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.
This delicious mix of Australian and Mexican flavours is served in deep fried tortilla bowls. Other meat can be substituted for the kangaroo.
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.
Lean venison steaks with a peppery coating are served with a rich and sumptuous flambéed sauce of brandy, port and cream, spiked with aromatic juniper berries for extra flavour.
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.
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.
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 is an easy but tasty way to cook kangaroo. The fillet is seared and sliced then served over mashed potatoes.
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.
Here's an amazing way to jazz up a hamburger: with venison and Guinness! Serve with or without the usual condiments as you prefer.
Wild meat such as venison can sometimes taste a little gamy and not everyone cares for the flavour. This technique will make it delicious for anyone!
Ostrich, which is available in Oz from specialty farms, tastes like the best ground beef. Give it a try!
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.
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.
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!
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.
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..
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.