Order Small Goods Sausages Please give a minimum weight of 5kg to all sausages ordered. GF indicates Gluten Free Pork & Herb - GF KG Lamb & Mint - GF KG Bratwurst - GF KG Bratwurst with Fennel- GF KG Texan Chile - GF KG Texan Chilli – smoked with cheese KG Chorizo - GF KG Tomato & Basil - GF KG Herb & Garlic - GF KG Green Capsicum & Onion KG Green Capsicum & Onion -Gluten Free KG Steak and Onion KG Manuka Honey and Hickory KG Old English KG Boerewors KG Cheese Kransky - smoked KG Plain KG Plain - Gluten Free KG Saveloys KG All small goods are made with collagen casings, hogg casings are available at $1.50 per kg additional charge Hogg Casings Add cheese to gourmet sausages - additional $1.50 per kg BUILD YOUR OWN Ideal for those with ideal allergies, dietary restrictions or those wishing to have something of their own involved in the flavour, all extra ingedients must be provided. Minimum of 5kg Build Your Own KG PATTIES Minimum of 8kg KG Gluten Free - Minimum of 8kg KG SALAMI Minimum of 4 per flavour Danish Garlic Salami Strength Strong Mild Pepperoni Salami Strength Strong Mild Chilli Salami Strength Strong Mild Roasted Fennel and Garlic Salami Strength Strong Mild Roasted Fennel and Pepperoni Salami Strength Strong Mild Jalapeños and cheese Salami Strength Strong Mild CHEERIO Cheerio KG FRANKFURTER Frankfurter KG BIERSTICKS Minimum order 5kg KG RISSOLES crumbed and hand rolled Minimum order of 5kg KG Select Pork and Pineapple Bacon and Onion Steak and Onion Venison, Bacon and Onion KOFTAS Beef, Lamb and Venison only KG Grilled Venison Loin (Backstrap) With Horseradish Cream “He that strikes the venison first shall be the lord o’ the feast.” — Shakespeare, King Lear Ingredients 1.5 to 2 pounds venison loin, trimmed of silver skin kosher salt and freshly ground black pepper 2 tablespoons chopped fresh herbs, like rosemary, thyme, and oregano 3 tablespoons olive oil 1 cup crème fraîche 2 tablespoons freshly grated or prepared horseradish 2 teaspoons chopped fresh chives or parsley juice and zest of 1 lemon Instructions 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.