Northern forest landscape whose game is delivered to restaurants through the Willit system

Game for restaurants

Traceable game for restaurants

Finnish game meat direct from the hunter to the restaurant kitchen. Moose, deer, hare and wild fowl, veterinary-inspected, in a cold chain and traceable to the kill date and location. Willit handles procurement, bookkeeping and food safety logging automatically.

Order a seasonal batch Register as hunter

Available game species

Finnish hunters and reindeer herders offer game meat to restaurants in traceable batches.

Moose

Alces alces

A classic. Low-fat, iron-rich meat suitable for roasts, stews and minced dishes. Yields range from 50 to 150 kg per animal.

September to DecemberFresh 0-2 °C, frozen -18 °C

Reindeer

Rangifer tarandus

A northern delicacy. Slightly sweet, firm meat, best cooked gently. Suitable for restaurant signature dishes and traditional cuisine.

October to FebruaryFresh 0-2 °C, frozen -18 °C

Roe deer

Capreolus capreolus

Fine-grained, mild game. Smaller yields per animal, but a premium ingredient for carpaccio, tartare and roasts.

September to JanuaryFresh 0-2 °C, frozen -18 °C

Wild boar

Sus scrofa

Dark, strongly flavored meat. Every batch tested for trichinella. Suitable for slow cooking, sausages and stews.

September to FebruaryFresh 0-2 °C, frozen -18 °C

Wild fowl

Tetrao, Lagopus, Bonasa, Lyrurus

Black grouse, capercaillie, willow grouse, hazel grouse. Small-batch game in piece-counts. A great seasonal item for the a la carte menu.

September to NovemberFresh 0-2 °C, frozen -18 °C

Hare and waterfowl

Lepus timidus, Anatidae

Mountain hare, brown hare and waterfowl such as mallard. Suitable for seasonal menus and small special orders. Delivered by the piece.

September to FebruaryFresh 0-2 °C, frozen -18 °C

Traceability chain

The Willit system records origin information and conditions for every batch. Restaurant food safety logging stays in order without manual work.

Hunter identity

Every batch is tied to an identified hunter or hunting club. Game management fee, weapon details and permits are verified at registration.

Kill date and location

The date, game management association and town-level location are recorded per batch. The information travels with the delivery.

Meat inspection and trichinella

Moose, deer and wild boar are meat-inspected according to Finnish Food Authority guidance. Trichinella testing for every wild boar.

Cold chain and HACCP

The Willit cabinet measures temperature in real time and logs the data into food safety records. An alert fires if temperature drifts outside the 0-2 °C range.

For restaurants: easier, more reliable game procurement

Stop chasing hunters by phone. Order a seasonal batch or single batches on the Willit platform.

Seasonal batches in advance

Reserve moose, deer or wild fowl batches before the season. Price is locked, quantity confirmed, delivery scheduled.

Single orders

Need 4 kg of roe deer loin for next week? Browse the platform and reserve a batch from a local hunter. Payment and bookkeeping handled automatically.

Food safety ready

Every batch arrives with traceability data and a temperature report. The data is recorded directly in the restaurant's Willit account.

Invoice and VAT

Business account, VAT invoices and monthly reports for bookkeeping. No cash payments or loose receipts.

Order a seasonal batch Request a quote

For hunters: sell surplus meat to restaurants

Willit offers a channel for selling meat-inspected game directly to restaurants.

Seasonal selling as a club

The hunting club gathers the catches and Willit distributes them to partner restaurants. One platform, one contract, payment direct to the club account.

Shared sales platform
Coordinated orders
Payment to club account
Taxation in order

Individual selling as a hunter

You have freezer space and the paperwork in order. Add a batch to the platform and restaurants find it. Suitable as a side income or seasonal bonus.

Low upfront investment
24/7 sales
Automatic traceability
Taxable side income

Legislation and requirements

Willit helps comply with food law and Finnish Food Authority guidance. The restaurant focuses on kitchen work.

Meat inspection

Cloven-hoofed game meat is inspected before sale. For small game and birds, hunter self-monitoring is sufficient in limited batches.

Direct sales to restaurants

Small quantities of wild game can be sold directly to local restaurants without a slaughterhouse. Willit documents the conditions.

Self-monitoring plan

Restaurant food safety logging benefits from automatic cold chain and traceability data. Link to a dedicated food safety guide.

Traceable game, on demand

Start now. Place a seasonal order, request a quote or register as a hunter on the Willit platform.

Get started

Questions? Call:

+358 44 285 4421