Smoked Wild Venison Fillet

Wild Boar Chorizo

Great! So easy to use, makes yummy stir fry or in slow cooker meals.

Delish and so tender

Cooked the kangaroo at 55 degrees for one and a half hours in the sous vide then finished off on the BBQ, super tender and delicious.
I would have rathered that is was a couple of steaks instead of quite a few small pieces but it was because they took so much care not to put in any gristle or the like, there was a single bad bit.
Excellent work, Thank you

Beautiful ragout from this

Ok honestly was too good ... love the taste ... well packed and delivered . Made with nepalese style .
Thank you

The taste was great.

Spring Ridge Venison Osso Bucco

Wild Venison Boneless Shoulder

Spring Ridge Red Wine & Garlic Venison Steak

Wild Venison Country Sausages

This is very good add it to everything

Spring Ridge Venison Osso Bucco has become a new family favourite. Everyone loves it, especially the marrow in each piece. Yum!

I was nervous about the meat being too dry, but it was perfect. I massaged it in the Rosemary Chimichurri and let it sit while I preheated the oven to 210C and started the roast veges. Cooked the venison for about 15 minutes then seared them in a cast iron pan for a few minutes. Rested the meat while I cooked some green veges. Served with a red wine jus and the remaining chimichurri. Will definitely order again.