Ministers are being urged to take action to protect the environment while also boosting UK food security and lowering family bills by creating a bigger market for the 'cheap and abundant homegrown meat'.
Venison is high in protein, zinc and iron and naturally low in fat, and some efforts have already been made to widen its appeal beyond its current luxury market position.
The need to cull the animals was raised by Jeremy Clarkson in a an episode of the latest series of Clarkson's Farm, which dropped on Amazon this week, in which he heads out to shoot deer near his Cotswold's home.
He is joined by Hugh Van Cutsem, the chairman of the British Deer Society and a close friend of the Duke of Sussex.
Sir Robert Goodwill, the MP for Scarborough and Whitby, said: 'To keep deer in check, we need to get wild venison on the menu rather than letting this cheap, British meat go to waste.
'Just as we stipulate how much fish should be served, the government should update its procurement policies so that wild British venison is served in schools and other public institutions across England.'
'Wild venison is as free range as it comes. Eating it is a win for our woodlands that can also boost our food security in the process'.
The recommendation, which is backed by a group of 32 Tory MPs, is part of a green manifesto launched by the Conservative Environment Network.
Branching Out sets out a series of recommendations for reviving UK woodlands, including updating the government's Deer Management Strategy to make it easier to to process and sell the meat.
In 2021, it was reported that deer were causing £45m of damage to cars each year. The deer are also costing agricultural businesses an average of £20,000-a-year by damaging crops.
Currently, 350,000 deer are being culled annually.
The Conservative Environment Network argue that there needs to be more investment in processing and refrigeration facilities that can handle the animals to prevent them being wasted,
It also wants venison added into the public procurement protocol in the same way as fish, to guarantee it appears on menus.
Under current procurement rules, public sector caterers who provide lunch and an evening meal - such as in hospitals, must provide a fish option at least twice a week. If they serve one meal a day there has to be fish at least once every three weeks.