The Isle of Wight Deer Farm

02/10/2026

We have a ribcage, loin and a front leg that is only good for dog food, and is on offer for £4’50/kg. First come first served.

11/09/2026

Now that the use of GLP1s has become widespread, it is very important to keep track of the “muscle mass”.

As Dr. Rocio Salas-Whalen mentions in the interview below, it is key to add protein when in a GLP1 treatment. We therefore remind you that venison has 33 grams of protein for every 100grs (with only 1 gram of fat). It is the highest protein-to-fat ratio that you will find in any meat and you also get Omega3s and high concentrations of Iron, Phosphorus and Zinc, allowing you to reach the daily recommended doses with small servings.

She also mentions a quick guide to see if your protein intake is correct: if you are feeling tired and loosing hair, it is a big hint that you may be taking in too little protein.

However don’t forget that to fix protein you need exercise, preferably strength training. The neurophysiologist Louisa Nicola recommends dead-weight lifting as the best excercise for women to prevent Alzheimer. (Do listen to the podcast she recently did with Steven Bartlett).

A new Nature study shows a GLP-1 drug made old mice live 12% longer, and the science says women respond more strongly than men.

24/07/2026

Kudos to Blackgang Chine- Land of Imagination for a well made decision. Some are hard to make as there are so many aspects and people involved, but Nature (and your surrounding farmers) are very grateful for you not running the risk. Thank you.

12/07/2026

New day at the Royal Isle of Wight County Show, new menu up

11/07/2026

Prices are up and trade is rolling at the Royal Isle of Wight County Show.

11/07/2026

We now have a shaded chill-out area as well as a sunny-side for the sun & heat lovers.

10/07/2026

Exhausted after a long day, juggling all the farm tasks and setting up our first ever catering stand at the Royal Isle of Wight County Show. We are doing so teaming up with The Basque Kitchen (who has lots of experience cooking our produce) and we will using mainly Isle of Wight produce from the Wight Marque.

Therefore, if you are interested in trying our venison for the first time, we will have a special (softer) venison burger mixed with beef and pork. Of course, we will also have our famous all venison burger, rich in flavour for those who have an acquired taste.

We will also have a new pulled venison recipe, along with with Isle of Wight salad, and the traditional Spanish omelette for those tapa lovers.

Look forward to seeing you this weekend!

03/07/2026

The other day we had the surprise visit from Chef Alex Cassidy, who took a beautiful shoulder joint from us. (Spoiler alert: seems all went well.)

To cook it, he first soaked it in vinegar lime and flour repeatedly until until the intensity died down. He then prepared garlic ginger thyme coriander onion and bay leaf seasoning. The shoulder sat there for 15hrs before he cut up small chunks and browned them with brown sugar.

The good friend who introduced us (Brad Cullen) said "he didn't need his teeth to chew it. It literally just falls apart on the lips". Guess that's something good... 🥰

Note; to soften the intense flavour of venison you have to either marinate it for 12/24hrs, or cook it for 10-12hrs at low heat (90-95ºC). Deer have strong muscles with low fat, so it needs TLC... unless you are cooking a burger (or sausages), a tenderloin or a loin, which can be cooked as you would with any other meat. The only difference would be that when you fry the burger it doubles in size instead of shrinking. Guess why? 🧐 🤔

02/07/2026

We have tried a new process: mow and bale at the same time. We just do a few bales before the heat-waves, and feed it straight to the deer. They love the freshness in the hot days… similar to us having a cool salad. 😉🦌

31/05/2026

Nothing goes to waste at the Deer Farm.

Yesterday we had to cut tree branches that were overhanging over the Lanes around the farm (as with the weight of the leaves they were bending downwards), and they went straight to the deer for them to eat the leaves.

Monday we will collect the wood and give it a second use.

If you have trimmings and branches that you would like to bring us, do get in touch with us.