Why eat venison?
Its a primal thing
For as long as humans have existed, we have hunted and celebrated deer. There was a deeply rooted respect and connection between human and animal, which was spiritual as much as survival. We were part of the food chain, and hunted just like any other carnivorous animal to sustain our needs.
Today, this connection has been largely lost. Meat has become an expected right, not a precious resource. Mass meat production, often in inhumane conditions with greed over need, isolates modern humans from the need to hunt as we did for millennia, causing the loss of a deeply rooted primal instinct and respect towards animals.
The ethical and biodiversity reasons
The UK is experiencing a deer population crisis. Since the local extinction of native wolves, lynx, and bears in the UK in the 1500s, deer have no natural predators. Then humans introduced Sika, Muntjac, and Chinese Water Deer in the 19th century and deer populations are so high, biodiversity in our woodlands and forests is heavily impacted by deer grazing and browsing. Species of native birds, butterfly, and plants are reduced, impacting the natural food chain and pollinating insects, vital food and farming. Responsible culling of deer to maintain ecosystem balance and a healthy population is the solution, which leaves us with a supply of wild game meat.
Sustainable, organic and as free range as meat gets
Venison has more protein, more iron, and less fat than even the finest beef. As a wild meat, it is fully organic, with no additives. It comes from an animal that lived free range and wild, and tastes simply wonderful.
It is a protein rich super food which is not only tastes great, but is a healthy, ethical, and sustainable alternative to other meats.