THE ONGLET & BABETTE


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.

Recipe coming soon!