Local, seasonal food on the menu at Highland and Aberdeenshire workshops

Scotland boasts a range of wild, natural food like venison. Scottish Natural Heritage (SNH), the lead in the Scotland’s Natural Larder initiative, works to connect people with food from nature, providing the skills and knowledge on how to make use of food sustainably harvested from the wild.

The first workshop was an intensive class held in September near Tain, Ross-Shire, to provide skills in safe and hygienic venison butchery and preparation.

Held at Forest Enterprise Scotland’s SQWV (Scottish Quality Wild Venison) accredited Tarlogie Larder, the event was a collaboration between Scotland’s Natural Larder and Forest Enterprise Scotland.

The course demonstrated how to achieve safe Best Practice standards for people intending to purchase a deer carcase for their own consumption at home by making use of private sales from estate larders or the Forestry Commission, or for people who shoot an occasional deer themselves.

The butchery demonstration and supervised workshop, led by Graeme Dunbar, a master butcher from Ardgay Game, aimed to pass on the skills that would help add value to the venison.

Participants worked through the full process, beginning with an in-skin carcase, through to the butchery and preparation of cuts of meat. The masterclass included advice on how to minimise waste and ensure that correct temperatures are maintained during the processing of the venison.

The second workshop was held in Aberdeenshire, as part of the Tarland Food & Music Festival. Run by the Scotland’s Natural Larder initiative, the sold-out demonstration involved the butchering of a deer carcase by Barry Florence of Ballater Butchers HM Sheridan. Barry took everyone through the jointing, boning and trimming process to end up with beautifully prepared cuts of meat. To finish, there was a brief demonstration of ‘breasting’ and ‘legging’ game. Attendees were able to take a partridge or a pigeon home to try out their new skills.

SNH’s Rural Resources Manager, Claudia Rowse said, “Wild deer are an asset to Scotland. They are integral part of Scotland’s nature, provide us with healthy food and are important to our economy. We were delighted to find such an enthusiastic audience for this course which helps people to make the most of this natural resource.”

Derick MacAskill, FCS Wildlife Ranger Manager said “By helping provide the skills for people who want to buy an occasional carcase, we are enabling people to have access at very reasonable price to a high quality local product.”

Follow Scotland's Natural Larder on Facebook and Twitter (@scotsnatlarder ) or see www.snh.gov.uk/foodanddrink to keep up-to-date with new workshops and other events.

For tips and recipes for venison, see www.scotlandsnaturallarder.co.uk

ENDS

Media queries - contact SNH media & public relations officer, Vicki Mowat, on 0131 316 2659 or vicki.mowat@snh.gov.uk (Tues to Fri) or the Inverness press office on 01463 725 022.