RESPECT THE DEERRead More
RESPECT THE DEERRead More
HONOUR THE DEERRead More
SELECT THE RIGHT CUTRead More
PUTTING IT ALL TOGETHERRead More
Shanks, diced, bolar...Learn More
A little for care for elegant dishesLearn More
Easy no fuss prep and cookLearn More
Fresh Smallgoods & Ready to EatLearn More
Easy prep Pot Roast
This is an easy one for the pot roast. It can be further worked and some very tender pan fry steaks are hiding under the silverskin!
Slow cook, BBQ, Stir-Fry & Roast
A shoulder sub cut from the larger carcasses are certainly worth the effort. Elk Oyster - tender and packed with flavour...
Firm but flavoursome
Hand Cut Hahndorf Diced Venison is lean and clean, suited to sensational pies, ragout or goulash - especially Hungarian Goulash Soup.
The Striplon, also known as Backstrap, is one of the choice cuts of Venison. Removed from the 3rd rib of the point end to the last Lumbar Vertebrae, a 55 kg carcass striploin will yield approx 1.6 kg of deep red full flavoured choice tender venison.
Tucked right away on the underside of the the saddle, the tenderloin is carefully removed with just minor two knife scores. Trimmed of the sidestrap, the Hahndorf Venison Tenderloin yields two very Chef friendly portions at around 400+ grams each.
Both these Venison cuts remain unknown, mainly because they are non recoverable from the smaller fallow deer carcasses. At Hahndorf Venison, our larger 60+ kg Sika, Red and Elk carcasses make these cuts possible and offer chefs the opportunity of presenting specialised dishes.
All about presentation
Recipe coming very soon!
Removed correctly and carefully trimmed, leg cuts can be presented either whole or broken down to individual muscles. At it's awesome best when denvered!
Stir-fry, dicing, sliced thin across the grain for a flash fry Hahndorf Venison steak sandwich. Also perfect for a slow cook Hahndorf Venison pie filling.
Full of flavour hard working long grained muscle. Highly recommend denvered and side-strap removed for 100% muscle without silverskin or sinew. The silverside must be handled within it's limitations.
Presented denvered, the Girello is an excellent cut for Carpaccio. At Hahndorf Venison we prepare the Girello specifically for convenience in the kitchen.
DECOR DESIGNS. Different antler for unique designs, suitable for hat & coat racks, chandeliers, table art
ANTLER TREATS FOR DOGS
Antler for cutlery, from simple to elegant carving sets. Each piece have unique characteristics.
We have an open invitation policy for Chefs and their staff to personally visit and view our farm to kitchen journey.
Our central location integrates efficiencies and minimises the environmental impact.
Elk Bulls at 450+kg are impressive animals!Learn More
Considered the most handsome of all deerLearn More
Back from the brink with superior velvetLearn More
Fallow Bucks in mid summerLearn More
Pocket sized dynamos, don't look at me!Learn More
Chef's firm favourite of superior venisonLearn More
I'm an Antelope, not a Deer!Learn More
Many claims are made, let's sort out the facts from fiction.Read More