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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.
We are now selling 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
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- 2nd Saturday of the Month - 8
am - 12.30 pm
Rokeby Market,
Brandy Creek Road, Rokeby
Closed June, July and August
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- 4th Saturday of the Month - 8
am -12.30 pm
Casey Farmers' Market,
Homestead Road, Berwick
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You can pre-prder by phone or email and we can have your order ready for pick-up any time.
Gracefield Venison is accredited by the Victorian Farmers' Market
Association.
Check the Local Food
Map for more producers of fresh food.
We have the following cuts of meat available: Schnitzel,
Rump, Round Steak, Eye Fillet, Scotch Fillet, Bolar 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 Jack's at Jindivick, The
Grayn Restaurant in Pakenham (Ray Garrad, head chef, came third in the
Gippsland Signature Dish Competion 2009, using Gracefield Venison),
and Lean and Green Fresh Foods in Warragul.