Category: Game

Game

Rabbit Stew with Coconut

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Rabbit Stew with Coconut

Ingredients

4 tbsp oil for frying
1 rabbit in pieces (about 1 kg)
1 large onion, chopped
3 cloves garlic, chopped
1 green capsicum, sliced into strips
1 red capsicum, sliced into strips
1 chilli, seeded and chopped fine
1 large tomato, chopped
2 cups chicken stock
1 teaspoon salt
1 teaspoon ground black pepper
⅔ cup coconut cream

Instructions

Fry the rabbit pieces in oil until browned. Transfer to a large saucepan. Add the onion, garlic, capsicums and the chilli to the frypan; cook until onion is transparent. Transfer to the saucepan.
Add the tomatoes, chicken stock, salt and pepper to the saucepan, and bring to a boil. Simmer over low heat for about 2 hours. Remove the rabbit pieces and keep warm. Turn the heat up on the saucepan to high, and boil the liquid until it has been reduced by half.
Return the rabbit pieces to the pan, and stir in the coconut milk. Cook, stirring gently, until heated through.

Game

Roast Goat

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Roast Goat

Ingredients

150ml olive oil
Cracked pepper
Juice of one lemon
2 bay leaves, crumbled
1 tbsn chopped fresh marjoram
1 x 1.5kg leg of goat
The cloves from one bulb of garlic
Small onions
Small washed potatoes
1-2 cups red wine

Instructions

Whisk the olive oil, lemon juice, bay leaves and marjoram together in a small bowl. Place the goat leg in a baking dish, pour half the mixture over the leg, turn it and pour over the remainder. Cover and set aside to marinate for 1 hour, turning the leg a couple of times.
Place the garlic, onions and potatoes around the leg. Preheat the oven to 190C. Roast the meat for 15 minutes, then pour over a cup of the wine. Continue to roast for a further 60 - 75 minutes, basting ever 15 minutes and adding a little more wine if the pan juices dry out too much.
Cover and set aside in a warm place to rest for 10 minutes before carving. A gravy can be made with the pan juices or simply serve with the juices over the meat.

Game

Rabbit and Bacon Pie

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Rabbit and Bacon Pie

Ingredients

2 young rabbits
6 rashers bacon
1 tablespoon plain flour
2 hard-boiled eggs, sliced
1 teaspoon salt
½ cup stock
pepper
1 tablespoon chopped parsley
250g flaky or rough puff pastry

Instructions

Grease a pie dish. Cut the rabbits into small neat joints. Combine flour, salt and pepper on a plate. Roll rabbit pieces in the seasoned flour. Arrange a layer of rabbit in the Pie Dish, sprinkle with parsley, then add a layer of bacon and hard boiled egg. Alternate layers until the pie Dish is filled, then pour in stock. Cover with the pastry leaving a small hole in the top to add more stock later, if necessary. Hake in a hot oven (220 C) for 10 minutes then lower the temperature to 180 C and cook for another 1½ hours or until rabbit is tender. Cover the pastry with greaseproof paper in the last hour to prevent it over browning. Fill the pie up with more stock if it has dried out.
to 8 servings.

Game

Goat with Orange

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Goat with Orange

Ingredients

4 Goat Chops (or other cuts)
2 tablespoons olive oil
1 finely diced onion
1 orange sliced
2 tablespoon fresh rosemary
¾ cup orange juice
1 teaspoon chopped chilli
1 teaspoon minced garlic

Instructions

Fry the onion, garlic and chilli until soft in a large fry pan.
Add everything else but the goat and cook for 2 minutes.
Heat the oven to 180C (350F). Put the chops in an oven-proof dish and tip the prepared mixture over them. Cover and bake for 1 hour.

Game

Goat Chops with Pear

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Goat Chops with Pear

Ingredients

1 tbsn fresh rosemary, finely chopped
2 pears, sliced
4 goat chops
100ml pear cider (apple cider or white wine would be okay)
½ onion finely chopped
black pepper

Instructions

Place the chops in a shallow casserole dish in a single layer. Rub with rosemary and sprinkle onion and cracked pepper over them. Arrange the pear slices on top and then pour over the cider. Cover with a lid or foil and cook at 160C for an hour or until cooked.

Game Poultry

Duck A L Orange

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Duck A L Orange

Ingredients

½ cup orange marmalade
½ cup dry white wine
Mandarin sections to garnish (optional)
1 duck
1 tsp salt
2 cloves garlic, unpeeled 2 peppercorns
2 unpeeled oranges, quartered

Instructions

Salt inside of duck. Place garlic, peppercorns and orange quarters in cavity. Truss and place in large Open Roaster. Pour wine over duck. Roast according to size. Remove fat every ½ hour. Fifteen minutes before serving, spread duck with orange marmalade. Return to oven for 15 minutes longer. Garnish with mandarin sections if liked.
Roasting time: 20-25 minutes per 500g
Oven temperature: 180°C.
Test with a thin skewer or fork and if any red juice appears it needs longer. Duck needs to be well cooked.

