The range of services is designed to remove all the hassles of home kill:
All beef, pork, lamb and venison cuts are labelled and come to you frozen ready for the freezer. Chops are free-flow in thick freezer bags.
“I need to give customers what they want,” says Noel. “That means that there is much more dialogue, more understanding of family needs, whether it is all about the flavours required, the leanness of the mince or the size of the roast portions.” With business expanding there is an increasing need to provide for a wider area, and already Canterbury Home Kill Services deliver (local areas excluded) to collection points as far away as Hanmer Springs.
Conveniently sited at 26 Merton Road a couple of minutes west of Rangiora off the Oxford Road, it is a simple matter to drop in and discuss your needs with Noel or one of his team. It’s a winner all round – you get the cuts of your own meat custom-processed – wholesome, flavoursome, tender and of course at a much better price.
“He that strikes the venison first shall be the lord o’ the feast.” — Shakespeare, King Lear
Season the meat with salt and pepper. In a small bowl, mix herbs with the olive oil, then spread all over the meat. Refrigerate for at least 2 hours.
Make a hot fire in a charcoal grill or set a gas grill on high. Grill the meat on one side, without moving it, 4 to 5 minutes, then rotate 90 degrees to make grill marks and char more surface area. Flip the loin and cook 4 to 5 minutes more. It should have a deep-brown char on the outside but still be rare on the inside. Transfer to a warm plate and allow to rest for 10 minutes.
Mix the crème fraîche, horseradish, chives, lemon juice, and zest in a small bowl and season with salt. Serve the loin, thinly sliced against the grain, with the sauce.