As the majority of the world's population drearily drags weary bodies out of bed for the 9-to-5 rat race, it's refreshing to hear, "My job is one of the best in the world."
Out in the fresh air all day, working as a team with the same goal – the smooth running of Brookeborough's Colebrooke estate. With a long list of duties, Nathaniel Kennedy doesn't give himself a job title, but at this time of year one of his major responsibilities is as a deer-stalker.
"Unfortunately it is a job that has to be done in the countryside, but done in a responsible, ethical way," explains Nathaniel. "The classical definition of stalking would say it is a sport. For me, it is a way of clearing my head, escaping the normal pressures of work. It is more a matter of getting out and seeing the deer, but it is a necessity to cull them, so the job has to be done."
This may be considered a strange career path considering Nathaniel completed a degree in bio-chemistry at Jordanstown. He then left to work for pharmaceutical giant Glaxo Smith Kline in England. After two years testing asthma inhalers, his thoughts turned to home, growing up and working on the picturesque Colebrooke estate. The great outdoors and his beloved dogs were calling him home.
"I soon realised it is about quality of life. I had a job indoors for two years and realised it is not for me. I enjoy this peaceful, relaxed way of life."
Having moved home 18 months ago, this 27-year-old has never been happier. Nathaniel speaks with immense respect for all animals. It is due to his devotion to the Japanese Sika Deer on the estate – and his understanding of the land – that he can cull these beautiful animals. He knows it is in the best interests of the 400-strong herd that they shoot 80 -100 per season. If nature was allowed to take its course on Colebrooke estate (12,000 acres), breeding would get out of control, resulting in diseases causing long, painful deaths.
"Culling is a necessity ," says Nathaniel. "If we didn't control the population levels of the herd, disease would spread more easily."
Also as herd numbers rise, the habitat wouldn't permit such levels, resulting in many deer being forced out onto the roads.
"Last year alone, we found 18 dead Sikas that had been hit on the roads outside of the estate, and that is only the ones we found. There was probably many more that got injured, dying later in the woods," says Nathaniel. "We want to do what is best for them. Injured or sick deer would go through terrible pain before they die as it is never quick.
"We don't do it for blood sport. Our belief is that it is a necessity for the health of the other deer. There is a simple fact that it has to be done, as long as it carried out in a humane manner," says Nathaniel.
He has been stalking for nine years, having done extensive deer management courses.
"We shoot the deer in the neck, with a target area of about four inches. It is done with a respect to the animal," explains Nathaniel. "We select the unhealthy or injured deer first. It is a case of watching what deer come out. There is a whole range of factors involved, but more than anything it is a matter of experience and knowing your deer. You begin to know them, as I spend more time looking at them than anything else."
"You have to be a good shot for neck shooting, which involves substantial training. It is more humane to break the spinal column in this manner as they don't know what has happened and are dead within 20 to 30 seconds – which is quicker than an abattoir. They are out grazing, no stress, then it is all over.
"Although it is doing a job, it is also about respecting the animal. If it doesn't mean anything to you, it is time to hang up the rifle," he states.
Nathaniel values the animal so much he believes that the meat of the dead animal should be eaten out of respect.
"What is the point of shooting an animal and not making use of the meat afterwards - showing no respect for the animal? It is possible to respect animals, care about their welfare and still eat them."
"My belief about shooting is firstly for humanitarian reasons – say if the animal is ill – and after that only shoot what can be eaten. I don't see the point of shooting unless you're going to eat it, as I believe it is disrespectful to the animal if you don't use it afterwards."
Nathaniel emphasises that as a deer stalker, the killing is secondary. He enjoys the job of simply watching the animals.
"I find going out for a night stalking deer, just watching these animals, is a great way to relax. It is not purely about shooting... if it was, I wouldn't do it."
A couple of weeks ago, Nathaniel brought me along on one of these deer-stalking sessions. On a glorious autumn evening, we sat in an observation tower overlooking the woodland, waiting patiently for these magnificent animals to stride out from the security of the trees.
Time passed... nothing only a couple of randy cattle getting intimate in the field below, grunting in ecstasy. After that distraction, we returned to the tranquility of gazing at the edge of the tree-line for any activity.
Just as I was beginning to lose concentration, a distinctive whistle cut the crisp air. It was a young stag marking his territory, telling other males, "I am here, stay away," letting females know, "I am here, come and some."
The sun dropped; temperature levels plummeted. With daylight fading, it was time to admit defeat, no deer would be culled today, so we went for a scenic drive and spotted a few on our way back.
Before going to Colebrook, I was asked, "What if you get struck by some form of morality when you see a deer being killed?"
I started to worry. What if I end up wanting to join the animal liberation army or something? As the realisation set in that today was not going to be the day, I actually became slightly blood-thirsty, wanting the thrill of the kill. I was disappointed it didn't materialise. I returned home to a couple of succulent Bambi burgers for tea and knew my inner carnivore was intact.
To taste some of the delicious venison from Colebrooke estate, visit Seskinore Meats, Roger Latimar's stand at the Omagh Farmers' Market in the Omagh College car park this Saturday morning (November 18). Renowned chef Seamus McCrossan from Mambo Jacks in Douglas Bridge will be cooking up some samples to promote this wonderful local produce.
