Deer Farming

Venison is one of the few red meats seeing consumption grow in the UK. Previously it's been perceived as a high end meat but it has a reputation as a healthy meat that is low in fat, high in protein and stacked with vitamins and iron. Rachael Garside meets a number of deer farmers in Wales tapping into that niche but growing market. At the Welsh Venison Centre in the Brecon Beacons, they've plenty of experience in farming deer. Established as a venison farm by the Morgan family in 1985, their meat is particularly sought-after, locally and further afield. One of their suppliers is Kath Shaw, she runs an 80 acre deer farm with a breeding herd of 45 hinds, near Builth Wells, that she established 15 years ago. But there are also the newcomers, with concerns over the future of lamb exports post-Brexit the Rhug Estate, near Corwen in Denbighshire this year welcomed the arrival of a small herd of Japanese Sika Deer. Described as the Rolls Royce of the species - the meat is said to be tender and light with a distinctive marbelling - which puts in high demand by top restaurants around the world.