Best results are slow cooked (or braised)
NEED A RECIPE FOR THE SLOW COOKER?
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!
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.
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.
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.
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.
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.
Removed correctly and carefully trimmed, the Round can be presented either whole or split. At it's absolute best when split & denvered.
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.
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.
Stir-fry, dicing, carpaccio, minute steak
Long grained and to be handled accordingly.
Presented denvered, the Girello is an excellent cut for Carpaccio. At Hahndorf Venison we prepare the Girello specifically for convenience in the kitchen.
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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