HAHNDORF VENISON

the venison specialists since 1978

MAKING THE RIGHT CHOICE


remove the mystery with Hahndorf Venison, we make your choice easy!

MAKING THE RIGHT CHOICE MAKING THE RIGHT CHOICE MAKING THE RIGHT CHOICE
We follow these 3 simple rules to prepare your Venison to achieve great results - everytime!
1. We honour the deer - utilising every piece respectfully & aim for zero waste
2. We do not attempt to make something out of a cut for which it is not suited
3. We do not encourage complicating the cooking,  Venison will do the talking!

WE REMOVE THE RISKS.  CHOOSE ONLY FARM RAISED DEER ... read more about this in our Q&A

We want to help you confidently make the right choice and provide the inspiration to step outside your comfort zone.
Follow on with us and we'll break down the carcass so you'll have a good understanding of where each cut comes from and how they are best utilised.

In addition to the breakdown, we've included some of our favourite recipes.  We've tried and tested every one of these recipes ourselves...  in our own home kitchen & we're delighted to recommend each of them.  If you have suggestions to make them even better, or would like us to feature your special recipe, let us know and we'll try, confirm, put them up and hand over the credit.

THE CARCASS


THE CARCASS THE CARCASS THE CARCASS
VENISON is generally handled in 3 distinct sections, the FORE QUARTER, SADDLE & LEG. There are some fundamental
cutting line differences when considering different species of deer and relative carcass size variations.

SIZE MATTERS!
The relatively small Fallow Deer carcass has limitations when some of the fancy cuts are recovered. For instance, for a 20 kg Fallow Deer, cheeks are so small they are difficult
to recover and the tenderloins are compromised for their best use by being at around 150 grams/piece. The Onglet of the small Fallow Deer is almost non existent, and the list goes on.
However, the natural fall from the carcass of a 15 month old Red Deer or 10 month old Red Deer X Elk, each weighing in at around 55 to 60 kg, yield superior kitchen friendly portions, for example the tenderloin comes in around 450 gm. And the fancy cuts like tongues, cheeks, babette & onglet add the extra dimensions for those chefs seeking the more interesting and unique.


THE CUTTING LINES


FORE-QUARTER


Never discard the fore-quarter as being inferior. And don't even think about it as being gravy cuts. Some choice cuts within the shoulder are well suited for pan-fry through to braising and the slow cooker. There's quality trim for making snags, burgers and the Bolar makes for a delicious roasting piece. Then of course, the shanks. Slow cooked shank meat is the perfect filling for a flavour rich high protein low fat gourmet pie!

FORE-QUARTER SHANKS

Best results are slow cooked (or braised)

NEED A RECIPE FOR THE SLOW COOKER?

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BOLAR

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!

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THE SUB-CHUCK

Dice pieces (& suitable for Jerky!)

This cut is not practical to recover from smaller Fallow Deer and is usually directed to mince trim. From the larger carcasses of 60 kg plus, this particular cut is certainly worth the effort. It is found hidden away and quite usable for ultra lean diced Venison, excellent for pies, ragout etc... It is also lean & tender enough to make full flavoured Venison Jerky.

THE OYSTER

Firm but flavoursome

Taken from a 55+ kg carcass, the Oyster & "Carrot" are quite practical for pan fry, dicing for a sensational ragout or goulash - especially Hungarian Goulash Soup and make excellent choice for stir-fry strips.

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THE SADDLE


STRIPLOIN

CHOICE!

The Striplon, or sometimes called the 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.

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TENDERLOIN

CHOICE!

Tucked away on the underside of the lumbar vertebrae. Removed carefully without the use of a meat grapple and trimmed of the sidestrap (techno babble: "psoas minor"), the industry standard 55 kg carcass will yield two very kitchen friendly Tenderloins at around 400+ grams each.

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THE ONGLET & BABETTE

FANCY!

Combining the Onglet & Babette (and Venison Cheeks) make for an absolutely stunning flavour packed traditional Tortellini and served with a Venison Neck broth. 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.

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BRISKET AND RIBS

Spare ribs, brisket and trim

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RACK OF VENISON

THE LEG


Most leg cuts are presented "Denvered". Denvering is the term used to describe the removal of sinew and silverskin membrane from individual muscle portions. At Hahndorf Venison we use an air assisted membrane skinner to efficiently remove silverskin and sinew with reduced waste & in a fraction of the time it takes with a knife. The end result is considerable time saving and no waste in the kitchen.

ROUND

CHOICE!

Removed correctly and carefully trimmed, the Round can be presented either whole or split. At it's absolute best when split & denvered.

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RUMP

CHOICE!

This is one of the cuts of Venison where we deviate from the standard cutting lines, and for very good reason. If we didn't, you'd end up with a piece of Silverside - nothing like the texture and grain of the Rump! Presented denvered with tri-tip removed - pure Rump. A 55 kg carcass will yield two 400 gram fully denvered and trimmed rumps.

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TOPSIDE

CHOICE!

The topside is a flexible cut of Venison. Presented whole it makes an excellent and most tender roasting piece. Alternatively- cap off, two remaining muscles split and both denvered. Each muscle packed separately. The Topside Cap has some dicing available with the remainder diverted to mince trim.

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SILVERSIDE

Stir-fry, dicing, carpaccio, minute steak

Long grained and to be handled accordingly.

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GIRELLO - EYE OF SILVERSIDE

SPECIALIST CUT

Presented denvered, the Girello is an excellent cut for Carpaccio. At Hahndorf Venison we prepare the Girello specifically for convenience in the kitchen.

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THE SHANKS

SLOW COOK

Shanks and Osso Buco - two great slow cook pieces. Osso Buco is best cut from the back shank. Again, the larger 55kg carcasses offer a superior cutting line for uniform 140 gram pieces.

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WHO ARE WE?


FAMILY OPERATED, FAMILY OWNED.

We're primary producers, a fancy name for farmers, and specialist venison processors.  Located in the Adelaide Hills, in the Onkaparinga Valley, just out of Hahndorf .  It all started in the family many, many years ago, as far back as the mid 1800's in fact.

Some 100 years later, 1977, we diversified into deer farming. One year on, 1978, we began processing venison.
We see it from the farm to the kitchen.
The guy that makes the sausages, he fixes fences as well! And the fella who helps him mend the fences, he processes the carcasses.

We're still making history - and the best ever venison sausages.

100 YEARS


THE SPIRIT OF THE STAG

100 YEARS
The fusion of two ancient cultures bringing balance and harmony within the body and soul

blended using only velvet extract from the highly regarded SIKA deer, 100% Australian bred and raised 


If you would like to know more about 100 YEARS, please use our contact page

MEET THE DEER


The residents of Highland Valley

ELK

Elk Bulls at 450+kg are impressive animals!

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CHITAL

Often referred to as the most beautiful of all the deer species.

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SIKA

Commercial interests rescued Dybowski Sika from the brink of extinction

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FALLOW DEER

Fallow Bucks in late velvet

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HOG DEER

Pocket sized dynamos, don't look at me!

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RED DEER

The firm favourite - premium venison and velvet

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BLACKBUCK

I'm an Antelope not a Deer!

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Contact us


  • 57 River Road, Hahndorf South Australia, Australia

Q & A


our top 3 questions