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Looking for a recipe for kangaroo, emu or other native Australian meat? Here you’ll also find recipes for venison, rabbit, quail and spatchcock.

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Barbecued Spatchcock

Reviews(4)

Recipe By: Suzanne

This recipe is great for summer barbecues. The poussin, more commonly called spatchcock will melt in your mouth.

Crispy Roast Goose with Wild Rice Stuffing

Reviews(5)

Recipe By: Christine Lipo

Impress your holiday guests with this crisp, moist and absolutely delicious roast goose. The recipe requires a day or two of advance preparation, but the results will create memories to last a lifetime and maybe even inspire a seasonal tradition.

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Duck with Raspberry Sauce

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Recipe By: Wynne

Duck breats are pan fried then grilled and served with a red wine raspberry sauce.

Grilled Kangaroo and Cactus Tostadas

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Recipe By: Rider

This delicious mix of Australian and Mexican flavours is served in deep fried tortilla bowls. Other meat can be substituted for the kangaroo.

Kangaroo Stir Fry

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Recipe By: colonelwhiskey

Kangaroo is a good rich meat that works perfectly in stir-fry dishes. Extra bonus - its lean and high in protein.

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Orange-glazed spatchcock

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Recipe By: Ariana Klepac

Spatchcocks are small, meaty tender chickens. In this recipe they are glazed with a delicious orange-tea marmalade. In addition, a wealth of heart-healthy vitamins and minerals come in each spatchcock. Serve on a bed of wild rice.

Rabbit & mushroom soup

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Recipe By: Lynn Cole

Rich flavours make this robust country soup a firm favourite. Rabbit was once ‘poor man's meat’ but is now farmed and prized for its distinctive taste.

Rabbit pie

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Recipe By: Lynn Cole

This homely, old-fashioned pie is full of good flavours.

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Seasoned baked rabbit

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Recipe By: Lynn Cole

With special treatment, this ultra-lean meat becomes moist and succulent.

Spanish rabbit and chickpea stew

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Recipe By: Elaine Russell

In Spain, the home of this spicy dish, chickpeas are very popular and are often stewed with a small amount of meat and a vegetable or two to make hearty one-pot feasts. Serve this with chunks of rustic sourdough bread on the side, so that you can dip it in to enjoy every drop of the delicious gravy.

Spatchcock with honeyed vegetables

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Recipe By: Lynn Lewis

Fibre-rich sweet potatoes, parsnips and celeriac protect the digestive tract.

Teriyaki grilled spatchcock

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Recipe By: Elaine Russell

Once spatchcocked (split open and flattened), poussins or small chickens can be quickly grilled, each bird providing a single serving. Here they are basted with a Japanese-style mixture made with fresh ginger, soy sauce and sesame oil. Serve with rice and steamed vegetables, such as snow peas.