Sustainable Wild Venison

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.

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.

Only the best carcases are selected to be butchered at the Forest to Fork larder. All venison is prepared using the ‘seam-butchery’ technique. This is more time consuming than traditional butchery methods as it involves breaking down cuts of meat by individual muscle groups giving a more consistent product. All ‘silver skin’ (the chewy bits) is then removed to produce the most tender cuts of meat. We consider the texture of meat to be as important as the taste.

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.

Meat from deer has been an important component of the human diet since prehistoric times. In fact, the term venison (from the Latin venari – to hunt) originally referred to meat from any wild animal.

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.

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 have a look at our venison on the PRODUCTS page and then place an order by phone or email, via the CONTACT page. Venison can be collected 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!