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Spring Ridge Venison

Spring Ridge Venison Backstrap

Spring Ridge Venison Backstrap

Regular price $25.00
Regular price Sale price $25.00
Special Sold out
Tax included. Shipping calculated at checkout.

Ethically harvested venison backstrap is sourced from the forest and mountain ranges of South Australia and NSW. The deer are wild harvested in their own environment reducing stress and producing a mild, tender and consistent eating quality meat. The backstrap is a delicate cut that is best pan-fried or barbecued.

Cooking tips:

  • Use a simple marinade of olive oil, garlic, rosemary and freshly cracked salt and pepper.
  • Best cooked medium rare on high heat.
  • Allow to rest for 5 minutes before serving.

Packaging & Storage:

This product is vacuum sealed fresh. Once opened, consume within 2-3 days. You may freeze prior to use-by.


We currently deliver to Victoria, Metro Adelaide, Metro Sydney, New Castle, NSW Central Coast regions, ACT, Brisbane, Gold Coast & Sunshine Coast.

(don't worry, more regions coming soon!)

Free Shipping over $125!

($20 fee for shipping under $125)

Order cut off is strictly by midnight Sunday.

Our couriers will leave your delivery on your doorstep or in a safe place as instructed in your delivery notes.

Our eco-friendly, recyclable boxes are specifically engineered to trap cold air inside, allowing our boxes to be left at the doorstep for up to 5 hours. Each order is also packed with a minimum of two ice packs, to further ensure the highest quality is delivered.

Please see all delivery information before ordering as shipping can take between 4-10 days depending on your location.

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Customer Reviews

Based on 112 reviews
Sophie Prasetia

Good service and on time delivery the best

Mark Doolie
Best ever

Fabulous product and fabulous support by the staff. I love their products advice and support


Excellent service every time

Antony B
Tender and tasty

A simple marinade of avocado oil, crushed garlic and rosemary and pan frying on a high heat resulted in a tender, flavoursome meal.

Lina Bergefall
So tender

So lovely