This is a delectable stew where rabbit is brushed with mustard and baked with white wine and orange juice.
Venison is browned with onions and garlic and combined with Worcestershire sauce, thyme and bay leaf in this hearty stew.
Fruit and game are a traditional combination. Serve these pheasant breasts with mashed potatoes and turnips.
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.
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.
With special treatment, this ultra-lean meat becomes moist and succulent.
Fibre-rich sweet potatoes, parsnips and celeriac protect the digestive tract.
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.
A rich thick - and easy - kangaroo stew using a supermarket casserole mix. Beef may be substituted for the roo but the gamey flavour of kangaroo makes for a nicer dish.
Sticking to a budget means looking at cheaper cuts of meat. Goat or Kid works great in a curry and is very reasonable buy a the butcher. (under $5 per Kilo) This recipe will fill your home will aromatic spice. I hope you enjoy.
Sliced ham served with an amazing sauce. Be sure not to overcook the ham. Enjoy all the xmas kisses when your loved ones finish licking their lips :)
This is an excellent pie made from roast pheasant. Serve with braised red cabbage and homemade chips. You can substitute for other poultry as desired.
Stewing is the best way to cook rabbit. This recipe provides lots of great vegetables to go with in it and a long slow cooking time to create a rich stew requiring lots of bread to mop up the sauce.
This is a great way to cook Pheasant if you have never cooked it before. Lightly seasoned and fried it is then finished in a red wine sauce.
Australian-style Cuisine with native Australian Herbs and Spices
This is a hearty stew using venison as the base meat. There are plenty of flavours in the rich sauce including bacon, thyme, red wine and cranberries.
Kangaroo steaks are marinated in a selection of Australian native herbs and spices, fried and served on a balsamic vinegar reduction with prosciutto on the top.
A hot chestnut and Madeira sauce is the perfect accompaniment to the taste of venison. This is a good dish for a special occasion.
The best way to prepare rabbit is braised in good beer and chicken stock with plenty of herbs. A perfect hearty winter meal!
This is a Scottish recipe. Partridge breasts are seared in bacon grease then roasted in a simple wine sauce and served with a rich gravy.