The Rintoul family bought Western Australia's original venison farm in 2021 and rebranded it Caves Farm in 2025; Chad and Carla Mitchelmore run day-to-day operations. The Red Deer herd traces to English and Scottish bloodlines, raised free-range on Caves Road pasture in the Margaret River wine region — the stags grow antlers each spring and shed them naturally in winter. The farm shop sells the venison straight (striploin, fillet, racks, mince) and processed into smallgoods, including a "Coat of Arms" chorizo blending kangaroo and emu. Pies, pastries, and breads from the on-site bakery. Spit hire for $200 plus bond. Open seven days 9am–4pm.
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