Learning new skills on a wild food adventure with Deer Central

Words by Jake Woolf

Despite growing up in South West London and coming to fieldsports quite late in life, I have always been fascinated by deer; their beauty, their survival instincts and the way they move through their habitat, blending into their surroundings without detection.  My experiences with them were limited to chance encounters with Muntjac in the grounds of my boarding school or on Wimbledon Common, or watching the herds in Richmond Park.

Though I didn’t know it at the time, my journey into stalking began years ago. During one of the COVID lockdowns, the local gamekeeper asked if I wanted a fallow deer for the freezer. It soon became clear that my venison was not coming butchered and wrapped. Despite never having butchered or skinned such an animal, I thought why the hell not. How hard could it really be? 

A Primal Feeling

Aided by YouTube videos, attempting to follow instructions, I was glad I didn't have to use the hide for warmth. It certainly wasn’t the prettiest skinning. That said, I surprised myself by managing to butcher the carcass into the primals, leaving very little for disposal and an abundance of fantastic lean fallow deer meat in various cuts. Even the back straps remained intact.  

Since then, I've butchered a few fallow carcasses and it has become a family affair. Both my son and wife help with the process and there’s always a Labrador ready to help when a trimmed piece drops to the floor. 

It gives you a real hunter-gatherer feeling when preparing your food in this way and an unexpected journey had inadvertently begun which had left me wanting to develop, understand and appreciate the journey of venison from field to fork. 

A providential encounter

Driving into Norfolk in late February of this year, I noticed several huge sets of antlers moving across a freshly cultivated field. A roving group of red stags were making their way towards the quiet Norfolk country lane I was driving along.I turned the engine off and watched these magnificent creatures move across the flat lands of Norfolk. 

As I drove home, a good friend and serious countryman called, and once I had finished telling him about these beasts, he asked me to join him in stalking red stags on the Isle of Rum, leading a basic lifestyle in a bunkhouse. I couldn’t refuse.

There was one problem: the only rifle larger than an air rifle I had ever shot was a .22 on the rifle range at school almost 30 years ago. This provided the impetus I needed to learn the skills required to hunt with a high-powered rifle, but also pick up some bushcrafting techniques in order to make the most of my field-to fork-journey. 

Bespoke wild food experiences

Ben Lightowler, owner of Deer Central, specialises in deer management, training and stalking. Ben and his team offer a fantastic opportunity to enjoy a wild food experience matched to your needs.

Ben’s background, first in the Armed Forces, then 11 years as a professional butler and concurrent work in deer management throughout his adult life mean that he is uniquely qualified to create the perfect package, be that getting muddy in the woods or living in the lap of luxury, or a mix of both.

For those who prefer their creature comforts, Ben offers accommodation options from a Country Inn or Self Catering Farmhouse right up to a luxurious package that includes accommodation at The Grange, on Chedington Court Estate, spa treatments and therapies, fine dining and wines.

With exceptional communication, Ben listened to my story and about my forthcoming back-to-basics trip to Rum, and put together a truly unique package that would immerse me in primal and primitive ways of living, hunting and gathering for an entire weekend.

In addition to the stalking and hunting-focussed package that I would experience, there is also the chance to include woodland foraging in your package.

Deer camp

Upon arrival at the Deer Central site in Dorset - the stunning Chedington Court Estate - Ben and his team were there to greet us, introducing the group to each other as we made our way to our forest base. 

The focal point of the camp, tucked away in the trees, is the Hunter’s Hut, constructed using only fallen trees and natural resources, using ancient skills and techniques. Entering the hut you really felt as though you had gone back in time; a hunter's Tardis.

Inside hung hand crafted bows, flint-knapped arrows, whittled fishing rods, while pelts and furs covered the benches giving a real ‘back-to-nature’ feel. Outside, stumps and off-cuts had been used for campfire seating.

A short briefing followed as we sat admiring the amazing craftsmanship of this impressive hut. One thing that grabbed my attention were the toilet rules for this ‘rough and ready’ package: “There are plenty of trees and we can give you a shovel if needed!” 

