Forest to Fork is proud to be a member of the Scottish Quality Wild Venison assurance scheme both as a Producer (Forest) and as a Processor (Fork). This gives the customer the confidence that all deer are culled, handled and processed to the highest standard.
Sustainable Wild Venison
The Forest to Fork larder has been built to a very high standard and customers are always welcome to view the premises when collecting their venison.
All deer are prepared, butchered and packaged by Nick in order to maintain high food hygiene standards and a consistently tasty product. Being responsible for the entire process from the initial cull right through to the sale of venison direct to the customer, this ensures full traceability. In fact, every pack of meat has a unique code on the label allowing it to be tracked back to within a few feet of where the deer was culled.
The venison is carefully prepared to provide convenient and consistent cuts of meat which is then vacuum packed to seal in the flavour and maximise shelf life either fresh or in the freezer.
Mince, stew and burgers provide an affordable weekday meal. Haunch roasts and steaks are great for entertaining friends and family. Striploin steaks are perfect for those special occasions.
Nick shares recipe ideas in the NEWS section and always welcomes suggestions from customers.
Why not take a look at our Journey from Forest to Fork video to see what is involved in bringing such a quality wild product to the table…
Taste the difference!
Roe venison has a relatively close texture and milder flavour than both red and sika.
Sika venison generally has a higher fat content than roe and red and has great flavour because of this.
Red venison has a more open texture and a good gamey palate.
A bit about Wild Venison...
Venison is a very lean and tasty alternative to beef, pork and lamb*. It is high in protein but very low in cholesterol and fat (with virtually no saturated fatty acids). Venison also contains higher levels of iron than any other red meat.
Wild venison is even better as it is naturally free range and so contains no added substances sometimes found in farmed meat. Wild venison is also very sustainable; without any natural predators in Scotland, deer numbers need to be managed in order to maintain a healthy population. In some areas it is also necessary to reduce deer numbers in order to protect important habitats, woodlands or agricultural crops.
*A nutritional analysis of raw meat samples by the Leatherhead Food International Research in 2006 revealed that wild venison contains higher levels of protein than both lamb and beef (23.4g/100g compared to 20.8g/100g for lamb and 23.1g/100g for beef) while levels of fat were significantly lower (1.0g/100g compared to 9.9g/100g for lamb and 11.0g/100g for beef) and zero saturated fatty acids (compared to 4.75g/100g for lamb and 4.39g/100g for beef).
‘Wild venison is a quality by-product of an essential management process’.
All deer processed by Forest to Fork are culled within the Highlands and Morayshire area, with all venison sold within the same catchment minimising food miles.
You can order Venison by placing an order using the SHOP page, and then collect directly from our larder, or alternatively come along to one of the local markets and see all the other great produce available on your doorstep. Check our Facebook page to see if we’re at a venue near you!