Welcome to the Forest to Fork website
Hopefully this will give you a good taste of what is involved in bringing wild venison to the table. The FOREST page explains the processes involved in managing wild deer while the FORK page explains how this is then converted into a tasty, healthy and sustainable meat. Being responsible for the whole process from start to finish is very important to me as it ensures consistent attention to animal welfare and carcase handling, which in turn is reflected in the quality of the venison.
As mentioned on the website, ‘venison is a quality by-product of an essential management process’. As many will know, wild deer have no natural predators in Scotland and so the population needs to be managed responsibly to maintain the health of the animals and the habitat in which they live. This truly has to be one of the most sustainable sources of meat available.
Please take a look at the short video on the HOME page which shows each of the stages involved right from planning the deer cull through to selling the finished product direct to the customer and putting a meal on the table. Managing wild deer can be challenging at times, but ultimately a very rewarding job.
I select only the best carcases to butcher at the Forest to Fork larder. All venison is prepared using the ‘seam-butchering’ technique. This is more time consuming than traditional butchery methods as it involves breaking down cuts of meat by individual muscle groups. All ‘silver skin’ (the chewy bits) is then removed to produce the most tender cuts of meat. I consider the texture of meat to be as important as the taste.
I hope you will be tempted to visit the SHOP page and try out some of my venison. I am also a regular at a few of our local markets including Culbokie and Cromarty, as well as supplying the Dingwall Food Assembly. These venues are a great opportunity to source other delicious and local produce from the Black Isle and surrounding area.