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The Snowy Mountains agricultural sector is about to receive a significant boost with Kosciuszko Wild Venison (KWV) opening its processing plant in Jindabyne along with its brand-new shop front.
The business has been labelled a ‘game-changer’ by highly regarded Jindabyne graziers and landholders, who, along with managing director, Adam Digby, envisage the region becoming home to the nation’s best venison.
Mr Digby showcased the Kosciuszko Wild Venison shop front at Leesville to the community back in April. Since, over 2000 kilograms of venison has been processed and distributed on a trial basis to the Canberra market.
The overwhelmingly positive feedback from wholesalers and restauranters on the quality of this meat has been important in describing what KWV is producing and for whom; and excitingly, Mr Digby opened the doors to his shop front for everyone to experience venison on Wednesday, 17 December just in time for the Christmas rush.
Mr Digby said the idea of opening a venison processing plant and shop front has been years in the making and came about as a more productive solution to curb the wild deer problem in the region while developing a market for sought-after venison.
“By creating a market for this delicious high-quality protein we are creating value in our local economy,” Mr Digby said.
“Wild harvesters, their vehicles, employment at the plant, local food outlets all benefit from the circulation of money in the region, not dead ending it in terminal culling operations. It’s not a silver bullet for the deer problem, but it can be a gold mine for Cooma Monaro.”
Kosciuszko Wild Venison’s retail shop will be open from 8am to 3.30pm Wednesday to Saturday in this first stage with a detailed product and price list in store and on the Facebook page.
“It’s been an awesome journey and now we can start sharing the bounty,” Mr Digby said.
The shop front space is fitted out with refrigerated cabinets filled with venison products so customers can come in and select their favourite cuts with Mr Digby behind the counter to answer any questions and guide your way.
“We also have printed recipe cards at the front counter for anyone looking for venison recipe ideas or hop on the website for the recipes page,” Mr Digby said.
Mr Digby said The Kosciuszko Wild Venison team doesn’t all live under the one roof.
“It may look small from the outside, but we have a broad community of landholders, harvesters in the field, suppliers delivering our consumables weekly, and our distribution team the breadth of the east coast,” Mr Digby said.
“As well as our lab technicians verifying our quality controls and of course, our customers everywhere.
“We have restauranteurs providing us with amazing recipes and we are working with the Kosciuszko community to bring our mission for sustainability and nutrition to fruition.”
At Kosciuszko Wild Venison, the team provide premium wild venison from the pristine Snowy Mountains, sourced sustainably with a focus on animal welfare, environmental care, and wholesome nutrient-rich protein.
All venison on display in the store has been cryovaced for freshness and longer shelf life and all meat has been processed on site through his state-of-the-art processing equipment.
“Kosciuszko Wild Venison is processed in our state-of-the-art facility in Jindabyne, NSW, our commitment is to quality, and we stand by our product,” Mr Digby said.
Stop by the Kosciuszko Wild Venison shop front located at 34 Lee Avenue in Leesville, Jindabyne to pick up your special cut for the Christmas holidays, more information
