Field Notes: Hill to grill

Quinag conservation officer Romany Garnett reports on a community partnership project aimed at introducing local pupils to wild venison

Trying to merge into the heather while a group of stags passed a couple of hundred metres below us involved sitting very still. Crouching down trying to be quiet and invisible is not easy for a group of 13 year olds. The feeling of anticipation mounted as we whispered to each other passing the binoculars round but the group of red deer below looked unconcerned. It was a spectacular sight watching as the herd of stags suddenly took flight over the hill.

We were here on day one, camera stalking for the hill to grill programme as part of the Coigach & Assynt Living Landscape Partnership’s (CALLP) Outdoor and Woodland Learning Project. The second year pupils from Ullapool High School took part in this three day programme that raises awareness of where our meat comes from and issues surrounding it such as local, free range, sustainable and chemical free food.

As we set off the children learnt how to read the landscape and look for signs like browsing on tree shoots and the impact of red deer on the ground. Stalking techniques were perfected like walking downwind from the deer and keeping out of sight by using the natural curves of the hillside. The pupils had a chance to feel what it is like to get as close as possible to deer over rough, difficult terrain to take that perfect picture. After eating a packed lunch on the hill they learnt basic compass and map skills each taking turn to navigate to a point on the map by taking a bearing.

On day two pupils walked out on the hill to a recently culled deer and were given a chance to see the anatomy of the deer including parts of respiratory, circulatory and digestive systems with the removal of the gralloch. Back at the Assynt Foundation pupils took part in the larder session with stalker John Venters and John Muir Trust’s Don O’ Driscoll for butchery in the larder. David Allison came in from Reay Forest Estate and spoke about jobs in this industry. Some opted to go on a foraging walk where pine needle tea was made and rowan jelly was sampled along with hazelnut spread, gorse flowers, sorrel and wild garlic. Towards the end of the day everyone got the chance to taste freshly barbequed venison burgers in a bun. The pupils prepared a venison-focused cooking challenge for day three of the programme at the end of March.

The programme was led by education managers Fiona Saywell and Kat Martin and draws on the expertise from across many organisations. Hill to grill is a cross curricular project and was a great experience for everyone involved, says Emma, one of the pupils: "...even if some of us didn’t want to see the gory bits. It was very fun and a great learning experience."

Thanks to everyone involved: John Venters; Don O’ Driscoll (and myself) from the John Muir Trust; High Life Highland Rangers Andy Summers and Jenny Grant; Michelle Henley from the Scottish Wildlife Trust; David Allison from the Reay Forest Estate and Joe Land and Vickii Campen from CALLP.

The Outdoor and Woodland Learning Project is being delivered by the Culag Community Woodland Trust and is supported by the National Lottery Heritage Fund, Scottish Natural Heritage, Ernest Cook Trust and The Gannochy Trust.