THE SIMPLE


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 when using a knife. The result is considerable time savings & no waste in your kitchen.

PRIME LEG CUTS

CHOICE!

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!

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SILVERSIDE

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.

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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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MINCE & DICED

A wide variety: Burgers, snags