John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Jamie Olivers: Chichinga: suya goat kebabs

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Ingredients

  • KEBABSGoat Kebabs
  • 450 g boneless leg of kid goat , diced
  • 1 large red onion
  • 1-2 red, green or yellow peppers (mixed colours if possible)
  • groundnut or vegetable oil
  • a few sprigs of fresh coriander
  • SPICE RUB
  • 125 g roasted peanuts
  • 3 cloves of garlic
  • 5cm piece of ginger
  • 1 teaspoon cayenne pepper or red chilli flakes (for extra heat)
  • 1 teaspoon smoked paprika
  • 2 tablespoons groundnut or vegetable oil

Method

  1. Use a pestle and mortar to grind the peanuts, keeping them fairly coarse. Reserving a small handful to serve, place the nuts in a large bowl.
  2. Peel and grate in the garlic and ginger (keep the ginger skin on if organic), then stir in the remaining spice rub ingredients along with 1 pinch of sea salt and 1 teaspoon of coarse black pepper.
  3. Add the diced goat and massage the rub thoroughly into the meat. Peel and quarter the red onion, then deseed and cut the peppers into chunks.
  4. Thread the onion, peppers and goat onto your skewers. As ever, the longer you can leave your meat to marinate the better it will be, so if you have time, leave the skewers in the fridge for at least 1 to 2 hours, or preferably overnight.
  5. Take the skewers out of the fridge and sit at room temperature for a few minutes while you get the grill or griddle pan hot.
  6. Baste the meat with a little oil, sea salt and black pepper before putting it under the grill or on the griddle – it should sizzle but don’t move it! Turn only every 2 minutes, until each side is seared through (for medium-rare) or every 3 minutes on each side for well done.
  7. Allow to rest for 2 minutes, then scatter over the reserved peanuts and a small pinch of chilli powder. Tear over the coriander leaves, then serve with a fresh seasonal salad. Boom! Summer spice in your mouth!

(Jamie Oliver, 2014)

Duck Schnitzels

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Ingredients

4 fresh duck breasts, skinned

100g plain flour

sea salt and pepper

2 eggs, beatenDuck Schnitzel Recipe

100g panko or dried breadcrumbs

grated zest of 1 orange

1 tbsp dijon mustard

3 tbsp olive oil

1 orange, cut into wedges

Method

1. Place each duck breast between two lengths of plastic wrap, and gently pound with a rolling pin or meat mallet until thin.

2. Set out three shallow bowls. Place the flour, sea salt and pepper in one, the eggs in the second, and the breadcrumbs and orange zest in the third.

3. Heat the oil in a large frying pan.

4. Spread the mustard over one side of each duck breast, then coat both sides lightly in flour, dunk it in the beaten egg, and coat it in the crumbs. Cook two schnitzels at a time for three minutes or until golden, turn and cook to your liking on the other side.

5. Drain on paper towel.

6. Add a little extra oil to the frying pan and cook remaining schnitzels. Serve with orange wedges and a crisp salad or finely shaved cabbage slaw.

Barbecued quail, Greek–style

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INGREDIENTS

6 quail
salt
freshly ground black pepper
olive oil, for grilling
lemon wedges, to serve
extra-virgin olive oil, for drizzling
Big Greek salad, to serve

MARINADE

2 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
1 teaspoon dried oregano
1 tablespoon dill, chopped
1 tablespoon parsley, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper

METHOD

  1. Trim the birds of their feet, wingtips and heads, as necessary. Spatchcock them as described above.
  2. Combine all the marinade ingredients in a large mixing bowl. Add the quail to the marinade and use your hands to toss well so the birds are evenly coated. Cover with plastic wrap and leave to marinate in the refrigerator overnight.
  3. When ready to cook, preheat your barbecue or grill to medium–high and season the quail lightly. Brush the grill with a little oil and place the birds, skin-side down, over the heat. Grill for around 2 minutes, then turn and grill for 1 further minute or so, or until cooked. Be careful not to overcook them – the breast meat should still be a little pink. Serve the quail hot from the grill with lemon wedges, a drizzle of extra-virgin olive oil and salad.

(Adrian Richardson, 2013)

Duck & Vegetable Stew

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  • SERVES 6 PEOPLE / 

You’ll need

2 tbsp olive oil
1 (about 2.2kg) duck, cut into 16 pieces
2 onions, coarsely chopped
4 cloves garlic, finely chopped
6 sprigs of thyme
4 fresh bay leaves
4 carrots, coarsely chopped
3 stalks celery, coarsely chopped
2 tbsp tomato paste
650 gm desiree potatoes, cut into 3cm pieces
1 litre (4 cups) chicken stock
360 gm (3 cups) frozen baby peas

Method

  • 01 Heat olive oil in a large heavy-based saucepan over medium heat, add duck and cook, stirring, for 6-8 minutes or until brown, then transfer duck to a plate. Add onion and garlic and cook for 5 minutes or until tender, then add herbs, carrot, celery and cook, stirring, for 3 minutes.
  • 02 Add tomato paste and cook for 5 minutes, then add potatoes and chicken stock. Return duck to pan and bring to the boil. Season to taste with sea salt and freshly ground black pepper. Partially cover with a lid and reduce heat to low, simmer for 3 hours or until duck is tender. Stir through peas and cook for 5 minutes. Ladle stew into bowls and serve.

(Australian Gourmet Traveller, 2007)

ORANGE AND CARDAMOM DUCK LEGS WITH RICE PILAF

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A delicious duck dish from the team at Gourmet Traveller

INGREDIENTS

  • 0807orangeduck-628Duck
  • 6 (about 1.3kg) duck marylands
  • 300 ml freshly squeezed orange juice
  • 1 orange rind, removed with a peeler
  • 55 gm (¼ cup) golden caster sugar
  • 15 cardamom pods, bruised with the side of a knife
  • ¼ tsp ground allspice
  • 100 gm slivered almonds, toasted
  • Rice pilaf
  • 50 gm butter
  • 1 onion, thinly sliced
  • 6 cardamom pods
  • 1 cinnamon quill
  • 400 gm (2 cups) basmati rice, rinsed
  • ½ tsp ground allspice
  • 1 litre (4 cups) chicken stock

METHOD

01 Preheat oven to 160C. Place duck in a roasting pan. In a saucepan combine juice, rind, sugar and spices and simmer over medium heat for 5 minutes or until sugar has dissolved and mixture has combined. Pour over duck marylands, cover with foil and roast for 1 hour. Remove foil and roast, basting frequently, for another hour or until golden and sauce reduced. Carefully pour off fat and discard, reserving juices.
02 Meanwhile, for rice pilaf, melt butter in a saucepan over medium heat until foamy, add onion, cardamom and cinnamon and sauté for 10-15 minutes or until onion is caramelised. Add drained basmati rice and allspice and stir to coat, add chicken stock and bring to the boil, then reduce heat to low, cover and cook for 12 minutes or until liquid is absorbed.
03 Divide pilaf among plates, top with duck legs and drizzle with pan juices. Scatter with toasted almonds