Culled national park deer providing venison for schools and foodbanks

A project that helps reduce high deer numbers and provide venison for food banks and schools has been launched in the Cairngorms National Park.

Two farms that have experienced damage from deer cull some animals and butcher the meat in newly installed larders on their land.

The venison is processed into mince, meatballs, burgers and sausages that are given to local schools, food banks and community kitchens for free.

Wild venison sausages from Fair Feast at Knockbarry Farm. Cairngorms National Park Authority

It will also foster a local, low food miles market for venison and create training opportunities and rural jobs.

The project, part of the Cairngorms 2030 programme, supported by The National Lottery Heritage Fund, also aims to inspire land managers and groups in other parts of rural Scotland and beyond, to solve critical land management challenges whilst benefitting local communities and businesses.

Sandy Bremner, convener at the Cairngorms National Park Authority, said: “This is an exciting project that will help farmers tackle a long-running problem, support the wider community, and preserve fragile habitats. There’s great potential for it to be rolled out further, and we are already looking at other areas that would benefit.”

Project partners and directors of Fair Feast social enterprise at Dalnagarn Larder, Knockbarry Farm. Left to right: Heather McDade, Helen Stewart and Jackie Mahoney. Cairngorms National Park Authority

Mike Cottam, project lead at the Cairngorms National Park Authority said, “This a truly collaborative approach to solving rural challenges, which came to life thanks to the West Grampian Deer Management Group together with the drive and expertise of the farming families involved.

“It has deeply considered the needs and skills of those involved and it is off to a flying start.”

The farms involved, Glenkilrie near Blairgowrie and Knockbarry near Pitlochry, were awarded a grant to purchase and manage the deer larders, from which deer culled in and around the national park will be butchered.

A significant proportion of the venison, including mince, meatballs, burgers, and sausages, will be donated to foodbanks, local schools, and community kitchens.

Venison donated to chef Mark Balfour at Giraffe social enterprise in Perth. Cairngorms National Park Authority

To ensure the project becomes financially self-sustaining, venison from the larders will be sold to local retail outlets, hotels, and restaurants through already established routes to market forged by the farming businesses involved.

Helen Stewart’s family has been farming Knockbarry Farm near Pitlochry for more than 400 years.

The project partner has established a social enterprise called Fair Feast to facilitate substantial and consistent venison donations.

It has already donated quarter of a tonne in venison products to the local community and is on track to deliver four tonnes annually.

Mrs Stewart said: “We experienced agricultural damage from an extremely high deer density (47 per square kilometre, almost five times over the recommended maximum) on the farm.

“We wanted to find an ethical and sustainable way to reduce deer numbers. By developing Fair Feast, we found a way to reduce environmental damage and provide a new permanent supply of lean nutritional protein for those in food insecurity.

Project partners left to right Lauren Houstoun and Andrew Houstoun Glenkilrie Larder and Mike Cottam of Cairngorms National Park Authority. Cairngorms National Park Authority

“We now have a full-time master butcher working to produce venison sausages, burgers, mince, meatballs, and stew.

“Fair Feast is financially self-sufficient as we sell the tenderloin steaks to finance the butchering and donation process. The tagline is ‘sales matched in food bank donations’, so the public know that by buying Fair Feast they can power social change in their local community.”

Glenkilrie Farm has been owned by the Houstoun family for 67 years. Andrew farms in partnership with his father David and mother Morag.

Lauren Houstoun, owner of Glenkilrie Larder, said: “This project is such a fantastic initiative set out by the National Park, allowing our business to utilise the wild red deer, adding value for everyone involved.

“Population of deer herds are rising and agricultural damage increasing and in turn these fantastic animals are starting to be viewed as pests. We are thrilled to be able to put a positive spin on the situation and show what a valuable commodity the deer really are. We are focused on creating a strong network to allow schools across Scotland access to this delicious, high protein, low fat meat.”

The Larder is donating the venison for use in home economics classes and hope it can be used on school menus in future.

“The positive response to this project to date is so exciting and we cannot wait to see the benefit this will have for school children across the country,” Mrs Houstoun said.

“Last year we opened Glenkilrie Larder Cook School at the farm. We plan to not only donate meat to schools but will also invite school groups to learn all about deer and how to cook this fantastic meat. We are passionate in our efforts to make sure children know where their food comes from.”

Over the past 12 months, the Cairngorms National Park Authority has begun work delivering Cairngorms 2030, a programme of 20 projects working across a range of issues that will see the Cairngorms become the first net zero National Park in the UK, all while empowering the people who live and work here to tackle the nature and climate crisis.