Wild Irish venison could become the next big sustainable food trend

As deer numbers surge, chefs, hunters and food bodies are pushing to reposition wild venison as a sustainable, healthy Irish staple

A Sika deer in North Cork. Growth in the country's deer population means a plentiful supply, and a new drive to see wild venison as a sustainable and healthy option and an alternative to intensely produced meat is gaining ground. Picture: Dan Linehan

Once the meat of kings and chieftains — medieval and renaissance literature is peppered with references to the fine straps and haunches of deer enjoyed by the aristocracy in Ireland — wild venison has to date failed to capture the modern Irish imagination.

But that could all change.