When Anona Gow began her career as a lawyer, she never imagined that one day she’d trade the courtroom for the countryside, running a deer farm in Angus and writing a venison cookbook. Yet, life took an unexpected turn – one set in motion by a fateful train journey. It was during her commutes to and from Edinburgh that Anona met her future husband, Jeremy Gow, who was returning home to his just north of Forfar.
“Our eyes met across a crowded carriage,” the 46-year-old says. “We met in September 2006, and we were married the following November. “So, I guess we have ScotRail to thank!” Anona’s life took another dramatic shift during the the Covid-19 lockdown in 2021, when she decided to leave her legal career to work alongside Jeremy on their deer farm.
“Once I left my job in Edinburgh and began spending more time on the farm, I thought, ‘I’d better learn to cook!'” she says. “We sell our Pitscandly Farm venison at , and customers often ask how to prepare it. Many people are hesitant about cooking venison, but it’s actually quite simple.
” A self-taught farmhouse cook, Anona emphasises that anyone can . “If I can do it, anyone can!” she insists. “You can easily incorporate venison into everyday meals, and it can also make for something really special.
” One of the myths Anona is keen to dispel is that venison is expensive. “Yes, you can get a pricey fillet, but venison mince is comparable to beef or lamb. It’s not just for special occasio.