Tuesday, 28. August 2007

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Duck roast


1 duck about 2 kg 1 orange, cut into quarters


Heat the oven to 190C. Put the duck on a rack in a roasting dish and put the orange halves inside. Pierce the duck’s skin with a skewer all over to let the fat/juices run out while it is cooking. Roast in the oven for 80-90 minutes.  Remove from oven and allow to rest covered with foil for 15 minutes before carving.  Drain the juices from the bottom of the baking dish and make gravy with them. Serve with gravy and veg of your choice.



Kangaroo and Beef rissoles.


1kg beef mince

1kg roo mince.

2 big brown onions, cut finely.

1 tablespoon of black pepper.

4 eggs.

½ cup of barbecue sauce.

1 tablespoon of soy sauce.

¾ cup of sweet chilli sauce.

2 tablespoon olive oil

½ cup bread crumbs

plain flour

½ cup rolled oats


Place all ingredients into a large mixing bowl, mix well. The  mixture should hang together so you can form balls about 5cm in size. If the mixture is too moist add additional bread crumbs. If too dry, add equal portions of Barbecue and Sweet Chilli Sauce until it is right. Roll each ball in plain flour. Heat up a good sized fry pan (or barbecue) with a good layer of olive oil over the base to a medium heat. When the fry pan is hot add the rissoles. Flatten them out a little. When the flour on the top of the rissoles starts to change colour turn them over. When cooked place them on kitchen paper to drain the excess oil. Makes about 20 rissoles. Serve with mashed potato, beans and peas. 12



Kangaroo Pie


500 gm Kangaroo topside, minced

1 onion

1 cup beef  stock

1 cup frozen peas

½ cup tomato sauce

½ teaspoon nutmeg



2 tablespoon flour


375 gm pastry, shortcrust, thawed.

1 pastry, puff, ready-made, thawed.

 tomato sauce for garnish


Saute the mince and onion in a frying pan until brown. Add the beef stock, frozen peas, tomato sauce and seasonings. Stir and simmer for 10 minutes. Stir in blended flour and thicken mixture. Allow to cool.  Lightly grease a 23cm deep pie dish and line with shortcrust pastry. Moisten the edges with water and spoon in the cold meat mixture. Top the pie with puff pastry, pressing down gently to seal the edges together.  Trim and pinch the edges, brush pastry top with lightly beaten egg and make a small slash in the centre of the pastry.


Bake at 230C for 10 minutes, then reduce heat to 180C and bake a further 30 minutes. Garnish with tomato sauce. 4



Rabbit casserole


2 rabbits, cut into pieces

plain flour

olive oil

2 large onions, chopped

2 cloves garlic, crushed

½ cup dry red wine

1 cup chicken stock

2 x 420 cans crushed tomatoes, undrained

2 tablespoons tomato paste

2 tablespoons chopped fresh thyme

1 tablespoon chopped fresh sage

½ teaspoon sugar

1 cup frozen peas

desert spoon dark vinegar

2 rashers bacon, chopped

3 sticks of celery, chopped

125g mushrooms, chopped

1 cup milk

Salt and pepper to taste


Before cooking, soak rabbits in cold salted water for several hours or overnight, rinse and pat dry then toss in flour, shaking away excess flour. Heat oil in pan, add rabbit, brown all over, transfer to ovenproof dish (at least 12 cup capacity). Add onion, mushrooms, bacon and garlic to pan, cook, stirring until onion is soft. Add wine, simmer, uncovered, until almost all liquid has evaporated. Add stock, tomatoes, paste, peas, herbs, celery, vinegar, milk and sugar, simmer until slightly thickened, pour over rabbit.  Bake, covered, at 180°C for about 1½ hours or until rabbit is tender.    6



Rabbit casserole (2)


2 rabbits, diced

½ cup seasoned plain flour

2 tablespoons olive oil

2 tablespoons fresh thyme leaves

50ml white wine

100ml thickened cream

500ml vegetable stock

zest of 1 orange

2 tablespoons fresh chives, chopped


Heat the oil in a large pan, dip the rabbit in the seasoned flour then add to the pan and sauté until browned. Add the thyme leaves and pour in the wine, cream and stock and stir. Add the orange zest, bring to the boil then simmer uncovered for 12-15 minutes.  Top with chives and serve. 4





venison rump about  3kg

2/3 bottle red wine

1 onion, peeled and sliced

2 bay leaves

6 juniper berries, crushed

60ml balsamic vinegar

2 tbsp red currant jelly


Mix together the wine, vinegar, onion, bayleaves and juniper berries to make a marinade. Put the venison in a plastic bag along with the marinade, shake, seal, and leave in the fridge over night.  Heat the oven to 170C, take the venison out of the marinade (set marinade aside) and dry with kitchen paper. Cook quickly to brown the meat in a non-stick frying pan then put in a large casserole dish. Pour the marinade into a sauce pan and bring to the boil then pour it over the meat. Season with salt and pepper and cover. Bake in the oven for 3 hours. Take out the meat and allow to rest for 10 minutes before carving. Pour the marinade back into the saucepan and bring to the boil, reduce by a quarter then stir in the jelly until glossy. Serve with the venison.



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