I don't think rising deer numbers are in any way a direct result of venison marketing (either past or present), although I acknowledge that marketing issues may be exacerbating the current situation.But again brings me back to my point that @wytonpjs found so funny … how many cases of food poisoning were there before we had all these regs ? I’ll wager virtually zero and if the regs are so beneficial why do we have skyrocketing deer numbers and a general public who don’t really eat venison? The system doesn’t work . Myself I sell to a butcher and game dealer about 50 a year then butcher about 50 myself and give away to family friends and landowners ( tend to sell the reds and fallow more than anything) I’ve introduced many friends and work colleagues to venison which I’ve gifted but on the whole the public aren’t bothered about eating venison
The massive rise in deer numbers is, in my opinion, is largely down to the following:
- An unexpected spin-off from the large-scale agri-environment schemes of the past 2 decades. (Think of setaside, uncultivated field margins, wild bird cover crops, woodland creation schemes, restrictions on hedgecutting etc etc). These have created fantastic deer habitat, not only for feeding and breeding, but also for colonisation of new areas.
- The culture among stalkers of shooting male deer in preference to females.
- The huge rise in recreational stalkers "managing" deer on small areas, understandably in a way that maintains or even increases numbers, rather than reducing them. Why would they want to reduce numbers and ultimately lose their sport?
I don't suppose for a moment that there are any more cases of food poisoning associated with the consumption of venison now than there ever was, but with the "relaxation" of the rules (or the "new" rules, if you prefer to call them that) that enable more people to butcher carcasses and sell the venison, comes a greater level of responsibility and a greater level of risk. And in order to preserve the fortunate situation in which we find ourselves we need to acknowledge that risk and ensure that we do our utmost to mitigate it through responsible carcass preparation, and be able to demonstrate due diligence by undertaking proper training. Provided that we do this voluntarily then we will hopefully avoid having it foisted upon us.
