Red deer stag hunting on the Isle of Jura: October 2023 Availability

15th – 21st October – Prime time red deer stag hunting – £POA extremely rare availability 

 8 stag week

Accommodation for 8 guests in a private hunting lodge fully catered (breakfast, pack lunch and dinner)  

Due to a cancellation, this prime time red deer stag hunting week has become available on the Isle of Jura. Hunting on this estate usually has a 2 year minimum wait-list, so this is a rare opportunity, not to be missed!

When hunting red deer stags you will be stalking over a prime Isle of Jura sporting estate. Jura is a hotspot for red deer – the word ‘Jura’ is a translation of the Norse word for ‘deer’. The Estate has over a thousand wild red deer and the island has over six thousand.

We have based this proposal on 2 hunters per day shooting a maximum of 8 stags over 5 – 6 days of hunting

Red deer stag hunting in general does require a reasonable degree of fitness and the hunting at this estate is classed as difficult.

You can normally expect to be out all day. Due to the difficulty of the hunting, hunters must be sufficiently fit to undertake the required physical exercise. Hunters must wear good quality walking boots and have warm waterproof clothing of a subdued colour.

Please note that it is customary to tip the stalker £65 + per stag shot.

scotland stag hunt jura

Accommodation is in a traditional Scottish sporting lodge situated at the north end of the Isle of Jura. The house was originally built in the 1600’s and has been subsequently added to. It’s a traditional ten bedroomed hunting lodge, owned and lived in by four generations of the same family for the last hundred years.

The package is based on the provision of accommodation for 8 adults, fully catered with the services of a cook and housekeeper included.

Salmon, Trout, fishing and Canoeing

Sharing Scotland’s rivers

A recent article in the Trout & Salmon magazine presented very interesting figures on the relative scale of Sport Wales’ funding for the promotion of game fishing versus canoeing. The startling disparity illuminated by the article showed 450% more money being granted to canoeing, over that which was spent on developing angling. Based on the huge increase in canoe traffic on the Spey, Tweed and Tay over recent years, it would surprise no salmon fisherman to learn that such a disparity in spend is very probably of equal measure in Scotland. This raises two questions, one of fiscal responsibility and the other of a more ethical nature. We must ask; “Is canoeing potentially worth more than four times the value of fishing to the Scottish economy?” And, “Is a proportional increase in canoe traffic fair and in balance with the interests of fishers?


 I strongly suspect that the current survey of the value to Scotland’s economy attributable to game fishing (SCSTG and SNH) will show that fishermen contribute a very large number to the rural economy. I have no knowledge of a similar survey being carried out in respect of canoeing. However, given that by its nature canoeing is perhaps at best a one-day exercise that may feature one or two times per year in the family calender, the direct revenues from canoeing will be small. Furthermore, while it is quite normal for fishermen to take “fishing holidays” of several days or weeks duration, I would suggest that it is far more likely to be the case that canoeing is an activity which may be enjoyed by families, groups and individuals who are already on holiday. In other words, for fishermen, it is the fishing itself which draws visitors to Scotland in large numbers. Whereas for the holidaymaker who is visiting Scotland anyway, canoeing is more of a casual or incidental experience. On the basis of these observations, my answer to the first question is an emphatic No. This disproportionate spend on canoeing is in my opinion completely unjustified and misplaced.

The answer to the second question is more subjective and emotive. I would be lying if I were to say that I welcome the sight of a flotilla of canoes paddling around the bend in the river just as I’m about to put a fly through the “hot spot” I’ve deliberately left undisturbed all morning. The presence of canoes can be irritating. However, perhaps somewhat controversially amongst my peers, I do not believe that a campaign of hostility toward canoeists is proportional to a few minutes irritation. In truth, the fish will not be disturbed for more than perhaps a few minutes by the passing of the canoes. Furthermore, in my experience, 99% of the canoeists are polite and friendly and will follow whichever route through the pool is requested by the fishermen. To my mind, I can see very little harm and a lot of good in sharing the river with responsible canoeists. Anything which encourages families and particularly children, to engage with the countryside can only be to our shared benefit. Who knows, the sight of a salmon leaping a few feet from their boat might just plant a seed in the mind of a youngster that actually, fly-fishing for salmon might be something that they want to try some day?

Scotland’s rivers are not and should not be the exclusive preserve of the fishermen. We do ourselves and others an injustice to show hostility and negativity towards those who would share our enjoyment of being on the river. However, it is certainly the case that pragmatically it makes much more sense to support to a greater extent that activity which has the potential to contribute most to the Scottish economy. Rather than spending vast amounts to promote canoeing, these monies should be directed toward preserving stocks, reducing exploitation at sea and in the estuaries and improving habitats. That would be the solution which is both fiscally responsible and ethical.

