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Dishes prepared by catering students from Kendal College, Cumbria, UK, using venison liver. Eating wild venison is climate friendly in two ways. Firstly it helps to cut down on food miles and the carbon footprint of food production. Secondly it helps local woodlands to regenerate. Many woodlands are negatively impacted by deer numbers, as they no longer have any natural predators.
Kendal
Kendal College
college
education
further education
higher education
food
cookery
cooking
catering
student
apron
man
male
serve
dish
recipe
whites
food preparation
kitchen
plate
starter
presentation
liver
venison
meat
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