For recipes such as this fabulous Thai Venison Salad (pictured above)

Venison sales from our on farm shop are
available from 9-5 on days we are around. Ring
first to make sure! Our venison is available
from the following;
Largo Butchers
Address: 411 Brunswick Street, Fitzroy, VIC
3065
Tel: 03 94172689
Auscroc Wholesalers
Address: P.O.Box 7044, Noble Park East, VIC
3782
Tel: 0408 033 307
And on the menu at
Isthmus of Kra,
50 Park Street, South Melbourne 3205
Phone: (03) 9690-3688
In South Gippsland our venison is available at
times at
Moo’s at Meeniyan Restaurant and Café
89 Whitelaw Street, Meeniyan Vic 3956
Phone: (03) 5664 0010
Cafe KO Bar & Grill
2 Old Waratah Rd, Fish Creek, Vic 3959
Ph. 03 5683 2207
Paddlewheel Farmers Market
Koonwarra Village Vic
Terramirra Park Deer Farm
70 Caithness Road,
Koonwarra, Victoria 3954
Phone: (03) 5664 2368
Michael: 0429 382379
Jill:
0419 382379
TERRAMIRRA PARK DEER FARM RECIPES
We are here!
Our Venison is
Free Range

Low food miles

Minimum impact
Other ways to serve venison fillet or steak
Thai-ish Venison Salad
500gm Venison (use Backstrap, eye fillet
or boneless leg cut),
200gm mixed greens (a supermarket
mesclun mix is fine),
One punnet of cherry tomatoes,
An onion finely sliced,
Fresh mint leaves, thai basil, and the rest
of the coriander bunch.
A cucumber thinly sliced.
Dressing,
Handful of coriander,
1/2 tablespoon brown sugar,
2 tablespoons of lime juice,
3 tablespoons soy sauce,
2 tablespoons sweet chilli sauce,
1/2 tablespoon fish sauce,
I garlic clove crushed,
2 teaspoons grated ginger,
A dash of sesame oil,
2 shredded kaffir lime leaves.
Chopped roasted peanuts and chilli slices
to garnish.
On a bbq, frypan or char-grill pan cook
the cleaned venison fillet browning each
side, until cooked to your liking. Remove
from heat and rest.
Arrange salad vegetables on a platter.
Mix dressing ingredients in a jug or jar.
Thinly slice venison and arrange on top of
the salad. Pour over dressing and garnish.
Chimichurri recipe
Garlic, chopped
Parsley finely chopped
Oregano
Cumin
Chilli
Basil
Olive oil
Lemon Juice
Salt & pepper
Chop everything and mix it together. Use
as a sauce on grilled meat.
Mushroom sauce
Red wine,
Port,
Bay leaf, thyme, celery, carrot and onion,
Red meat stock
Mix all ingredients in pan and reduce until
about 1/4 of the original volume.
Use to make a sauce with some sautéed
mushrooms which have been pan fried in a
little butter. Use fresh varieties and or
reconstituted dried mushrooms. Add a
little flour to the pan, then add your stock
reduction. Finish with a knob of butter for
gloss and flavour.
Venison Ragu for pasta
2 Venison Sausages squeezed from their
casings or a mixture of venison mince and
pork mince,
Chopped garlic clove,
Bay leaf,
A cup of celery, carrot and onion finely
diced,
Finely chopped red chilli,
1/2 to one cup Tomato sugo.
Brown meats and add vegetables brown
over high heat. Add sugo and cook over
minimum heat for half an hour. Serve
over al dente pasta.
Our Venison is biologically farmed in the
rolling hills of South Gippsland. Perfect for
the consumer who wishes to tread lightly,
our product is locally produced and uses less
than 100 litres of water per kilo to produce
(half as much as lettuce).
Free range animals taste better, and contain
more of the minerals, vitamins and essential
fatty acids, especially omega-3 and 6 that
are vital to human health. Our deer are not
fed grains, and are not treated with vaccines
or other chemicals*.
*unless necessary for veterinary or welfare reasons