SOME IMPORTANT VENISON FACTS

Applying the Master Recipe

Respect the Deer
Venison has long been regarded as seasonal and should the Game Keeper not get it right, the prized venison will be tainted with a robust smack of strong game flavours and pungent odours, to the point of being unpleasant & objectionable. Read more about our definition of game in our Q&A.   It makes perfect sense to only select prime deer of known source and history.  Hahndorf Venison's controlled integration of field to kitchen production principles provide for your enjoyment of the very best venison available, all year round.

Honour the Deer.  Waste not - want not.  At Hahndorf Venison we aim for Zero Waste.  We believe that to waste any part of the deer is dishonourable.  We try very hard for Cheek to Shank processing - and beyond.  Our recovery includes much of the delightful offals such as heart, liver, kidneys, cheeks, tongue, bones and marrow for stocks... We produce fine leather and raw hide.  Stag bladders are used in bio-dynamic farming. Tails & tendons are prized oriental delicacies.  The hoofs and long bones are diverted to pet treats, and the list goes on.  To help you in your kitchen, we do the hard work for you.  Much of the Venison that leaves our chillers has been "denvered", meaning membranes and heavy sinews are removed. You can read more about Denvering on our Q&A page.  Denvered Hahndorf Venison makes it much easier on your end to consistently achieve superior results  and with minimal to zero waste.

Work within limitations
Venison is incredibly lean. While this is definitely a desirable feature, it influences how Venison is to be handled in the kitchen. In addition to the leaness, many cuts vary in tenderness, flavour and texture. Every Venison cut has a place on the menu but each one must be used within it's limitations. Each of our recommended recipes takes the combined attributes of each cut and portion into account. Just as you wouldn't pan fry a Venison shank, it's overkill to make a curry with Venison rump. Some cuts are best long and slow, like Osso Buco for instance. Others are as simple as a quick flash in hot pan. And don't forget the bones for the most awesome stocks. If you're unsure, we'll step you through.

Let the Venison be the star.
Tradition says marinade - not so!  Strong marinades are only required to mask the  potent flavours and pungent odours, the "gaminess" of poorly handled venison.
Each of our featured recipes have been tried and tested only with Hahndorf Farmed Venison. They sing and so does the Hahndorf Venison. The results taste great and we're confident you'll achieve the same outcome. Gentle marinades are used occasionally, to enrich flavours and enhance the lean attributes during the preparation and aid the Venison during cooking process. As with all added ingredients, only use quality products, this is especially so where pork fat or bacon is recommended, always select the freshest quality pork back-fat and first grade streaky bacon.