Order Declaration

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For Canterbury Homekill to be able to process your animal you must declare one the following

Ownership

I declare that I am the owner of the animal material And I have been activeley involved in the day to day maintenance of the animal, including providing for the physical, health and behavaioral needs of the animal for at least 28 days.

I am a farmer of animals of this kind.

This animal is wild game. Which you do not need to be actively involved with.

Booking

I understand this is not a booking form. I have already booked my animal in either by email enquiry or phone (03) 313 4771

$15 Fuel Surcharge

There is now a surcharge travelling onsite due to the ongoing fuel crisis. It doesn’t matter if you’re down the road or on the peninsula. It’s just to help cover the costs.

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.