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1 to 3 hours x
 
No reviews
 
1hour40min

A tasty venison stew, simmered in beef stock with onions, carrots and potatoes then it's mixed with some rich Guinness and baked into a tasty meat pie. YUM!

Recipe by: bruce

 
1hour15min

This is a delectable stew where rabbit is brushed with mustard and baked with white wine and orange juice.

Recipe by: Jose Miguel

 
2hours15min

Venison is a very lean meat that is often best in a stew. This one contains onions and garlic and is flavoured with Worcestershire sauce and thyme.

Recipe by: BUCHKO

 
2hours10min

Since rabbit meat has a tendency to be dry, it is best cooked with a creamy sauce as in this coconut cream stew. Absolutely delicious! Serve with white rice.

Recipe by: YAELIE24

 
No reviews
 
2hours30min

This goat curry is a fragrant mix of coriander, cumin and other spices. The flavours of the this curry will develop as it sits, so try to make it two days ahead.

Recipe by: SpicyChick

 
No reviews
 
1hour30min

This is a recipe for goat curry but it works equally well with lamb. Black pepper is found in abundance in Kerala (south India), coupled with curry leaves it takes goat to a whole new level.

Recipe by: Tarama

 
No reviews
 
2hours5min

Duck with orange is a classic French meal. This is perfect for entertaining and skinless duck is quite low in fat.

Recipe by: Zoë Harpham

 
No reviews
 
2hours10min

Cooking the peas in the roasting pan with the duck ensures that each absorbs a little of the other's complementary flavours.

Recipe by: Lynn Cole

 
No reviews
 
1hour20min

This recipe showcases duck at its best–succulent flesh and crispy skin offset by a tangy, fruity sauce. It's delicious served with a mixture of basmati and wild rice and blanched snow peas.

Recipe by: Zoë Harpham

 
No reviews
 
1hour15min

In this attractive salad, full-flavoured shiitake and Swiss brown mushrooms are combined with slices of tender grilled duck, juicy orange segments, colourful pomegranate seeds, crunchy water chestnuts and rice, with a fresh ginger and honey dressing.

Recipe by: Zoë Harpham

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