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matter what kind of care is taken in the stalking and butchering, Mr. Graage said.
Farm-raised deer, on the other hand, go to market at 12-15 months and are slaughtered by professionals, producing venison which has a much milder taste and is “very, very tender.”
“Look what’s happened over the last 10 years with cheeses and wines. Look at Perrier! I can see an absolutely enormous market ahead for venison,” he added.
Particularly if the demand for venison grows, deer production could be one of the most lucrative of farming enterprises in the counties on the metropolitan fringe.
According to the extension specialist in alternative agriculture, making a living from farming in the rapidly urbanizing Piedmont means finding a crop that requires less land while demanding a higher price.
Deer farming satisfies both counts. Four to five fal
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