As a professional food and drink journalist, the journey of food from its source to our plates has always been a topic of great fascination for me. One particular aspect that has piqued my interest for quite some time is the process of ethical hunting and its crucial role in providing us with natural, sustainable meat.
This led me to accompany Tom Rust, one of the proprietors of Perthshire Game, a butchery renowned for its commitment to offering “wild, ethical [and] sustainable” meat. I joined Tom on a deer stalk in order to gain a deeper understanding of how wild game finds its way onto our tables.
Admittedly, I approached the deer stalk with a degree of trepidation. The prospect of witnessing the shooting of a deer filled me with unease, as I had never been in such close proximity to the hunting process. Nonetheless, it was imperative for me to confront the realities behind the meat I consume on a daily basis.
Despite my initial apprehension, spending the day with Tom proved to be an enlightening experience. Tom’s approach to hunting was characterized by nuance and thoughtfulness, as he expounded upon the importance of ethical and humane practices in the harvesting of wild game. His respect and admiration for the deer were palpable as he elucidated the necessity of controlling deer populations for the well-being of the ecosystem.
While our deer stalk did not yield success in locating a deer, the sight of the deer carcass in Tom’s storage served as a stark reminder of the origin of the meat we consume. For the first time, I found myself face to face with a deceased animal, prompting me to reflect on the detachment that many of us exhibit regarding the origins of our food.
Tom’s fervor for ethical hunting and locally sourced meat was evident as he discussed the challenges of communicating the source of his meat in a society that often favours the convenience of supermarket shopping. His unwavering commitment to promoting wild game as a sustainable and environmentally conscious choice was undeniably inspiring.
Taking a portion of venison home with me, I prepared a dish using a recipe provided by Tom and Instagram chef Keith Greig. As I cooked and relished the crispy chilli venison, I developed a newfound appreciation for the effort and dedication that contribute to bringing this natural, unprocessed meat to our tables.
Although the experience did not prompt me to adopt a vegetarian lifestyle, it did furnish me with a deeper understanding of the ethical considerations involved in the meat industry. It has prompted me, as a consumer of meat, to strive for improvement, as Tom rightfully articulated.
In conclusion, my time with Tom was a thought-provoking expedition into the realm of ethical hunting and wild game. It has engendered within me a heightened appreciation for the sustainable and ethical practices that underpin the availability of wild, natural meat. Understanding the diligence and care that underlie this process has left an indelible impression on me, compelling me to approach the consumption of meat with greater mindfulness and ethical discernment.