Highland Farm VenisionHighland Farm is nestled in the heart of the Hudson Valley, and has supplied the northeast with the finest all natural, farm-raised venison since 1989.

The deer are raised on pasture and fed locally grown hay and grain, which helps produce the delicate flavor and superb tenderness of our venison. Processed year-round in our own facility, under 2 years of age, we strive to ensure consistent flavor, texture, and taste in our venison. We use no steroids or growth hormones, and our meat is free of chemical additives.

Our farm-raised venison is available year-round. You may order direct, or find our meats in various local restaurants, stores, and farmers markets.

Products from Highland Farm

Venison

Venison is the ultimate red meat. It is higher in protein, has less saturated fat and fewer calories then beef. This Heart Healthy red meat also has less cholesterol then turkey and chicken and is high in iron. Our Deer are farm raised on pasture and fed locally grown hay and grain, which helps produce the delicate flavor and superb tenderness of our venison.

Ostrich Eggs

One Ostrich egg is equivalent to about 18-24 chicken eggs.  Ostrich egg can be used in place of chicken eggs in any recipe. Ostrich eggs have a slightly richer flavor and light and fluffy texture. It is the perfect novelty for anyone needing to feed (and impress!) a crowd at a party. Once emptied into a container, the contents of the ostrich egg can easily be frozen to be used at a later date. Ostrich egg is fabulous for making omlettes, quiches and frittatas.

American Buffalo

American Buffalo meat not only tastes sweeter and richer than a high-quality cut of beef, it’s much leaner and more nutritionally dense. Eating American Buffalo adds about 69% more iron to your diet than beef. It also has higher levels of vitamins and minerals, plus twice as much Beta-Carotene as other red meats. And even though bison meat is very lean, it is high in essential fatty acids with an excellent ratio of Omega-3 to Omega-6 acids.

Mouflon Lamb

Mouflon lambs yield lean, delicate-flavored meat with none of the “muttony” flavor, that many people find distasteful in domestic lamb. Mouflon is much leaner than domestic market lamb, has a brighter red color, and is often said by many people that the meat tastes more like beef than lamb.