Name: Wild Caught Venison Shanks
Brand: Farmthru
SKU: prod_01KY6RVQZ579GJP76M8HQJE5RE
Price: 26 AUD
Availability: InStock

NGR Meats is a paddock-to-plate meat brand built on one simple belief — healthy soils grow healthy animals, and healthy animals feed healthy families.

We are a network of young, next-generation, family-owned farmers across Central West NSW united by a shared commitment to regenerative, chemical-free, and sustainable farming. We're not corporates — we're young families building farming legacies, caring for the land, and producing real food the way nature intended.

Our own farm, located 30km outside Dubbo, produces pasture-raised, chemical-free pork and pasture-raised eggs on 350 acres of regenerative country. Our beef comes from Joe and the Kerin family in Yeoval — grass-fed Wagyu raised for superior quality and grown with a deep respect for the land. Our lamb comes from the Maynard family in Narromine — organic, saltbush-grown, and completely chemical-free, farmed by a family passionate about soil health and landscape restoration. Our goat comes from Frank Zeraf in Central West NSW — a young farmer who moved inland to build his dream, raising chemical-free, halal goat with next-generation genetics. Our venison comes from a local young family man and accredited shooter who is passionate about sustainable hunting and feeding his community.

Every product, every farmer, every paddock — it's personal. We're not just selling meat. We're backing the farmers, the land, and the food system we all deserve.

Wild Caught Venison Shanks, Central Ranges NSW

Wild deer, the cut that rewards patience. Slow cooking at its best.

Shanks come from the lower leg, the hardest working muscle on the animal. Tough if you rush them, extraordinary if you don't. Hours of low heat break down the connective tissue into gelatine, leaving meat that falls off the bone and a braising liquid with real body to it.

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

Bone in shanks
Marrow bone adds depth to the braise
Field harvested and processed to Australian standards
No hormones, antibiotics or supplementary feed

To cook: Brown hard on all sides, then braise low and slow in red wine, stock and aromatics for three to four hours until the meat pulls away from the bone. Venison is lean, so keep the liquid up and the lid on. Serve on polenta, mash or pappardelle with the braising liquid reduced down.

NGR Meats is a paddock-to-plate meat brand built on one simple belief — healthy soils grow healthy animals, and healthy animals feed healthy families.

Every product, every farmer, every paddock — it's personal. We're not just selling meat. We're backing the farmers, the land, and the food system we all deserve.

NGR Meats

Local

Wild Caught

Gluten-free

Supply chain

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Wild Caught Venison Shanks