This is a dish with a great flavour, and it's so quick and easy to make. Try it over rice or noodles. Sesame oil can be substituted for chilli oil.
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.
This is an easy but tasty way to cook kangaroo. The fillet is seared and sliced then served over mashed potatoes.
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.
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 .
Before landing on it's fluffy steamed vegetable nest, this quail was braised in pancetta, shallots and spumante!
Quail is a very delicate bird and must have a short cooking time otherwise it will be dry and stringy. This is a base recipe to which you can add any kind of sauce instead of the easy one suggested here.
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.
Slow simmered hare pieces that are served in a gravy of its own juices, claret wine, stock and red current jam. A delicious way to enjoy hare.
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 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.