canterbury homekill logo


All price are plus GST.

Slaughter Charges

  • $80
  • $70 each
    Two or more

Processing Charges

  • $1.40
    Per KG
  • $20
    Per forequarter, loin and leg(third)
  • $16
    Belly (Streaky)
  • $12
    Pickled Pork
  • there are x8 Pieces that can be made into bacon)
  • Your Bacon Will Be Vacuum Packed in family size packs


  • $25 each
    Whole or cut in 1/2’s
  • $30 each
    Cut into 1/3rd’s
  • $35 each
    Sliced Ham
  • Vacuum Packed in Family Sized Packs

  • Pickled Pork

    • $8
      per roll

Small Goods


  • $5
    processed & packaged per animal
  • No charge
    collected and left on property in customer container



Grilled Venison Loin (Backstrap) With Horseradish Cream

“He that strikes the venison first shall be the lord o’ the feast.” — Shakespeare, King Lear


  • 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


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.