If you are lucky enough to find fresh venison it's divine in this slow cooker recipe with red wine and spices.
Recipe by: BYOUNG1519
Nice light summer fresh flavours to this rabbit dish. Suitable for a summer dish rather than the usual winter heavy rabbit dishes seen more commonly. Leftovers great to make steamed rabbit dumplings and rabbit soup.
Recipe by: mcadamia
This casserole is great for dinner parties served with a creamy mashed potato or plain boiled rice.
Recipe by: Vickie de Vries
This casserole is best with black beluga lentils because they go really well with venison, but if black beluga lentils are not available French green lentils can be substituted.
Recipe by: HilaryM
Zesty orange and warm Chinese spices perfectly complement the rich taste of duck in this stir-fry. Serve over noodles.
Recipe by: Zoë Harpham
This homely, old-fashioned pie is full of good flavours.
Recipe by: Lynn Cole
Duck roasted can be very dry but this is where the oven bag helps. I have suggested 2-4 ducks as one may cook too tough to eat. When slow cooked, they will fall apart and become very tender. Remove the fat from cooled juices and store duck in this. It is very good cold. To help remove pin feathers, try singeing over a gas flame.
Recipe by: steventhrelfall
Don't skip anything or change the ingredients. The most important thing is the hot smoked duck breast AND good home made dark chicken stock.
Recipe by: darrenspooner
BBQ duck Hong Kong style at home. This takes a long time to make but once you have made it a couple of times it gets easy. Instead of the S hook, I found a wonderful chicken roasting stand to use and it does just as good a job.
Recipe by: antstorm
A simple way to cook roast lamb or goat with amazing North African flavours. If you have preserved lemons add a few slices with the garlic as well. Allow a couple of hours for marinating and 3-4 hours for cooking.
Recipe by: Herbie's Spices