Luke Star, the owner of Springfield Deer Farm, formed his deep appreciation for rural life when he was young, during cherished times on family farms in the New South Wales countryside. His connection with Mole Creek and its landscape began in 2021, seeing the farm as more than just a deer farm but a place for learning, inspiration and welcoming guests from around the world to share in the experience of building a genuine connection with their food.

Our farming approach not only honours the life of the deer but also elevates the end product. Processing on the farm, we know every deer, we know every cut, and we can get our venison direct to our customers; top restaurants and retailers, and a loyal following of local eateries.

We proudly collaborate with local producers, artisans, and chefs who excel in their craft. These partnerships give us a real understanding of what it takes to deliver a superior product. Our Master Butcher, Joel Houghton, brings his expertise and dedication to naturally and sustainably reared, pasture-grazed meats into our products and experiences. Embracing a nose-to-tail philosophy, that runs through everything we do at the farm.

IN THE HEART OF TASMANIAN TIGER COUNTRY