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Home / Wild Game / Wild Wallaby

Wild Wallaby

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Flinders Island Wild Wallaby Tail (bone in)
$18.00 per kg $20.00 VIEW DETAILS

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Stocked up and ready to go - delivery available ne

Stocked up and ready to go - delivery available next week.

For those in search of a distinctly superior table bird akin to the renowned 'Poulet de Bresse' of France, look no further than Grassland Poultry 's Sommerlad chicken. This exceptional poultry breed, drawing from meticulously chosen Australian heritage strains like the Plymouth Rock, Light Sussex, and Aussie Game, sets Sommerlad Chicken apart from the rest. It's truly an extraordinary poultry choice.

Raised with a commitment to ethical and sustainable practices by the Kiss family in Western NSW, these chickens enjoy a quality of life that reflects in their taste and texture. They roam freely, forage naturally, and grow at a leisurely, unhurried pace, resulting in meat that's rich in both nutrition and flavour—qualities that stem from their wholesome upbringing on well-tended farmland.

For an unparalleled dining experience, consider slow-roasting Sommerlad chickens. This method perfectly enhances their texture and flavour, ensuring a memorable meal.

Food memories - Chef @chr15n0rman's #sommerladheri

Food memories - Chef @chr15n0rman's #sommerladheritagechicken with garlic and white asparagus at @emporiumhotels Signature, 2019. Mouth watering! #grasslandpoultry

Hello, venison tartare! So appreciative of all ou

Hello, venison tartare!

So appreciative of all our chefs, retailers, cooks, and ‘foodies’ who continue to support our premium meat, poultry, and game sourced directly from Australian farmers and wild harvesters. Award-winning and ethical, our small-batch supply chain ensures exceptional taste and humane practices. From farm to table, we're redefining how you enjoy the best meats without ever stepping foot in a commercial butchery. Know your farmer, know your food!

Our wild venison suppliers have created a range of

Our wild venison suppliers have created a range of products specifically so that they can use as much is the animal as possible.

For example, the hides get tanned, bones become broth, And trim and off cuts are used in sausages, salami, and smallgoods.

It's all about food security.

This means you feel confident in your ability to prepare food that comes from a source as close to mother nature's original plan as possible.

Cost of living pressures have us all looking for better ways to economise. Environmental considerations means we are trying to find better ways to source our foods without compromising health.

Our grandparents lived sustainably and frugally, so let's take a leaf out of their book and work smarter not harder.

Ask questions about where your food comes from, we will give you 100% transparency.

We are not cheap. It's true. We could probably dr

We are not cheap.
It's true.

We could probably drop our prices by taking a more inferior product, but then, they'd be cheap.

They wouldn't taste amazing.
They wouldn't be authentic.
They wouldn't be bred or grown on small family farms to suit old fashioned values with old-fashioned beliefs.
You wouldn't find slow grown, chemical free meats on our website and we wouldn't be supporting the committed farmers who believe in an old-fashioned, authentic model.

If we had to do that, we'd be like most other suppliers claiming to be 'ethical' without being able to provide you with transparent proof of where your product comes from.

And then, we wouldn't be us.

Our Hand Sourced goods will never be cheap.
Which is great.
Because you always pay for what you get.

Don't you find?

Instagram post 17843673957181539

Instagram post 17843673957181539

It's no secret we <3 Pheasant. Whether it's the wi

It's no secret we <3 Pheasant. Whether it's the wilder, leaner birds from #KangarooIslandPheasant; or the plump, juicy pasture farmed birds from #uGoose in #Gippsland, there's room on the table and always, in our bellies.

This French Pheasant, Mashed Potato and Cabbage first appeared on #MasterChef (season 11) and it never fails to impress. @GaryMehigan's streaky bacon and thyme flavoured pheasant is paired with a mixed mushroom stock, creamy mashed potato and garlicky herbed cabbage balls.

Thanks, Gary, for championing a bird that is often overlooked.

Pheasant flesh has been described as tender, subli

Pheasant flesh has been described as tender, sublime and highly flavoured. It has something of the flavour of both poultry and venison. It is the so-called ‘wild’ flavour that makes pheasant special, we think.

Place sliced pieces of apple in the body cavity together with a tablespoon of butter. Wrap the bird in foil with a few tablespoons of butter on the top and cook in an oven at 190°C for 1–1¼ hours or until bird is tender. Open the foil for the last 15 minutes of cooking to brown the bird. Make gravy from the drippings.

You've mastered the Pheasant!

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