This delicious mix of Australian and Mexican flavours is served in deep fried tortilla bowls. Other meat can be substituted for the kangaroo.
This is an easy but tasty way to cook kangaroo. The fillet is seared and sliced then served over mashed potatoes.
Australian-style Cuisine with native Australian Herbs and Spices
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.
Wild Quail has a taste all of it's own ,Very different to commercially grown Quail as they are free range and feed on natural seed and the such
Quail can be taken during the hunt season from around Easter time through to june , check dates .Hunting with a dog is recommended as Quail can sit tight in thick ground cover , and are very hard to find once downed in such cover .
My Labrador first on the scene usually partakes in the feast of the first 4 or 5 before allowing me to start filling my quota
Take 6 to 8 Fresh field shot Stubble Quail . Once plucked , cut down middle of breast with sharp scissors and butterfly . This makes it easy to gut and prepare for cooking .
Lightly cover Quail with olive oil , salt , oregano and Garlic . At this stage the Quail can be left to marinate for 1 hour or frozen .
Grill for around 7 min each side on high .
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.
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.
Roo burgers for the BBQ or cooked inside in the frypan. Serve in Turkish bread rolls with lettuce and tomato or add any burger fillings that you like..
This is my favorite winter curry, I take this to work almost every day and it's never let me down.
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.