Every piece of wild venison from this project comes with a documented selection justification. The animal was identified from population survey data. Its age, condition, social role and reproductive status were assessed against six criteria before a harvest decision was made. The death was instantaneous. The gralloch was left on the hill.
This is not how most venison is produced. It is how venison should be produced — with the full ecological chain intact, nothing wasted, and a record that can be traced from the population model to your plate.
The mushrooms and berries are foraged from the same landscapes, in season, by hand. The provenance is not a marketing story. It is the actual story.
See the selection methodology at hunter-gatherer.co.uk →A working calendar for upland Scottish foraging. ★ marks peak season. Venison is available year-round from managed culls across both seasons.
Recipes built around what the season and the landscape provide — not what the supermarket stocks.
Field notes, harvest videos, and the honest account of what wild food production actually looks like — from population survey to plate.
A small number of traced, documented, ethically harvested animals are available each season. Every piece comes with the selection justification and the full ecological story.