canterbury homekill logo

Beef

All price are plus GST.

Slaughter Charges

$100.00 per cow

Processing Charges

  • $1.20 per kg to process/package
  • $8.00 per side (2 Silversides in a whole body)

Small Goods

Check here for small goods prices

Offal

$5 processed & packaged per animal
No Charge - collected and left on property in customer container

Order

venison

Grilled Venison Loin (Backstrap) With Horseradish Cream

“He that strikes the venison first shall be the lord o’ the feast.” — Shakespeare, King Lear

Ingredients

  • 1.5 to 2 pounds venison loin, trimmed of silver skin
  • kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh herbs, like rosemary, thyme, and oregano
  • 3 tablespoons olive oil
  • 1 cup crème fraîche
  • 2 tablespoons freshly grated or prepared horseradish
  • 2 teaspoons chopped fresh
  • chives or parsley
  • juice and zest of 1 lemon

Instructions

Season the meat with salt and pepper. In a small bowl, mix herbs with the olive oil, then spread all over the meat. Refrigerate for at least 2 hours.

Make a hot fire in a charcoal grill or set a gas grill on high. Grill the meat on one side, without moving it, 4 to 5 minutes, then rotate 90 degrees to make grill marks and char more surface area. Flip the loin and cook 4 to 5 minutes more. It should have a deep-brown char on the outside but still be rare on the inside. Transfer to a warm plate and allow to rest for 10 minutes.

Mix the crème fraîche, horseradish, chives, lemon juice, and zest in a small bowl and season with salt. Serve the loin, thinly sliced against the grain, with the sauce.