THE ONGLET & BABETTE
FANCY!
Both these Venison cuts remain unknown, mainly because they are non recoverable from the smaller fallow deer carcasses. At Hahndorf Venison, our larger 60+ kg Sika, Red and Elk carcasses make these cuts possible and offer chefs the opportunity of presenting specialised dishes.
Combining delicacies like the Onglet & Babette make for an absolutely stunning flavour packed pies or even a traditional Tortellini served with a Venison Neck broth.
