This recipe is great for summer barbecues. The poussin, more commonly called spatchcock, will melt in your mouth.
If you can get your hands on ground venison it makes a delicious change from beef in hamburgers. Serve with your favourite toppings.
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.
If you don't like venison this works just as well on T-bone steaks. The lime and coriander butter is very visually effective.
If you can find Cornish game hens they make a delicious and impressive barbecue dinner. These are better the longer they are marinated - I prefer up to 24 hours.
When the occasion demands it you will have no finer feast than barbecued goose. This is an old English recipe and is simply amazing.
If you are lucky enough to get venison, here's a sensational way to barbecue the best part of the deer. It makes a great appetiser or full meal.
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..