Here I have suggested grilling rabbit but any other method of cooking it is suitable.
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.
Australian-style Cuisine with native Australian Herbs and Spices
A hot chestnut and Madeira sauce is the perfect accompaniment to the taste of venison. This is a good dish for a special occasion.
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 .
Venison steaks are given a fruity coating of port-flavoured sauce and sprinkled with crushed allspice and juniper berries before being grilled and served with a delicious root vegetable purée.
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.