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Small Goods



Gluten Free Options Avaliable

  • Many of our small goods are gluten free or have a GF option.

Sausages

  • Minimum Orders of 5kg
  • $3.50 per kg
    |
    Plain
  • $4 per kg
    |
    Plain Packaged
  • $5.50 per kg
    |
    Gourmet Sausages
  • $6 per kg
    |
    Gourmet Packaged
  • $5 per kg
    |
    Gluten Free Plain Sausages

Gourmet Sausages Flavours

  • Pork & Herb
    |
    GF
  • Lamb & Mint
    |
    GF
  • Bratwurst
    |
    GF
  • Spicy Italian
    |
    GF
  • Chorizo
    |
    GF
  • Tomato & Basil
    |
    GF
  • Herb & Garlic
    |
    GF
  • Green Capsicum & Onion

Patties

  • $4
    |
    per kg Patties
  • $5
    |
    per kg Gluten Free Patties

Saveloys

  • Minimum order of 8kg
  • $4.25
    |
    per kg
  • $4.75
    |
    per kg packaged

  • Salami

    • Minimum of 4 per flavour
    • $10 each
      |
      tailored made to suit your taste
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.