Modern Hunting | Lead-Free

Venison is a timeless classic in the holiday season. Not only because of its taste, but because of hunting season. However, those looking for organic venison will have to make do with the meat of caged animals. Frank Lüske, who runs an organic supermarket, isn't quite sure if that's really the right way to go: Caging animals that would usually run wild for a certified “organic” venison backstrap?

Frank Lüske is not only an expert on organic food, he's also a hunter. He was introduced to hunting through his father, who hunted primarily for societal reasons. A friend with a game license recently got Lüske more excited than ever about his old childhood pastime. “He knew every little scrub and every bird of prey by name.”

It was this insight to the forest habitat and the anatomy of animals that fascinated Lüske, because it enabled a respectful handling of the animals, “so that the live stock has a nice life before it is turned into meat.” But that's not to suggest Lüske hunts all of the meat he sells himself. “That wouldn't leave enough time for my actual job.” So a full-time hunter regularly supplies Lüske's shop with local venison.

What does Lüske have to say about the rumor that hunters keep the best part of the animal, like the liver, heart and tongue, to themselves? “We usually throw the innards away because often times they'll be contaminated with lead. 99 per cent of venison is shot with lead munition.” Which poses a further problem, since birds of prey will eat the contaminated left-over meat, and while the lead is harmless to humans, it can be life-threatening to birds because it is digested and settles in the bird's inner organs.

Lead-free munition is a bit more expensive and hunters are generally more of the conservative kind when it comes to environmental friendliness. But Lüske believes that lead free munition will establish itself in the future. For now, he and his hunter have begun to set an example with guaranteed lead-free venison roast. 

(emh)

Frank Lüske of Biolüske