Game

Coconut Curry Goat Chops

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Coconut Curry Goat Chops

Ingredients

4 - 6 goat chops
2 tablespoon veg oil
½ teaspoon salt
2 medium tomatoes, chopped
¼ teaspoon black pepper
1½ tablespoon madras curry powder
1½ cup coconut milk
1 tablespoon fresh thyme
1 onion, chopped
3 cloves garlic crushed
1 teaspoon grated ginger
1 tablespoon coriander chopped
1 cup water
1 red chili (finely diced – with seeds if you like it hotter)
1 small capsicum, chopped
2 tablespoon chopped parsley (flat leaf)

Instructions

Heat the oil in a heavy sauce pan on med/high heat. Add the chops, so they brown on each side for a few minutes.
Remove the browned chops and set aside. Turn the heat down to low and add a tablespoon more oil if needed. Toss in the onion, garlic and grated ginger. Let that cook on low for about 3 minutes. Now add the curry powder and cook for a couple minutes (stir well). Now add back the browned chops and if there’s any liquid from them..add also. Move around the pan to try and pick up some of the curry base.
Now toss in the chopped coriander, chili, capsicum, thyme and black pepper. Give it a good stir, then add the salt, coconut milk and water. Turn the heat up so you can bring it to a boil, then reduce the heat to very low so you have a gentle simmer. Cover the pot and let that cook for about 1.5 hrs or until the goat is tender and falling off the bones. Remember to stir the pot every 10-15 minutes.
When cooked the sauce can be turned up for a while to reduce (thicken), served as is or thickened with a little rice flour and water. When the gravy is as thick as you want, toss in the chopped parsley and the tomatoes, turn off the heat and cover the lid for about 3 minutes.

Game Native Foods

Spicy Kangaroo Spaghetti

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Spicy Kangaroo Spaghetti

Ingredients

600 g kangaroo mince
500 mL beef stock
handful of mushrooms of your choosing, sliced
100 g tomato paste
⅓ cup brandy
4 cloves garlic, minced
2 celery sticks, diced
2 chillies, diced
1 carrot, diced
1 large onion, diced
1½ tbs hot curry powder
freshly ground black pepper
sea salt

Instructions

In a large sauceheat, heat some oil over a low flame. Add the onion, garlic, chillies, celery and carrot. Stir and fry for five minutes, then add a tablespoon of curry powder. Stir and fry for another five minutes, then add the mince. Stir well. Brown the mince over the course of 2-3 minutes, then add the brandy, stirring as you do. Let it reduce, then spoon in the tomato paste. Stir it in, add the stock and cover the pan. Simmer for 1½ hours, stirring occasionally. Remove the lid. Stir in the remaining curry powder. Simmer for a further 25 minutes, then add the mushrooms. Simmer for five more minutes, then cover the pan and take it off the heat. Let it sit this way while you bring some lightly salted water to the boil and cook some spaghetti. Don't cook the spaghetti according to packet instructions--use your senses by tasting the pasta when you think it's about done. It should be soft, but have just a little bite to it. Al dente. Toss the pasta and sauce together.

Notes

If you like this recipe, visit my cooking blog for more. I have recipes for meat, game, poultry and seafood, including an ever-growing collection of recipes for native and introduced species readily available in Australian butchers.

Game Native Foods

Simple Crocodile Curry

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Simple Crocodile Curry

Ingredients

800 gram crocodile steak, cut into thin strips*
300 mL coconut milk
2 shallots, diced
2 cloves garlic, crushed
2 red chillis, finely diced
1 lime, juiced
small lump of ginger, grated
1 tsp fish sauce
a couple of sprigs of fresh coriander, leaves picked
a couple of sprigs of sweet (Thai) basil, leaves picked
steamed rice, to serve

Instructions

Heat a little oil in a fry pan over a low-medium flame. Fry shallots, garlic, ginger and chillies until they start to soften, then add the crocodile. Fry, stirring constantly, for 4-5 minutes before adding the coconut milk, fish sauce, sweet basil leaves and coriander leaves. Bring to boil then reduce heat and simmer for 2-3 minutes. Squeeze in the lime juice and give a final stir

Notes

Check out my blog at http://christaylorsrecipes.blogspot.com/ for more recipes. I have an ever-growing collection of recipes for meat, poultry, game and seafood.

Game Native Foods

Savoury Kangaroo Mince

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Savoury Kangaroo Mince

Ingredients

500g kangaroo mince
3 garlic cloves chopped finely
1 teaspoon chilli flakes
1 tsp curry powder
½ cup long grain rice
1 tin tomato soup
1 large onion chopped
1½ cups grated carrot
2 cups beef stock
1 cup frozen peas and corn

Instructions

Fry the onion, garlic and chilli in a little oil then add the mince and brown. Stir in the curry powder for 2 minutes. Add the rest of ingredients and simmer with no lid until all the liquid is absorbed.