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Ireland’s deer population – pests or are they the key to lowering our carbon emissions?

Sinead Ryan


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A deer cull is carried out in the Phoenix Park each year

A deer cull is carried out in the Phoenix Park each year

A deer cull is carried out in the Phoenix Park each year

It wouldn’t be the first thing I would opt for on a restaurant menu, but venison is seasonal and comforting during this coldest of seasons, especially when served sitting on a bed of pillowy, buttery mash or root vegetables.

It’s leaner than beef, lower in cholesterol and calories and always organic, since deer feed naturally on grass and wild foliage. But it can be a bit dry if not cooked properly, so I tend to remain wary about home-cooking it. A local butcher sells it in a variety of cuts, from venison pie to sausages, shanks to burgers, but I’m not sure how sales compare to other, more popular meat products.


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