Ian Walls

River & Green Director Ian Walls

Spicy Scottish Trout

Spicy Scottish Trout with crushed new potatoes and sesame and honey

sea trout

Here’s another way to turn your day’s catch into dinner. Once again this recipe comes from our friends at Colstoun Cookery School

Method

  • For the crushed new potatoes, cook the potatoes in boiling water for 10-12 minutes, or until just soft. Drain the potatoes, return them to the pan and crush slightly with a fork. Add the butter, cream, chives, chilli, herbs and salt and freshly ground black pepper and mix well. Cover with a lid and set aside to keep warm.
  • For the trout, fillet the trout removing all bones, place the spices, butter and seasoning into a bowl and mix well to combine. Spread the spice mixture onto both sides of the trout fillet.
  • Heat a small amount of olive oil in a frying pan and fry the trout for 3-4 minutes on each side, or until cooked through, then remove from the heat and set aside in a warm place.
  • For the sesame and honey-coated vegetables, heat the oil in a small wok or frying pan, add the carrots and leeks and stir fry for 3-4 minutes. Add the mangetout, cover with a lid and cook for another 2-3 minutes. Add the soy sauce, sesame seeds and honey and stir well to mix.
  • To serve, place the crushed new potatoes onto a plate, top with the spicy trout with the vegetables and lime halves alongside.

Ingredients:

  • 200g new potatoes
  • 50g butter
  • 3 tbsp double cream
  • 2 tbsp chopped fresh chives
  • Pinch chilli flakes
  • Handful fresh coriander, chopped
  • Salt and freshly ground black pepper

For the sesame and honey-coated vegetables:

  • 1 tbsp olive oil
  • 2  carrots, cut into ribbons
  • 2 baby leeks, chopped
  • 75g/3oz mangetout
  • 2 tbsp soy sauce
  • 3 tbsp sesame seeds
  • 1 tbsp runny honey
  • 1 lime, halved, to garnish

For the trout:

  • 1 tsp turmeric
  • 1 tsp paprika
  • 50g soft butter
  • 2 tsp salt and freshly ground black pepper
  • olive oil
  • 2 medium trout

Easy Salmon en Croute

Here at River & Green we like to practice what we preach which means that, depending on the season, there’s a lot of fish and game on the dinner table. Sometimes however, even we run out of ideas, so here’s a delicious and easy salmon en croute recipe courtesy of our friends at Colstoun Cookery School :

Salmon en Croute

  • 1 red pepper
  • 1 yellow pepper or 280g roasted mixed peppers in oil
  • 1 tbsp olive oil
  • 25g butter
  • 150g spinach washed & coarsely shredded
  • 375g ready-rolled all butter puff pastry
  • 2 x 175g Salmon fillet, skinned
  • 1 egg, beaten
  • Watercress to garnish (optional)

 

For the Sauce:

  • 150ml double cream
  • 1 tbsp lemon juice
  • 1 tbsp basil pesto
  • 1 tbsp chopped basil

 Method

  • Heat the oven to 220C/gas 7.
  • Slice the peppers and toss in olive oil and roast for 20 minutes until soft, and allow to cool. If using peppers from a jar, drain and cut into thick strips.
  • Melt the butter in a large pan, add the spinach and cook quickly until wilted, season and leave to cool, then squeeze out excess moisture.
  • Heat a large baking tray in the oven.
  • Roll out half the pastry really thinly, (about a pound coin width) to a little larger size than the salmon fillet. Place 1 fillet skinned- side down, onto the centre of the pastry, season and arrange the peppers and spinach on top. Season the second side of salmon and place on top so that it mirrors the one underneath. Brush the edge of the pastry with beaten egg.
  • Roll out the remaining pastry really thinly so that it is slightly larger than the bottom layer of pastry. Carefully lift over the salmon, trim off any excess and seal the edges.
  • Re-roll the remaining pastry trimmings thinly and cut out pastry stars from the trimmings. Brush the pastry with beaten egg, decorate with the stars, then brush the stars with the egg.
  • Using 2 fish slices, carefully lift onto the preheated baking tray on the non-stick paper, and bake for 30-40 minutes until golden brown. Remove from the oven and allow to rest for 10 minutes while you make the sauce.
  • For the sauce, heat the cream, and the lemon juice and pesto, and season. Add the basil just before serving.
  • Serve the salmon in slices with the sauce and garnish with watercress, if you like.

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