A Perthshire farmer’s innovative “superlarder” project will donate wild venison to food banks, addressing deer overpopulation and food waste.
Helen Stewart has too many deer on her Knockbarry Farm, which spans five thousand acres. The deer damage fences, eat sheep’s grass, and their hooves hurt the land. This releases carbon and causes erosion, making it hard to make a profit. Deer also cause road accidents.
Shooting deer is the solution, but venison prices are low, making hiring a stalker tough. Too much venison lowers prices even more. Stewart won grants for a “superlarder,” which helps her earn money from venison sales.
She can now cull the deer she needs to while also helping local charities. Normal larders only chill carcasses. This new larder can process meat. This lets her sell prime cuts locally for more: £220 each!
She can now pay staff more easily. Also, she ships meat to charities per her grant. Stewart donates burgers, mince, sausages, and meatballs to food banks. A butcher processes the meat.
Farmers suggested burying deer. Stewart hated the idea of waste. So, this plan creates a new outlet: fresh, local venison goes to Scots. The farm is near Cairngorms Park, and deer impact the park’s areas. The CNPA funds part of the project, and the lottery provides the primary funds.
Another farm, Glenkilrie, got similar funding. They will donate venison to schools and hope to supply school kitchens someday. Lauren Houstoun says deer look like pests. Now they show deer’s real value. Mike Cottam advises on land for CNPA and manages deer around Pitlochry.
Deer doubled in fifty years. Land managers lacked good deer data. Low venison prices made culling hard. Deer cause damage above 25 per sq km. Knockbarry has 47 deer per sq km.
Cottam thinks superlarders can spread. Three other land managers are keen. Cost is the biggest hurdle. More grants might be possible in the future.
Selling carbon credits could work too, as deer removal protects carbon.
Reducing deer helps Scotland’s goals, as it protects habitats and reduces climate issues. Jackie Mahoney runs a food bank that gets venison from Helen. People love the products; it is like beef.
Chris Rowley runs a resort. He buys prime cuts from Helen and is happy to source food locally.