Why is Rothiemurchus Venison so delicious?

At Rothiemurchus we are fortunate to have the choice of the most succulent, tender, fresh wild venison. 

Peter Ferguson, our Head Stalker, ensures that our deer live a peaceful, healthy life grazing the sweet grasses of our forests and hills, unaware that there is human activity close by.  Since wild wolves became extinct in Scotland deer have no natural predators, so to make sure they are healthy, do not starve or destroy the fragile natural environment in which they live, their numbers have to be controlled by humans.  Each red deer is carefully selected and every beast is handled with great care and respect

At Rothiemurchus we are passionate about delicious food and we think you can ‘taste’ the care that is put into each stage of bringing food from the forest, hill or farm to the plate.  We like venison that is not too ‘gamey’, so it is only hung for a few days before our butchers Brian Dey or Fraser Sharp expertly prepare it for the counter so that there is virtually no waste, whatever the cut. Our ‘butterfly’ steaks can be pan fried or grilled in a few minutes and served with Rowan jelly or Inverness sauce and vegetables for the perfect ‘express’ meal, our casserole is as tender as our roasts which melt in your mouth.  

A great reputation

Over the last 20 years Rothiemurchus has gained a reputation as the finest venison and was chosen by Rick Stein and the BBC when they celebrated Food Heroes.  Old recipes instruct cooks to marinate venison to mask its strong flavour and add fat to stop it drying out.  With Rothiemurchus venison this is not necessary; it is so tender and moist you can treat it like our finest Highland Beef. 

We hope you enjoy it as much as we do.