13: Cheshire Wild Venison with Steve McGuigan

What this episode covers

We visited Steve at Cheshire Wild Venison to talk about venison as a meat, deer management, and how he started in this business in the first place.After showing us around his premises we sat down with Steve in his office and with the occasional accompanying hum of his chiller unit and chewed the fat about current practices surrounding wild meat and getting it into the food chain as well as some of the benefits of eating wild meat, both for human health and to the benefit of local habitats and ecosystems.Links- Support the Wild Food People podcast on Patreon - Cheshire Wild Venison website- Cheshire Wild Venison on Instagram- Wild Food People on Instagram, Twitter, Facebook- About Wild Food People- Attend a course with Wild Food People- Get in touch with us - Richard on Instagram and Twitter- Amy on Instagram and Twitter

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How long is this episode of Wild Food People?

This episode is 1 hour and 0 minutes long.

When was this Wild Food People episode published?

This episode was published on March 4, 2025.

What is this episode about?

We visited Steve at Cheshire Wild Venison to talk about venison as a meat, deer management, and how he started in this business in the first place.After showing us around his premises we sat down with Steve in his office and with the occasional...

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Yes, a full transcript is available for this episode. You can read the complete transcript on the episode page.

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