We recently launched “Forest to Fork” – an accessible stalking experience right here in Rothiemurchus to take you behind the scenes of many different parts of the estate.
Led by our bio-diversity manager, Peter Ferguson, you’ll learn more about why and how wild deer numbers are kept in balance in a humane way. You’ll assist in conducting the conservation cull – maintaining the natural heritage of the land. Peter will also explain and demonstrate why venison from Rothiemurchus is sustainable and traceable, with low food miles.
You leave at dawn when the deer are lower down in the hills and most active. The weather will dictate the exact location. A clearer day allows you to go further off the beaten track whilst poorer weather takes you to the lower woodlands. Either option provides a true taste of Highland stalking. After the guided stalk, you’ll then experience rifle shooting in a controlled environment, before visiting the venison larder. Any deer shot on the estate is recovered to the larder where the meat is matured for several days before butchery. You’ll then meet the estate’s in-house master-butcher, Brian Dey, at the Butchery. To demonstrate the butchery, Brian will use a deer shot earlier and sufficiently matured. He’ll show you how to extract and handle the best cuts from the carcass.
You’ll learn about why our venison has such a wonderful reputation, about the different names and types of cuts, the preparation of the meat and which cuts suit different types of cooking.