Recipes

Pan frying wild duck breasts to medium-rare and serving with crispy French fries offers a delightful alternative to traditional steak frites. The dish’s rich flavours justify the effort of plucking birds and keeping the skin on the breasts

This is the simplest of simple sausages and a great place to start your home made sausage making journey. Follow my Beginners Guide to Sausage Making  and you really should not go wrong. This is also the perfect sausage to get the kids involved in helping with, there should nothing in this that could possible scare… Read more: Plain venison sausage

This delicious venison, garlic, fennel and red wine sausage is a one of my all time favourites. It is great barbecued especially over coals, or even used to make meatballs and served with spaghetti and a rich tomato sauce.

The addition of pancetta, fresh herbs and white wine gives these sausages a particular bright and fresh taste.

Everything you need to know to begin making your own venison and kangaroo sausages.

Pheasant stir-fry inspired by the salty-sweet-sour balance of Thai cuisine.

Kangaroo burger with bacon, lettuce, burger sauce, blue cheese and onion jam. This kangaroo burger recipe makes the most of the trimmings from the prime roo fillets and the tougher cuts. It’s a great summer-time alternative to using those tougher cuts in stews and curries. While I’ve used kangaroo meat in this particular recipe, venison… Read more: Kangaroo Burgers

This is my go to method for smoking whole trout, and results in moist flakey flesh. Eat this warm from the smoker, or use it as the star ingredient in other dishes.

This is a meal so simple that it does not really warrant a recipe, but I do feel the need to share a ‘secret’ ingredient. The small batch, Australian made, Hohnke Outdoors ‘Double Shot’ spice blend. ‘Double shot’ includes all the spices I would generally pair with red meat: garlic, paprika, onion and cumin. But… Read more: Seared venison backstrap with ‘Double Shot’ seasoning

Canberra Fried Rabbit (CFR) is tastier than the chicken from any fast food joint, and deep-fried meat of choice for the environmentally conscious.

Stout and rabbit stew with dumplings is a luxurious homage to the rustic rabbit stew of my Father’s childhood.

BBQ braised venison neck, results in a pulled pork like texture, and can be served as is or used as the base for a variety of delicious entrees and mains.

Crispy magpie goose stir fry in sticky sauce, is inspired by the flavours of the food stalls at Mindl Beach markets

Magpie goose pastrami makes a superb appetiser or addition to charcuterie.

Marinated and smoked leg of goat, served with charred vegetables, salad, and garlic sauce inspired by Turkish and Middle Eastern flavours. This meal is great for sharing with friends over a weekend BBQ or dinner.

Smoked kangaroo fillets, and tomato, basil and smoked macadamia salad make a perfect combination. Served as an entree this dish will impress even the fussiest dinner guests.

This dish makes great use of magpie goose leg and thigh meat, in a fragrant slow cooked rogan josh.