Wicklow County Council and Wicklow Naturally partnered to host the inaugural Vision for Venison event at Number 12, Prince of Wales Terrace in Bray. Despite being one of the healthiest, most sustainable and tastiest products produced in County Wicklow, venison consumption remains low. Many people are unaware of the diverse range of meat cuts and recipe options available with venison. The Vision for Venison event showcased Wicklow chefs demonstrating the versatility and flavour of Venison alongside other Wicklow products.
The event was part of Wicklow County Council’s Climate Action Week and the annual Wicklow Naturally celebration of October Feast. Venison is a fantastic product from Wicklow that deserves more recognition. Improved deer management and control of a well-balanced, healthy deer population can help to protect upland habitats vital for climate resilience. It has long been acknowledged that restoring native woodlands in Wicklow is challenging due to damage by deer. When deer populations exceed the land’s capacity to sustain them in the uplands they can also harm peatlands, heaths and natural grasslands - habitats that are crucial for carbon storage and rainfall absorption on the hills.
The event featured discussion panels hosted by food and agriculture journalist Suzanne Campbell. Guest speakers included biodiversity managers and representatives from Wicklow Uplands Council, Wicklow County Council, Irish Deer Commission, food tourism specialists, hunters, farmers, butchers chefs and retailers. The event, held at Number Twelve Bray, saw five Wicklow chefs create a wide variety of dishes in the venue’s demonstration kitchen. The cooking demonstrations were filmed and will be uploaded to the Wicklow Naturally website along with recipes that inspire the use of venison for both special occasions meat and everyday family meals. Wild Irish Game sponsored a full Wicklow deer which was expertly butchered by craft butcher Martin Sikula. The event concluded with a Wicklow Naturally Banquet - a supper made entirely from Wicklow food and drinks. Irish drinks journalist Oisin Davis conducted a cocktail demonstration and served his ‘Wicklow Wanderer’ cocktail to guests.
Cathaoirleach of Wicklow County Council Paul O Brien “commended Wicklow County Council and Wicklow Naturally on the event saying that “Venison is one of the great products from Wicklow. There is a huge opportunity for greater consumption of venison. Developing this Wicklow product will contribute to the management of deer in County Wicklow. Numbers of deer are rising in Wicklow and their damage is becoming increasingly apparent.”
At the event, John Cashman, a board member of Wicklow Naturally, remarked, “Venison offers a sustainable, healthy, and flavourful alternative to common meats. Rich in protein and low in fat, it has the potential to become a signature dish from Wicklow. With an abundance of wild deer in the county, the quality of Wicklow venison is gaining recognition nationwide. "Wicklow Venison" or "Wild Wicklow Venison" has become a mark of excellence. This provides us with a great opportunity to promote both the product and, by extension, the entire county. “
Ashley Glover, President of the Irish Deer Commission, thanked Wicklow Naturally and Wicklow County Council for bringing together hunters, landowners, butchers, chefs and food journalists. He said “We need to see venison on the menu and not just in high-end restaurants. The Irish Deer Commission would support the national rollout of Vision for Venison events to highlight venison in the context of data-driven deer management”
Incorporating venison into meals, whether at home or dining out, can assist with deer management and help protect Wicklow’s uplands while providing tasty, healthy, lean meat with a low carbon footprint. It’s a product that Wicklow and Ireland should celebrate more.”