Deer - Canterbury Home Kill

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steak on a cutting board

Deer

Slaughter Charges

All price are plus GST.

$75 | Per Deer
$35 | Skin only (Not killed, wild, dropped off dead with skin on)

Processing Charges

$1.90 | per kg to process/package
$5 | per primal Bacon
$5 | per primal Corned
$30 | each Ham

Small Goods

Check here for small goods prices

Offal

IMPORTANT INFORMATION: Due to our original offal collection no longer available due to oversea market collapse we are now taking our offal to Kate Valley. Unfortunately this is an added cost to our home Kill service. To cover these costs an offal removal fee is now in place. To avoid these cost to our customers we can leave all offal onsite. Please refer to prices below:

Please note;

Deer offal $10
Prices are plus gst

To avoid these cost we can leave the skins and offal on-site for your disposal.

Please notify me back via text which option you want for your skins and offal. If we don't hear back from you, your skins and offal will be taken away and prices will be added to your account.

Pies

Check here for pie prices

Order

pork

Three-hour Pork Belly

servings 6

Cook time: 3 hours Prep time: 10 minutes

Ingredients

2 tbsp fennel seeds
1 tsp black peppercorns
1 small bunch thyme, leaves only
3 garlic cloves
3 tbsp olive oil
1½ -2kg/3lb 5oz-4lb 8oz piece boneless pork belly, skin scored
2 lemons

Instructions

Toast the fennel seeds and peppercorns in a dry frying pan for a couple of mins. Pound them together in a pestle and mortar with some flaked sea salt, the thyme and garlic to make a paste. Mix with 2 tbsp olive oil and rub all over the flesh of the pork. Cover and chill, leaving to marinate for a few hours or overnight.

When ready to cook, rub the skin of the joint with plenty of salt and 1 tbsp more olive oil. Sit on a wire rack in a roasting tin and roast at 200C/180C fan/gas 6 for 30 mins. After this time, squeeze the lemons over the skin and turn the heat down to 180C/ 160C fan/gas 4. Roast for a further 2 hrs. Finally, turn the heat back up to 220C/ 200C fan/gas 7 and give it a final blast for another 30 mins or so, to finish the crackling. Allow to rest somewhere warm for 20 mins. Carve up into chunks or slices and serve with the braised cabbage (below) and bay-infused potatoes.

Braised red cabbage with apple Slice 3 onions into half-moons and sweat in 2 tbsp olive oil until soft. Add 4 peeled and roughly diced Bramley apples and 1 shredded large red cabbage to the pan. Season, stir and cover with a lid. Turn the heat down and stew for 1 hr, or until cabbage is tender. Check every now and then, adding some water if the pan is looking a bit dry. Remove the lid and stir in 100g soft brown sugar. Add 100ml red wine vinegar, cook for 10 mins until evaporated, season to taste and serve.