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Game on

Pat Doyle, owner/operator with Wild Irish Game (and managing director at Ballymooney Foods) talks about the company’s status as the ‘home of wild Irish venison’

Pat Doyle’s entry into the food industry began in 1982, when he officially joined in on the third generation of butchers in his family. Having noticed a gap in the market, whereby it was impossible to get a supplier to deliver on a Saturday and a Monday, Pat saw an opportunity to develop a business supplying high quality, hand selected meats to the foodservice industry in Ireland, the UK and Europe. 

His move into the area of wild game came about 15 years ago: “I was asked by a fella to process a few deer. When I was finished, he said to me: ‘well, if you could do that consistently, you’d be number one in the market’. From there, we began processing deer and, today, we are the number one processor, with a full license to ship anywhere in the world.”

The company’s premises operate strictly in accordance with current European and Irish legislation. “We built the premises in 2019. We are a state-of-the-art facility that has achieved BRC AA certification. We have a highly skilled workforce and on site we can process the carcass right down to retail packs.  

A large population of Sika wild deer occupy the open hill area of the Wicklow mountains. With a natural diet ranging from nutritious herbs, grasses and mountain heather, which is 100 per cent natural and GMO free, the result is a lean, low-fat meat which, Pat explains, is naturally high in protein, iron and zinc. “Most of our deer come from the Wicklow mountains. Wild venison has the same fat content as chicken, however, it has twice the nutrients of beef. This is largely due to the nature of the variety of foods that the deer eats while roaming, along with their consistent exercise.” Commenting on the sustainable credentials of the company, Pat notes: “We are a member of Bord Bia’s Origin Green programme and have been for many years. To begin with, the product in and of itself is sustainable. Only about 10 per cent of a carcase isn’t used. Along with this, the company has solar panels and electric cars; and we measure all our consumables on a daily basis and monitor and investigate changes, to ensure we operate in the most efficient and sustainable manner.” 

The company exports all over Europe, with ambitions to grow beyond Europe, although Ireland remains its largest market. Pat explains that plans are also in place to explore a retail offering. This year, Wild Irish Game is exhibiting at SIAL Paris: “SIAL gives us access to the entire world market, along with opportunities to meet with other world leaders in this sector and network with them. We would love to get European retailers interested in our product.”

RECIPE

Venison Steak with Stroganoff Sauce 

Ingredients

  • Olive 0il

  • 2 Wild Irish Game venison steaks

  • 3 large potatoes, cut into chips

 

For the sauce:

  • 1 small onion

  • 2 tablespoons of Irish butter

  • 1 chopped garlic clove

  • 1 tablespoon of paprika

  • 1 tablespoon plain flour

  • 1 tablespoon tomato puree

  • Beef stock

  • 4 tablespoons soured cream

  • Chopped parsley

 

Method

  • For the sauce, heat the butter in a large frying pan. Fry onion and cook over a low heat for about 10 mins until soft. Add the garlic and mushrooms. Increase the heat and fry until all the liquid has evaporated. 

  • Heat enough oil to come 4 or 5 inches of a large saucepan. When hot, add the chips and cook for 3-5 mins until golden. Remove and drain on kitchen paper, but keep the oil hot. Add the paprika, tomato purée and flour to the mushrooms, cook for 1 min.

  • Pour in the beef stock and set over a high heat to reduce by half. Stir in the soured cream and parsley, then season. Keep the sauce warm while you cook the Wild Irish Venison.

  • Heat the remaining butter in a frying pan over a medium-high heat. Season the venison and cook for 3 mins on each side for medium-rare. Remove from the pan and leave to rest.

  • Return your chips into the hot oil and cook for a further 2-3 mins to crisp up. Drain and season.

  • Serve the steaks with the sauce poured over and chips on the side.

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