Bruny Island Game Meats in Great Bay | Meat wholesaler

Bruny Island Game Meats

Locality: Great Bay

Phone: +61 411 460 662

Address: 1771 Bruny Island Main Road 7150 Great Bay, TAS, Australia

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25.01.2022 We're thrilled to add oh-so delicious oysters to our offering on most delivery runs!! These babies come from the awesome Jeremy and Abbie Muir at the North Bruny Oyster Company. Order by the dozen with any wallaby order and enjoy a little bit of Bruny Island luxury delivered to your door. Delivery charges apply. Don't know how to shuck? Now's an excellent time to learn!

24.01.2022 Deiveries are going strong and we're back this week with a new delight - Wallaby Osso Bucco! Plus some great specials on shanks and diced wallaby perfect for a heartwarming slow-cooked meal... We'd like to extend our sincere thanks to you all - we're loving delivering to you and also want you to know you've played a part in keeping our small Tasmanian business humming along during some tough times for all. Please text 0411 460 662 to order.... (No orders in the comments please ) See more

23.01.2022 This week's wallaby! Delivering to Cygnet, Huonville, Kingston and Hobart on Friday. Delivering to Bruny Island on Saturday.

22.01.2022 Hey all, we are delivering to Cygnet, Huonville, Kingston and Hobart on Tuesday and Friday, and Bruny Island on Saturdays. On special this week is our premium lean wallaby mince, plus our topside steaks and backstraps. AND we have some rabbit too! To order please message Anna on 0411 460 662.... ALSO we're totally loving receiving pictures of your dishes and your delicious recipes to share - so nice to try cooking new things in isolation! Thank you, Anna & Rich

22.01.2022 Hey wallaby lovers! We are delivering to Hobart, Kingston, Huonville and Cygnet this Friday. And Bruny Island on Saturday. ... Order by 9am Thurs morning ...

22.01.2022 We're preparing orders today so do let us know if you'd like something delivered. Don't forget we also have delicious North Bruny Oysters for the shucking.....

20.01.2022 WOOHOO!!! We are super proud to be selected once again as a TASMANIAN STATE WINNER in the 2020 Delicious Produce Awards, for our premium wallaby products! This is our second year in a row to be awarded this honour, a great testament to the consistent quality that we strive to provide for our customers. From the best in dairy and sea, to the top produce from the paddock and the earth, these worthy recipients showcase quality, talent and hard work. We salute them all!

18.01.2022 This week we have specials on Shanks, Topsides, Backstraps and Corned Hind Quarters (super delicious). Delivery days off island are Tues 14th & Fri 17th and on island Saturday 18th. Please text Anna on 0411 460 662 to order. Late orders will be accommodated where possible.... Happy Easter Saturday!

18.01.2022 Call 0411 460 662 asap to order for delivery today!

18.01.2022 In response to a few people asking for a shucking demo, here is Rich to show you the method he learned from his Pop while growing up on the North West coast.

13.01.2022 Get your orders in tomorrow for delivery Friday and Saturday. If you haven't yet tried our delicious sausages and award-winning wallaby products, now's your chance! Ph: 0411460662

13.01.2022 Hello everyone, we were a little quiet last week, not spruiking our wares so loudly - because we needed to sneak away to visit Rich's parents, who were stuck in the North-West all through COVID. Thankfully they're in great health and now restocked with a LOT of wallaby to keep them going until next time. So what would you like to eat this week? ... We can't recommend the Osso Bucco highly enough. The corned is walking out the door, showing up to be a big customer favourite. Steaks are on special - try them cut into bite-sized pieces, crumbed and fried, served with a bit of garlic aoli for dipping, as a tasty entree.... We do hope to see you on your doorstep sometime soon!

12.01.2022 A few changes to our list for Friday and Saturday deliveries. Text or call O411 460 662 if you'd like to order. Our premium steaks are currently discounted because they are usually served up by brilliant Hobart restaurants who are sadly mostly now closed. You can also now add unshucked Bruny Island oysters to your wallaby order on most delivery runs. These come from our comrades at the North Bruny Island Oyster Co. ... Delivery charges depend on location.

12.01.2022 Ooh we LOVE when our customers share their wallaby dishes with us! This is Rosie Bennett’s Wallaby Vindaloo using our premium diced wallaby - she says adding a good bit of brown sugar to your Vindaloo paste makes all the difference! Looks so deeeelicious! Thanks Rosie!

