremely low in fat, but very high in vitamins and minerals. And finally – it’s delicious!
I usually cull between one and two deer a month, mostly roe (a medium sized deer), but sometimes muntjac (smaller) or fallow (larger).
Helping people turn the raw venison into delicious food on a plate is one of the greatest joys of this business. I have many recipes which I’ll be delighted to share, from Moroccan venison tagine to an aromatic Malaysian curry; from venison stew with carrots and orange, to the perfect way to cook fillet. Please just ask!
As a general rule, the cuts I produce are:
For roe I usually provide these cut into 3 portion-sized pieces - as one fillet is enough meat for 3 people. If you'd like it whole (for example to make Venison Wellington), please just ask.
Venison shanks are one of my favourite cuts, as when cooked slowly for several hours they are incredibly tender, and just fall off the bone.
Pavé is French for cobblestone, and these are delicious cobblestone-shaped steaks produced from the haunch. Ideal for a quick meal, they are best quickly fried, then finished off briefly in the oven, and served with gravy or sauce.
Perfect for stewing, it's incredibly tender when cooked slowly.
A whole haunch, suitable for roasting, or (my preferred way) braising slowly in a mixture of stock and red wine. It can also be diced for stewing.
Venison mince makes a very good substitute for beef mince - it can be used to make lasagne, burgers, meatballs, and all sorts of other dishes.
We finished the venison on Sunday, it was absolutely delicious.
Clare
Just ate your fallow fillets - incredibly good.
Luke
Those venison shanks were a revelation, never eaten anything so tender.
Al
Am addicted to venison shepherd’s pie!
Polly
It was AMAZING!!!! Thank you so much, we were all in Sunday lunch heaven.
Honor
Just finishing some wonderful venison and would like some more!
Jeremy
If you’d like to buy venison, please email me on orders@chadwildvenison.co.uk, and I’ll let you know what’s available with a price list.
Please be aware that this is a very small-scale business, and availability will vary depending on the season. I cull only the numbers necessary to achieve a sustainable balance with the land.
For Kitchen Garden People customers, you can collect your order on the first Friday of each month, from wherever you pick up your veg box - please make sure to let me know where you pick up your box from.
Please email me on orders@chadwildvenison.co.uk, or text me on 0796 339 2088.