Wapiti Elk venison funds conservation

In 1905, just 18 elk were introduced to Fiordland on New Zealand’s South Island. These animals came from North America. They are known locally as wapiti, meaning “white rump”. The name describes their pale rump and tail.

The introduction proved successful. Today, the population is known as Fiordland wapiti. For many years, they were classed as a pest species. Several government plans aimed to eradicate them from the national park.

However, local hunters took a different view. Roy Sloan and others believed wapiti played a vital ecological role. If removed, smaller and more aggressive red deer would replace them. That change could cause greater damage to native flora.

Foundation and forward thinking

In 1993, Roy Sloan helped establish the Fiordland Wapiti Foundation. Its aim was to change perceptions and influence legislation. The goal was sustainable herd management. Conservation and quality hunting were placed side by side.

Earlier this year, Roy Sloan was awarded Membership of the New Zealand Order of Merit. The honour recognised his outstanding national service.

Roy explains the current approach clearly. Over 1,000 wapiti are culled each year. Most are taken through helicopter-based shooting. In addition, hunting permits are issued to the public.

Ethical hunting and lead-free policy

Hunters affiliated with the foundation do not use lead ammunition. This decision was made for environmental reasons. While controversial, it has built trust and opened new partnerships.

As a result, wapiti venison now enters the food chain responsibly. Several food companies are involved in the process.

This model funds local conservation work. It also protects iconic species such as kiwi, kea and whio through predator control.

Through With Wild, the public can buy wapiti venison directly. Products include meat boxes, mince, sausages and pies. These are labelled as free range and antibiotic free. They are also gluten and dairy free.

Wapiti venison is served on Air New Zealand international flights. It also features in many top restaurants nationwide.

Roy sums it up well. Fiordland wapiti is now the most sought-after venison in New Zealand. Taste matters, but so does the conservation story behind it.

Burgers that fund conservation

For several months each year, 62 Burger Fuel restaurants sell the Wild Heart burger. It uses 100% locally sourced wapiti venison. The burger was designed to challenge food consumption habits.

Around 30,000 burgers are sold annually. One dollar from each sale goes directly to the foundation. The funds support predator control in Fiordland National Park.

This field-to-fork success took decades to achieve. However, it does not need to remain unique.

Lessons for the UK

If BASC proposals for community-led deer management are adopted, similar schemes could emerge in Britain. Local chippies may one day sell sustainable venison burgers and kebabs.

That would benefit conservation, rural economies and public understanding of shooting.