A Vision for Venison Event: A Showcase of Wicklow’s Local Ingredients

The Wicklow Naturally food and drink network, in partnership with Wicklow County Council, hosted the Vision for Venison event. This event aimed to elevate the profile of venison, one of Wicklow’s healthiest and most sustainable meats.

Taking place during Climate Action Week, the Vision for Venison event highlighted the importance of responsible deer management and its benefits for the environment. The event featured cooking demonstrations by five talented Wicklow chefs, showcasing a variety of dishes made with local ingredients.

In addition to the culinary showcase, the event included lively discussion panels led by food and agriculture journalist Suzanne Campbell. Participants included biodiversity managers, food tourism specialists, hunters, and chefs, all contributing to a dialogue on the intersection of food, sustainability, and local ecosystems.

Wild Irish Game sponsored the event by providing a full Wicklow deer, which was expertly butchered by craft butcher Martin Sikula. The evening concluded with a Wicklow Naturally Banquet, featuring a menu crafted entirely from local produce and beverages. Guests also enjoyed a cocktail demonstration by drinks journalist Oisin Davis, who introduced his signature ‘Wicklow Wanderer’ cocktail.

The Vision for Venison event successfully highlighted the  potential of venison and sustainable practices within Wicklow’s food and beverage network.

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 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”

This event was partly funded by the Department of Agriculture, Food, and the Marine.

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