Wild Caught Venison - Diced

Wild Venison Diced, Central Ranges NSW

Wild deer, trimmed and cubed. Ready for the pot.

Diced venison from the leg and shoulder, the cuts built for slow cooking. Trimmed of sinew and portioned into even pieces, so there's no prep to do beyond opening the pack.

Give it time and it turns tender and deeply savoury, with a richness that beef struggles to match. Curries, casseroles, pies, ragùs, anything that benefits from a couple of hours on low heat.

This venison is wild harvested from the central ranges of New South Wales, where deer live entirely on native browse, grasses and whatever the country provides. No feedlot, no supplements, no shortcuts. The result is meat with a genuine flavour of place, richer and more complex than farmed venison, and remarkably lean.

Wild harvesting also does real work for the landscape. Deer are an introduced species that pressures native vegetation and competes with wildlife. Taking them from the ranges is land management that happens to produce exceptional protein.

Details

• Wild harvested venison from the central ranges, NSW
• Diced leg and shoulder, trimmed and ready to cook
• Extremely lean, high protein
• Field harvested and processed to Australian standards
• No hormones, antibiotics or supplementary feed

To cook: Brown in batches over high heat, then braise low and slow for two to three hours in stock, wine or coconut milk until it gives way easily. Venison is lean, so keep the liquid up and resist the urge to rush it. Excellent in curry, casserole, pie filling and slow cooker dishes.