Help the world. Eat wild venison
I am a chef
Wild Venison for Chefs
All our venison is wild harvested Tasmanian Fallow Deer, widely considered the best there is. It is exceptional quality and in very high demand. A full range of cuts are available including interesting items like necks, ribs and shanks. For more information contact our GM Michael – who just happens to also be a chef.
I am a home cook
Wild Venison for Home Cooks
Our wild harvested venison is available throughout Tasmania in Woolworths and IGA stores and also in some Victorian outlets. The range includes steaks, mince, diced and gluten free sausages. For a list of stores that regularly stock our products click the link below. If you aren’t lucky enough to live in Tas, you can order online and we will deliver direct to door.
Commercial use public consultation!
The Tasmanian Government has released 3 reports into the commercial harvest of wild deer trial.
The reports raise no serious objection:
- Wild harvested venison can meet all appropriate hygiene standards
2. A commercial harvest delivers no negative impact on recreational shooters
3. An option for commercial harvest is highly valued by farmers
4. Commercial harvesting reduces waste of deer carcasses
5. commercial harvesting is even supported by segments of the deer farming sector
6. A commercial harvest has reduced imports of venison into Tasmania
7. Commercial harvesting offers significant growth opportunities. Now is your chance to have a say on whether commercial harvesting should continue. Public consultation closes April 17 2026.
A summary of the findings can be found here: Commercial Use of Wild-shot Deer Trial | Department of Natural Resources and Environment Tasmania
Do the world a favour. Eat Wild Venison
Deer are a significant pest for farmers, costing the farming community an estimated $40 million/ year in lost production. Deer are also a growing environmental problem and a road user hazard. You are doing the world a favour by eating our wild harvested “king of game meats”.
How does the harvest work?
Deer are procured off the same farms Lenah takes wallaby, by the same Harvesters, operating under the same regulatory framework. All animals are taken at night by Harvesters who have undergone a TAFE course and been assessed and accredited by government inspectors.
Using spotlights or night vision scopes, all animals are shot in the brain with high powered ammunition giving the most humanely produced red meat possible. The deer are partially eviscerated in the field and placed under refrigeration, bringing the deep muscle temperature down to less than 7 degrees within 24 hours.
The bodies are transported to Lenah’s licenced game meat processing premise, where they are skinned and subject to post-mortem inspection by licenced Meat Inspectors to ensure they are healthy and fit for human consumption.
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Tender & flavoursome
Wild harvested Tasmanian venison is consistently tender, flavoursome and high quality.
Chefs, diners, ‘pestatarians’ (people who chose to only eat pest species) and foodies are delighting in finally being able to purchase Tasmanian wild venison.
Thank you!
We would like to express thanks and gratitude to all the people and organisations that shared the long journey to Lenah being able to trial the wild harvest of deer. There were many including:
Tasmanian Hospitality Association
Tasmanian Farmers & Graziers Association (especially Ian Sauer, Simon Cameron and Roderick O’Connor)
Venison Recipes
View our recipes and cooking tips.
A little history story
The Vatican has a long-standing tradition of binding its archival records exclusively in deer leather. And yes, you guessed it: for a time, Lenah supplied the raw skins that were tanned for the Vatican’s bookbinders.
FAQ
- How do I cook wild venison
Understanding the Basics of Cooking with Venison
Cooking with venison might seem daunting to beginners due to its lean nature, which can lead to dryness if not handled properly. However, mastering a few basic principles can unlock the door to a multitude of flavourful dishes. Key to success is understanding the importance of marinating, cooking times, and temperature control to preserve venison’s tender qualities while bringing out its best flavours.
Marinating Venison: Enhancing Flavour and Tenderness
Marinating venison not only infuses it with flavour but also helps tenderize the meat, making it juicier and more enjoyable to eat.
Basic Marinade Recipes Suitable for Various Cuts:
- Red Wine and Herb Marinade: Combine red wine, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Ideal for roasts and steaks.
- Balsamic and Soy Sauce Marinade: Mix balsamic vinegar, soy sauce, olive oil, brown sugar, and minced garlic. Perfect for steaks and chops.
Marinate your venison for at least 4 hours or overnight in the refrigerator, turning occasionally to ensure even flavour distribution.
2. Are the deer farmed?
No. The deer are wild, running free over farmland and also world heritage areas – and in the process causing major problems.
3. What species is your venison?
Fallow deer
4. Are there any environmental reasons why I should eat your wild venison?
Yes!! Deer are a major environmental pest in Tasmania, damaging precious ecosystems through grazing pressure, hard hooves and antler scrapes. Sadly there are established populations in Tasmanian World Heritage areas.
5. Do deer produce methane? What is their carbon footprint?
This is another reason to eat the problem. Deer are ruminants, like cattle and sheep. This means their digestive system produces large quantities of methane, a very bad greenhouse gas. Less wild deer means less methane emissions. Eat up!