If you can get your hands on ground venison it makes a delicious change from beef in hamburgers. Serve with your favourite toppings.
A quick and easy stir fry that tastes as good as it looks. In my experience, everyone loves it! Chop veges into strips about 10cm long by 0.5cm wide. Works well with vegetables like carrots and capsicum. I cook the onion with the meat not the vegetables too.
Garlic, shallots and pitted green olives combine with stock to make a last-minute sauce, which is given a golden hue by a subtle touch of saffron threads.
The slight gaminess of the quail is accentuated by the addition of prosciutto and sage leaves, and further enhanced by the garlic and red wine sauce.
Rabbit and bacon are traditional partners, and here they are teamed with aromatic vegetables, together with sage and garlic, to form tasty rissoles that all the family will enjoy.
The simplest of sauces, with the sweet tartness of the marmalade boosted by the sherry and soy, adds sparkle to the subtle flavour of these little game birds.
An old favourite with a distinctive new flavour: venison bangers and a designer mash of celeriac, potatoes and blue cheese are just the thing, with a bottle of hearty red wine, for a warming dinner.
Rabbit legs are wrapped in bacon before being enclosed in baking paper parcel with tarragon and cheese. After being baked in the oven they come out tender and well flavoured.
This is a fancy but tasty meal ideal for that next special dinner or even Christmas. Quail is seared then simmered in a rich sauce containing potato, prunes, sultanas and sherry.
Here's an amazing way to jazz up a hamburger: with venison and Guinness! Serve with or without the usual condiments as you prefer.
Kangaroo steak diced and fried up in butter until well done. Fried with some chillies, a bit of mushroom and some capsicum. All served over a bed of rice.
Quail stuffed with rosemary, thyme, parsley and orange zest, browned on the stove to seal in the juices then roasted in the oven until juicy and tender.
This is an easy and very good recipe that my family loves, cooked with venison.
The indigenous flavours of the bush – succulent kangaroo and native peppercorns – are combined with garlic, thyme and rosemary, then bathed in a reduction of port and stock.
Venison steaks are given a fruity coating of port-flavoured sauce and sprinkled with crushed allspice and juniper berries before being grilled and served with a delicious root vegetable purée.
This venison stew is simple and wonderful served over wild rice. You can also use fresh rather than tinned ingredients if you have them.
Kangaroo is a perfect meat for stir fries because it is lean but rich tasting. You can use other vegies but these work so well.
Duck breasts are fried before a sweet cinnamon sugar coating is added and they are grilled. Served with a homemade raspberry sauce they are the ultimate balance between sweet, salty and tart.
Serve steak and chips with a difference! Lean, ginger-coated venison steaks are simmered in a dark, sweet-and-sour rice wine sauce and accompanied by chunky sweet potato chips.
This delicious mix of Australian and Mexican flavours is served in deep fried tortilla bowls. Other meat can be substituted for the kangaroo.