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Events & Presentations
The Deer Initiative required promotion of the problems faced with un-culled deer populations in the local woodlands throughout
Research highlighted that it is often perceived that deer in the woods are few and far between. The public are generally not aware of the damage caused to the woodlands by the deer and the damage over population causes to the herds.
I was contacted to provide consultation and a solution to a way in which a message could successfully be sent out into the public arena addressing a very emotive issue of culling the deer and encouraging people to buy and eat the venison.
I carried further research which showed most people assumed stewing was the main way in which to cook venison and that it was a tough and strong tasting meat. Very few people realised the health benefits associated with the meat - it is lower in cholesterol than chicken.
I decided to tackle both aspects of the problem by arranging a live cookery demonstration to take place within the local town of
This allowed people to not only learn about deer and watch the different ways in which to cook and serve venison but to also be able to try tasters, which made people realise that venison cooked properly, was a very tender meat and not overpowering.
I had contacted a former BBC MasterChef winner to demonstrate at the live promotional events. This helped to attract attention to the event.
In order to really get people onboard with eating venison, I prepared a number of recipe leaflets for people to take home with them on the day or download from a website. I also arranged prior to the event for local outlets to be open and to have a supply of the local venison for sale to the public.
The demonstration was a huge success and prompted more to take place around the county.
The venison sold out. The public were happy in the knowledge they were not eating a scarce resource as had once been believed.
(if you would like further information or recipies, please contact me)