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Sheep


All price are plus GST.


Slaughter Charges

  • $30
    |
    per ram
  • $25
    |
    per lamb
  • Priced accordingly
    |
    due to size and location on property.

Processing Charges

  • $32.50
    |
    Rams Price may vary due to location on property.
  • $27.50
    |
    per lamb
  • $30
    |
    large sheep

Gourmet Cuts

  • $2.50 each
    |
    French Racks
  • $2.50 each leg
    |
    Boned Hind Legs
  • $2.50 each leg
    |
    Leg Steaks
  • $15 each
    |
    Mutton Ham
  • $2.50 each
    |
    Seasoning
  • $2.50 for both rolled together
    |
    Flaps Rolled

Small Goods


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.