GRACEFIELD VENISON

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Nestled within the hills of West Gippsland, Gracefield Venison Farm has extensive acres for the animals to roam freely and happily.  Graham Edyvane, who owns and runs the Farm, has a hands-on involvement with day to day activity, making sure his livestock feel comfortable around him and ensuring they are at ease in natural surroundings for as much of the time as possible.  Animals are encouraged to be predominantly grass fed with minimum supplementary feeding taking place in winter months.

Gracefield Venison is more consistent, less 'gamey', leaner and more moist than its wild counterpart.  It provides high levels of protein compared with beef, lamb, pork and chicken, and lower levels of fat and cholesterol.  It will also provide a good source of vitamins B12 and B6, both of which are good for a healthy heart, and omega oils and the immunity boosting zinc and selenium, a powerful anti-oxidant. 

Gracefield Venison is typically described as having a flavour that is somewhat akin to a deeply woody, yet berry-like red wine, and features a texture that is supple and tender.

So, the next time you are planning on meat for dinner, try the iron-rich, vitamin-packed alternative to beef.  Gracefield Venison can add variety to your diet as well as good health to your life.

SALES OF GRACEFIELD VENISON:

You can pre-order by phone or email or you can visit us and buy directly from the farm. 

We also sell venison at the following Farmers' Markets:

• 1st Saturday of the Month - 8 am - 12.30 pm
  Kingston Farmers' Market,
  Corner of Bay Road and Nepean Highway, Highett (opposite Southland)
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• 2nd Saturday of the Month - 8 am - 1 pm
  Caulfield Farmers' Market
  Corner of Booran Road and Neerim Road
  Caulfield
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• 4th Saturday of the Month - 8 am -12.30 pm
  Casey Farmers' Market,
  The Old Cheese Factory
  Homestead Road, Berwick
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Gracefield Venison is accredited by the Victorian Farmers' Market Association.
Check the Local Food Map for more producers of fresh food in the area. 

We have the following cuts of meat available:  Schnitzel, Steaks -  Rump, Round Steak, Eye Fillet, Scotch Fillet, Bolar, Porterhouse and Topside  Roasts, Burgers and four different varieties of sausages.
We also have the most delicious gourmet pies, made by John Snelling, Award-winning Chef, of the Outpost Restaurant in Noojee.

We are the suppliers of venison to the award-winning Outpost Restaurant and Toolshed Bar at Noojee.  John Snelling has been awarded the Tourism Restaurants and Catering Award by Tourism Victoria, and has a Chef's Hat. 
We also supply Nichols Restaurant in Carlton,  Jack's at Jindivick, and Lean and Green Fresh Foods in Warragul.