Could eating more venison help our countryside?
Half of the UK's ever-expanding deer population should be culled annually to save woodlands and wildlife, a group of scientists has affirmed, and that could mean more free-range venison in the shops.
Too many deer
There are currently around 1.5 million deer in the UK – more than at any time since the last Ice Age – and because they do not fall victim to predators, their numbers are bound to increase further.
In a BBC News article, Dr Paul Dolman, an ecologist at the University of East Anglia, where the culling proposal came from, said: "We know deer are eating out the... vegetation of important woodlands, including ancient woodlands.
"Deer are implicated as the major cause of unfavourable conditions in terms of woodland structure and regeneration.”
There is also evidence to suggest that reducing the number of deer would see an increase in the number of woodland birds such as the Nightingale and Blackcap. Plus road traffic accidents and crop damage would most likely fall.
Major cull
The new research found that existing management strategies are failing (teams from the university drove more than 1,140 miles at night with thermal cameras to spot deer and make an accurate estimate of their numbers), and that destroying 50-60% of deer annually is necessary to keep their numbers down. That equates to shooting more than 750,000 deer a year.
In response to the university’s suggestion, the RSPCA said that it was "opposed in principle to the killing or taking of all wild animals unless there is strong science to support it, or evidence that alternatives are not appropriate.
"Even if a cull is supported by science, it is very important that it is carried out in a humane and controlled way.”
Is venison the answer?
The university researchers suggested that one way to deal with the excessive deer population is to promote the UK venison market. That way any culling would supposedly be ethically and economically acceptable.
"We are not killing something and then incinerating the carcass,” said Dr Dolman in the BBC News article. “What we are talking about is harvesting a wild animal to supply wild free-ranging venison for our tables - for farm shops, for gastro pubs.” Maybe the man has a point, seeing as we have trouble trusting supermarket meat nowadays?
Here are five of our favourite venison recipes, to get you in the mood…
Venison carpaccio
Mark Sargeant serves his venison carpaccio-style, rubbing oil into venison loin, seasoning and searing in a very hot pan for just one minute. He then slices it thinly and drizzles over a dressing made from agave syrup, lemon zest and juice, English mustard and a little oil. Finish with coriander.
Barbecued haunch of venison
Pop venison on the barbecue for a tastier, healthier alternative to chicken or beef. Soak your haunch of venison in a marinade made from rosemary, garlic, sea salt and olive oil, seal the meat well on both sides, then cook on the barbie for half an hour or so, turning it over half way through.
Steamed venison pudding
Steamed venison pud is an old-fashioned favourite, perfect for when it’s chilly out. You’ll need diced venison, an onion, celery, thyme, flour and seasoning for the filling, and you also need to make a suet pastry case from flour, suet, cold water and seasoning. Serve with mashed potato and greens.
Venison burgers
No horsemeat here! This is a different spin on the homemade burger, using venison mince which is extremely meaty, tasty and perfect for the skillet or barbeque. Gary Kingshott assembles his burger thus: spread of mayonnaise, meat, cheese, leaves, tomato, sea salt, gherkins, pickled chilli. Simple!
Venison stew with dumplings
Tom Kitchin goes all out to impress with his venison stew, made from the haunch of the animal and flavoured with juniper berries, parsley, bacon, garlic and red wine. He even tops the dish off with dumplings, made from flour, butter, egg, thyme, orange and cheddar cheese.
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