Trusted by top chefs and celebrated by critics, our wild venison took out the National Title at the Delicious Produce Awards. Why? Because flavour starts with freedom. Wild deer forage diverse terrain—eucalyptus forest, mountain herb, riverbank grass—developing complex flavour and deep umami.

Wild venison is lean, protein-rich, and loaded with essential nutrients. It has more protein than beef, more iron than spinach, less fat than chicken, and a better omega-3 profile than salmon. That’s because it comes from animals that roam, not stand still. No antibiotics, no hormones—just pure fuel from nature’s original whole food.

Over 1 million invasive deer are destroying native ecosystems across Australia. Every deer we harvest saves up to 2,000 litres of water and 200kg of native vegetation p.a. —protecting biodiversity and preventing long-term environmental damage. By choosing wild, you're directly supporting ecologiåcal regeneration and giving native species room to thrive again.

Every cut of meat we sell comes from truly wild deer—free-ranging in Australia’s high country, with no human interference. No feedlots, no farming, and absolutely no hormones or antibiotics. Just honest, additive-free meat from animals living as nature intended.

We work with accredited field harvesters who operate with the highest ethical standards. Each animal is harvested humanely in its natural habitat—no feedlots, no live transport, no abattoirs. It’s the most respectful way to source meat—calm, stress-free, and free from industrial cruelty.

Unlike industrial meat, wild venison doesn’t require land clearing, feed crops, or massive water use. It’s naturally regenerative: harvesting invasive species restores balance to the land, reduces carbon emissions, and requires almost zero input. It’s the most sustainable red meat you can eat.