An interview with David and Claire MacTaggart of Hallrule Farm, discussing their venture into venison farming and how this has also come to support their agritourism offering; Tiny Home Borders. We delve into the the differences between farmed and wild, venison’s reputation as a tough meat to cook, the long shadow of ‘Bambi’, why - given that we are overrun by wild deer - we still eat venison imported from New Zealand, and deer cheese. I also take my mic in amongst the stags and hinds in ‘rutting season’ and get up close and personal with ‘Number One’; the charismatic and fragrant darling of Hallrule farm. If you’d like to know more about Hallrule Farm and Tiny Home Borders, you can visit them on Facebook, Instagram and at: TinyHomeBorders.co.uk - - - - - - - - - - - - - - - - -  Thank you to David and Claire MacTaggart of Hallrule Farm. Produced & Presented by Charlotte Maberly Music by Iain Fraser from his album Koterana - - - - - - - - - - - - - - - - -  This podcast was founded with the help of the Borders Food Forum, and is grateful for the continued support of Abundant Borders. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit foodscapepodcast.substack.com