Occasionally, for whatever reason and in whatever way, we all feel the need to get back to our roots. Genealogists can spend hours on the internet. For organic food lovers, venison is the way to go. It’s about as natural and unadulterated as meat gets. Truly wild animals can’t, by definition, be organic, but farmed venison, whose breeding and life cycle has hardly changed in the last thousand years, can. In fact, without the likes of Bad King John and James I and their bloodthirsty chums chasing them, a deer’s life is on the up. These days they’re born in the spring, live a stress free ‘park life’ and are dispatched in the field, eighteen months later, by expert marksmen, before the stress of autumn rutting.
losing the stigma
Across the pond, venison is all the rage with followers of the Weston A Price Foundation, but you don’t have to be an earth mother to enjoy it. The season for farmed venison actually starts in August, but despite it shining on the barbecue, it’s much more suited to autumn eating. Why we don’t eat more of it is a mystery, because on health, welfare and sustainability grounds it can’t be beat. It’s taken a generation for venison to divest itself of its toff nosh/cute bambi/’no I deer’ jokes image. It’s been a tough nut to crack, but finally the health benefits (high in protein, iron and Omega-3, low in fat and cholesterol), availability and our endless quest for something new has won it its rightful place on our plate.
‘v’ is for versatile
When I think of venison, I see comforting casseroles and chunky red wines, but it doesn’t have to be like that. Firstly, it’s just like any meat: some cuts grill, some roast, others stew. Secondly, venison is worldwide and totally adaptable – it takes rogan josh and stir fries in its stride. It also lends itself beautifully to my current favourite ‘dish of the day’, Bo Kho/Vietnamese Beef Stew. My top tip is, in a casserole, once you’ve browned your meat and added the liquid, don’t even think about letting it boil. Slow cookers/crock pots are best but, failing that, the oven on minimum setting is your best bet. Lean meat always needs TLC.
To keep the venison company, we’ve got some exciting new wines coming your way in October. Nativa Cabernet Sauvignon will work with roasts and steaks and Nativa Carmenere is perfect with casseroles and stews. There will also be a rustic Rosso Piceno for ragus and an award winning Corbières, so watch this space for our new Autumn wines.