It’s an exciting day for us at Howies HQ as we celebrate the welcome return of Glen Lyon venison into our restaurants. Although there’s not a strict time of year you can eat venison, Scottish venison is best enjoyed from now until around about the start of April.
We source our venison from our own estate in Glen Lyon. Located in rural Perthshire, the glen stretches 32 miles and forms part of the Loch Rannoch and Glen Lyon National Scenic area. Its scenery really is stunning with Sir Walter Scott once describing it as the “longest, loneliest and loveliest glen in Scotland.”
One of the best things about sourcing our own venison is that we can tell you the exact journey from hill top to table. Our ghillie, Jimmy, takes the deer directly to the butchers, who bring the meat directly to us. We feel it’s our responsibility to use all the meat with minimal wastage. Our chefs will use the cuts from nose to tail in our main venison dish, as well as in casseroles and terrines.
The great thing about venison is that it is recognised as one of the most nutritious of all red meats and is remarkably low in fat. Because its not been farmed, the meat is really lean. In fact, it’s less than 2% fat (that’s less than chicken), a fantastic source of healthy protein and really good for you – great for the waistline! After all, our ancestors ate it, so it really is the meat we’re designed to eat as humans.
If you’re keen to try Scottish venison for yourself, it’s available from this weekend across all Howies Restaurants. We tried the latest venison dish at Howies Waterloo Place – Glen Lyon venison haunch with black pudding & venison sausage roll, seasonal vegetables, pear & rosemary sauce – boy, you’re in for a treat because it’s completely delicious