Learning to skin and butcher a deer 

It wasn’t long before Ben gathered us around a freshly shot roe buck hanging from a thick branch where he carefully and clearly demonstrated the art of skinning and butchering a deer.

Once the carcass had been butchered we returned to the campfire.  While tender backstraps cooked on the open fire the group discussed the anatomy and physiology of the beast, and Ben continued our lesson, describing techniques for ageing deer and other interesting facts about managing deer populations.

As the sun set on our first day the camp became a bustle of activity. We geared up in camouflage smocks, hats and gloves and headed into the woods in pairs to enjoy the opportunity of a guided walk to stalk into a deer. 

As Ben and I stalked an overgrown hedgerow, Ben whispered “There’s a roe doe standing off from the woodlands edge”. She’d only recently moved into the open after a downpour.

Stalking a roe doe

As we stood barely 40 yards from her as we gazed through our bino’s, the doe had no idea we were there. She just merrily continued chewing on grass. Regardless of roe does being out of season a safe shot would not have been taken due to an unsafe backdrop. However, in this instance I was perfectly happy with that. I could have stayed for as long as she allowed, just watching and being in her presence as she grazed peacefully in the open countryside; it was a magical experience.

Returning from our evening of guided stalks, the fire pit blazing, we started sharing our experiences from our guided walk. With no phones, tablets or outside interference we sat and talked, sharing hunting tales, discussing cull plans, trophy hunting and the heated debate of recreational stalking vs working deer managers late into the night.

Learning to shoot a rifle

Having slept under the stars we awoke to the sun shining through the trees, bird song all around us. Judging by the fresh tracks through the camp, roe deer had been stalking us as we slept.

As camp slowly came to life, with the fire restarted, the kettle was hung over the fire for much-needed coffee and breakfast started to be cooked. I hadn’t felt like this for a very long time, what was this feeling? Was this relaxation?

Using newly-learned culinary skills, we had eaten like kings and were still full from the wonderful venison from the previous evening. That said, there's always room for an English breakfast, especially when it is cooked on an open fire deep in the Dorset woods!

With the morning haze lifting from our eyes, we packed up our things and said goodbye to camp, making our way to the rifle range where Ben was once again on hand to deliver education and instruction for all levels of rifle shooting abilities, from novice to experienced.

With the morning taking shape and the weekend continuing to follow the journey of field to fork, it was my turn to be instructed in shooting a stalking rifle. I would be firing a .308 rifle at distance into a paper target to begin with.

Ben’s first-class instruction laid all my nerves to rest, “Close your eyes, breathe in, breathe out, open your eyes, let the cross hairs fall on to the target and squeeze”

“HIT. Reload, HIT. Reload, HIT. Finger away from trigger. Check empty, clear. Well done.”

“Nicely shot, how was that?”

As we walked towards our targets an air of anticipation suddenly rushed over me. Had I aimed straight? What felt like a mile was only a matter of yards, with tight patterning circled around the red circle. If I had shot at deer I’d have killed it humanly without it even knowing what had happened.

Simulated deer stalk

After plenty of practice at increasingly long ranges, the time had come to head out for a simulated stalking experience.

Gathering the quad poles and binoculars I followed Ben as he marched us through the long grass with his .308 slung over his shoulder. Once again, my heart started to race. I knew this was simulated but somehow the excitement overtook me.

“Get down and stay low” 

“There, roughly 100 yards, to our left,” 

“What species is that?”

“A fallow buck,” I reply, “standing broadside right to left and we are down wind”. 

“Quietly then, set up your sticks, take aim, when ready proceed with one round behind the shoulder, in the engine room.”

WHOOSH. TING. 

“Confirmed kill. Well shot, Sir.”

As I briefly gathered my thoughts, there was a sudden rush of emotion. A grin soon spread from ear to ear and I couldn’t thank Ben enough for a truly amazing experience and helping me to get a feel for how to achieve a successful stalk.

The entire weekend offered me not only a truly wild culinary experience, but the opportunity to bathe in nature, enjoy wildlife-watching outings, learn and test my shooting skills with hunting rifles on targets and simulated deer stalks. 

For more information on Deer Central's Wild Food Experiences, or to enquire visit the Deer Central website or view their profile on GunsOnPegs