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Venison when it is in season is so succulent and flavourful it doesn't need much in the way of a complicated preparations. Salt and pepper will do it!

Recipe by: Mark


Fresh goose stuffed with wild rice and shiitake mushrooms. The secret to keeping it crispy is to allow the skin to fully dry for at least 24 hours before roasting.

Recipe by: Christine Lipo

No reviews

The contrast of sweet citrus, spicy chilli, earthy grains, tangy basil and tender duck is marvellous. This may seem like an ambitious, unusual dish but, if you buy the ingredients in advance, it comes together quickly. It's worth the effort!

Recipe by: Elaine Russell


Rich flavours make this robust country soup a firm favourite. Rabbit was once ‘poor man's meat’ but is now farmed and prized for its distinctive taste.

Recipe by: Lynn Cole

No reviews

Cumquats are a small citrus fruit, like an orange, but the whole fruit is edible, adding a great tangy flavour to this easy stir-fry dish. Cumquats are believed to symbolise good fortune. If you prefer, you may omit them.

Recipe by: Zoë Harpham

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This delicious mix of Australian and Mexican flavours is served in deep fried tortilla bowls. Other meat can be substituted for the kangaroo.

Recipe by: Rider

No reviews

Entok is young Indonesian duck and the first time I made this recipe I used entok mince. You can also use duck or turkey…or even chicken mince. This meat makes this dish lighter and less fatty than using beef mince but it still has plenty of flavour.

Recipe by: iussaudia


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.

Recipe by: chocoholic2468


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..

Recipe by: Kathy

No reviews

This simple but extravagantly flavoured dish of tender duck breasts coated in spices is served in a fruity wine sauce, and is perfect for a dinner party or a special celebration.

Recipe by: Pat Alburey

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