12.01.2022 Hello wallaby lovers! Along with all of our regular items, this week we are doing a mid-winter sale of our frozen stocks of wallaby topsides and backstraps, plus bargain packs of frozen sausages. Oh - and our smashing corned shanks are on special too! ... We're delivering to Hobart on Tuesdays and Fridays, Bruny Islanders on Saturdays. Delivery charge depends on location. Text Anna on 0411460662 to order.

08.01.2022 We still have rooom for orders delivered on route to Hobart, via Cygnet, Huonville and Kingston tomorrow and we are doing our usual delivery run on Bruny Island on Saturday. Place your order via text on 0411 460 662!

07.01.2022 PACKAGING ASSISTANT We are seeking an assistant in our wallaby processing works, initially for two half days per week with the potential to extend. Duties will include packaging our delicious fresh wallaby and assisting in the general operations of the the premises at Great Bay. Contact: Richard on 0418 143 978

06.01.2022 Another delicious wallaby dish from one of our very fab customers... WALLABY SHEPHERD’S PIE by Caroline Rannersberger... 500g Bruny Game Meats wallaby mince 4 diced sautéed onions 5 diced sautéed carrots 2 cups chopped cashews 1 tin diced tomatoes 3 tablespoons tomato paste Large handful chopped oregano Generous dash of olive oil to fry all ingredients 3 tablespoons cornflour to thicken 2 eggs optional Dash of soy sauce to flavour along with salt and pepper to taste Pour into large greased pie dish. Spread creamy mashed potatoes on top. Bake in moderate oven for 40 minutes. ** Caroline mentioned that next time she might add a bit of polenta or couscous to the meat mixture to give it extra body Loving these new wallabized takes on famous old faves! Thank you for sharing it Caroline.

05.01.2022 A couple of nights ago when the evening was sublime and our oyster farmers were on their way home from work. Thanks for this week’s delicious haul Abbie Muir.

04.01.2022 Just have a look at this delicious dish! A platter for 2 made by a fave local Bruny Islander - Mediterranean salad, seared wallaby backstraps with grapes in a balsamic jus and rosemary potatoes on the side. Oh man, it looks sooo good. When are the dinner party rules changing?

04.01.2022 GET YOUR EASTER ORDERS IN FOLKS! (Orders close Wed 9am - late orders will be filled if stock available) Due to Easter, this week our delivery days are: THURSDAY - Hobart, Kingston, Cygnet & Huonville FRIDAY - Bruny Island... Text Anna on 0411 460 662 to order.

02.01.2022 A big thanks to all of our customers for your support at this time. We're loving delivering to your door! We're loving the delightful reactions to our product! And we're loving meeting so many great new people, if only virtually at the moment! ALSO BIG THANKS to Jeremy and Abbie Muir from the North Bruny Oyster Co. for teaming up with us to add their knockout oysters to our swag of products. ... Wishing you all a wonderful and peaceful Easter. We hope that like us, you will be STAYING HOME EATING WALLABY AND OYSTERS!

02.01.2022 One of our customers recently requested some Osso Bucco and also sent us his favourite recipe for this cut. We cooked it last weekend and it was so delicious that we’re doing it again this weekend! Here it is... Osso Bucco... (From the Breville Express Cooking cook book) Serves 4 Ingredients 2 garlic cloves finely chopped 1/2 cup chopped flat leaf parsley zest of 2 lemons 1kg shank pieces 2tbsp cornflour 1tbsp dried tarragon leaves 2 tbsp olive oil 1 onion chopped 2 cloves garlic crushed 4 carrots sliced 1.5 cups chicken stock 1 cup white wine 400g can chopped tomatoes 2 tbsp tomato paste 2 tsp sugar zest of 1 lemon, extra. Directions Combine garlic parsley and lemon zest to make gremolata; set aside Coat shank pieces in cornflour and tarragon Cook shank pieces in oil until well browned, then remove In remaining oil cook onion, carrots, garlic Add chicken stock, wine, tomatoes, sugar, extra lemon zest; stir til combined Cook on low pressure cooker setting (1-2 of 3) for 45 to 50 minutes Serving suggestions Sprinkle gremolata Serve with rocket and fettucine or polenta We didn’t use a pressure cooker so slow cooked it for about 1.5 hours. Give it a go! It’s soooo good.