18. A new agricultural industry in Scotland and the first new domesticated livestock species for 5,000 years
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Although farming deer for meat began in Scotland during the 1980’s, a large scale British taste for venison as demonstrated by retail sales has only become apparent in the 21st century. Now all UK supermarkets sell venison and are reporting yearly sales growth of around 25%. Most of this is farmed venison imported from New Zealand. Notwithstanding that, the largest source of UK venison remains wild deer with the majority by weight from Scottish red deer (Cervus elaphus) however this supply is declining. New Zealand farmed venison production is also declining. The Scottish government has therefore taken measures to increase the farming of red deer. A newly constructed privately financed abattoir for farmed deer, represents an entirely new initiative within Scotland with benefits for game meat hygiene. In addition, many new deer farms have been established including some projected to run 1000 breeding females. The addition of venison to the repertoire of mainstream red meats confers significant health benefits arising from the composition of this meat. However, whilst farmed venison can be treated in the same way as conventional abattoir killed meats, the provision of hygienically produced wild venison from wild deer killed in the field is challenging.