Kirnan Estate Venison
Kirnan Estate and the surrounding glens are home to three of Scotland’s iconic deer species; Roe, Sika and the majestic Red Deer. As the seasons progress the glens echo with the roar of the Red Stags and the whistle of Sika Stags at the peak of the deer rut, a classic Scottish experience that never fails to make the hairs on your neck stand up.
We have a deep love of deer and the role they play in ecology and economy of the local area. We take great pride in managing our wild deer population properly in order to keep a balance of a strong, healthy herd, as well as maintaining our diverse flora and fauna.
Food is creative - light your culinary spark in Argyll.
Kirnan Estate Venison stock a selection of our fresh and frozen ready cut venison products, from loin, haunch steaks, to kebabs, burgers and mince. We have a small, cash only, honesty fridge/freezer available in our Boat House (Kirnan Estate, PA31 8QL) that retail customers can serve themselves from - please just following the instructions.
If you are looking for something really special, we offer prime 14 day dry aged venison from our specialist Dry Ager cabinet and its Himalayan salt blocks. Like beef, the dry ageing process enhances the tenderness of the prime cuts and brings a mellow flavour profile.
We are also able to provide individually commissioned cuts, large joints, or whole skinned carcasses for special occasions. To make a retail order, click on the button below or send an email enquiry to contact@kirnanestate.com and customers can collect direct from us. On occasion for large or consolidated orders we may be able to offer delivery.
Our hospitality partners can send an enquiry to contact@kirnanestate.com including delivery via temperature controlled units.
Wild, sustainable and delicious
All the deer we harvest and turn into wonderful and nutritious venison product comes from wild and free range animals that form part of our annual deer culls, and all are sourced within a 10 mile radius of the estate. This means the animals exist in a natural environment, and are harvested in a highly ethical manner as part of planned and managed culls.
We do not shy away from the fact that effective deer management involves the culling of a wild animal and we ensure that this is done in the most humane way possible. All our venison is approved to enter the food chain via certified ‘Trained Hunters’ who inspect animals prior to them being culled, post-mortem and as they are processed in to venison product. We process all of our venison onsite in our council registered and approved Game Larder. Kirnan Estate Venison has a Venison Dealers License (VDL) and is proud to supply our venison and game products to the community, local hospitality establishments and industry partners.
Given the proximity of our deers herds to the estate, larder facility and our end customers our venison comes with near zero food miles, is completely traceable and with clear provenance.
Taste the difference
Each of the deer species have a slightly unique flavour and texture profile and our team would always be happy to advise on the best species and cuts/product to achieve your culinary objectives, be that a hearty evening winter stew or centrepiece to a special family occasion.
Roe Deer
This is the smallest of the three deer species to which we have access. This size translates in to the cuts of meat and scale that is available to those cooking. Roe has slightly lighter colour to the meat and some say it comes with a slightly sweeter note than the others species. Given its size, it is probably the tightest of the meat grain, so works well with delicate sauces and pairings. A butterflied and marinated boneless haunch of roe makes an amazing summer BBQ for 4-6 people. Roe deer venison is available most of the year.
Sika Deer
Sika fall neatly in the middle of the species size wise but what they lack in size they make up for in overall behavioural attitude and culinary perfection. In our opinion Sika are the best eating of the three species we have access to. There is a reason the wild venison rarely comes to the public market as it often ends up in stalkers’ personal freezers! Sika has a beefier and redder colour to the meat and they carry a naturally higher level of fat to the other species. Given its size, the grain of the meat falls in the middle, slightly more open than roe but tighter than red; it absorbs flavour well but equally holds its own in a simpler dish. A succulent burger made from minced Sika, melting blue cheese and a slice of smoked bacon is about as delicious as it gets. Sika deer venison is available most of the year but sometimes requires a special order.
Red Deer
Red Deer are the largest of the Scottish deer species size wise and are arguably the most prevalent. This scale means it forms a fantastic centre piece to an important culinary event or our smaller cuts of meat can form the basis for a more intimate setting. Red has a beefier and redder colour to the meat. Given its size, the grain of the meat is the most open of the species we have access to, and lends itself to bigger and bolder flavours and cooking styles. A roast loin served medium-rare, with a deep bone marrow and red wine sauce is sure to impress. Red deer venison is available all year.