John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Greek Style Baby Goat

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Ingredients

Goat

  • SMBEpisode8_SHOULDER_OF_GOAT1 ½ cup olive oil
  • Baby goat, flattened
  • Juice of 4 lemons
  • 2 head garlic, peeled, roughly chopped
  • 1 bunch rosemary
  • 1 cup white wine
  • ¼ cup cider vinegar
  • 1 bunch thyme
  • ½ cup honey
  • Salt & pepper

  • Veggies

  • 1 onion, finely sliced
  • 5 potaotes, cubed
  • 3 bay leaves
  • 1 ½ cup stock, chicken or beef
  • ¼ cup oil

  • Garnish

  • 1 red onion, finely sliced
  • ½ bunch flat leaf parsley, roughly chopped
  • ½ cup red wine vinegar
  • ½ bunch coriander
  • Juice of 2 lemons
  • 2 tbs baby capers
  • Extra-virgin olive oil
  • Salt

Method

  1. Preheat oven to 160C.

  2. In a large oven tray make some incisions into the goat with a sharp knife. Season with plenty of salt and pepper. Sprinkle over fresh rosemary, thyme and garlic pieces. Pour over lemon juice, wine, vinegar and honey. Drizzle liberally with olive oil.

  3. Roast in the oven for 1 to 1 ½ hours, basting the meat every 15 minutes with the juices from the pan until meat is tender and falling off the bone.

  4. Meanwhile, in a oven proof baking tray, arrange the onion, potatoes and bay leaf. Pour over enough stock to cover onions. Drizzle with olive oil and a good pinch of salt and pepper. Transfer baking tray to oven for 40 minutes to 1 hour or until potatoes are golden and crispy.

  5. For the garnish, combine all ingredients, gently toss and serve with fresh lemon.

(Adrian Richardson, 2013)

Red Wine and Chocolate Chicken

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SERVES 4
INGREDIENTS 20
DIFFICULTY Easy
Matt Preston's red wine and chocolate chicken
Matt Preston’s red wine and chocolate chicken

For Easter, the chocolate doesn’t have to come in bunny form – we love this recipe too.

INGREDIENTS

  • 50g unsalted butter
  • 2 tbs olive oil
  • 3 x 5mm-thick slices speck, chopped
  • 2 celery stalks, finely chopped
  • 16 whole eschalots
  • 200g button mushrooms
  • 4 garlic cloves, finely chopped
  • 1.8kg whole chicken, jointed into 8 pieces
  • 2 tbs plain flour
  • 2 tbs tomato paste
  • 3 cups (750ml) red wine
  • 2 bay leaves
  • 2 oregano sprigs, plus extra to serve
  • 1/2 bunch flat-leaf parsley, leaves chopped, stalks reserved
  • 2 cups (500ml) chicken stock
  • 6 allspice berries
  • 2 each whole cloves and cinnamon quills
  • 1 tsp cumin seeds
  • 20g dark (70%) chocolate, grated
  • Buttered steamed brown rice, to serve

METHOD

  • 1: Preheat oven to 180°C. Place half the butter and oil in a casserole over medium heat. Cook speck, celery and eschalots for 3-4 minutes until softened. Add mushrooms and garlic, and cook, stirring, for 2-3 minutes until fragrant. Remove from pan and set aside. Return casserole to medium heat with remaining 25g butter and 1 tbs oil. Season chicken with salt and cook, in 2 batches, turning, for 6-8 minutes until golden. Remove from pan and set aside.
  • 2: Return all chicken to pan. Sprinkle with flour and cook, stirring, for 2 minutes or until browned. Add tomato paste and cook for a further 1 minute, then add wine, scraping the bottom of the pan. Tie together bay, oregano and reserved parsley stalks to make a bouquet garni and add to pan with stock and spices. Bring to the boil, then cover with a lid. Transfer to oven and cook for 50 minutes or until tender.
  • 3: Strain chicken and vegetables and set aside, discarding cinnamon and bouquet garni. Return sauce to medium heat and bring to a simmer. Cook for 5 minutes or until slightly reduced and thickened, then whisk in chocolate. Pour sauce over chicken and scatter with extra oregano. Serve with buttered brown rice.

Roast quail with rosemary, thyme & garlic

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INGREDIENTS:

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For the Quail:

  • 8 quail (to feed 4 as a main meal)
  • 1 small lemon, cut into eighths
  • 40g (2 tablespoons) butter, cubed
  • 8 garlic cloves, peeled, bruised
  • 2 sprigs fresh thyme, leaves picked
  • 1 sprig fresh rosemary, leaves picked
  • 125mls (1/2 cup) chicken stock
  • 60mls (1/4 cup) dry white wine
  • Salt & ground black pepper, to taste
  • Steamed waxy potatoes and green beans, to serve

For the Herb Butter

  • 60g (3 tablespoons) butter, at room temperature
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 2 large garlic cloves, crushed
  • Salt & ground black pepper, to taste

HOW TO:

Step 1: Preheat oven to 200°C (180°C fan-forced).

Step 2: To make the herb butter, place the butter, thyme, rosemary, garlic, salt and pepper in a small bowl and mix well to combine.

Step 3: Use your fingers to carefully loosen the skin over the quail breasts. Spread herb butter over the breasts and then re-cover with the skin.

Step 4: Divide the lemon, butter, garlic, thyme and rosemary among the cavities of the quail. Tie the legs together with wet unwaxed string.

Step 5: Place the quail in a single layer in a large roasting pan. Roast in preheated oven for 35 minutes or until the juices are pale pink when a fine skewer is inserted into the thigh. Remove the quail from the roasting pan and place on a large plate. Cover loosely with foil and stand for 10 minutes to rest.

Step 6: Meanwhile, place roasting pan over medium heat. Add the stock and white wine and cook for 1 minute, scraping with a wooden spoon to dislodge any residue left on the base of the pan. Bring to the boil and simmer, uncovered, for 2-3 minutes or until reduced by 1/2. Taste and season with salt and pepper.

SPICE-CRUSTED QUAIL WITH BUTTERED RICE AND FIGS

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1215GT-bird-recipes-quailYou’ll need

8 butterflied quail (about 900gm)
¼ cup olive oil
6 figs 
Buttered rice
100 gm butter, coarsely chopped
115 gmvermicelli, broken into 4cm lengths 
400 gm basmati rice 
Baharat spice mix
1 tsp black peppercorns
1 tsp coriander seeds
1 small cinnamon stick, roughly chopped
½ tsp whole cloves
½ tspground allspice
2 tsp cumin seeds
1 tsp cardamom pods
½ nutmeg, finely grated

Method

  • 01 For buttered rice, melt butter in a medium saucepan over medium heat. Add vermicelli and cook, stirring, for 3 minutes or until golden brown. Add rice, 1 tsp salt and 1 litre water and stir to combine. Cover and bring to the boil over high heat, then reduce to a simmer, cover and cook for 12 minutes or until all the liquid is absorbed. Fluff up the rice with a fork.
  • 02 For baharat spice mix, grind all the spices in a spice grinder or with a mortar to a fine powder. Store in an airtight container for up to 8 weeks.
  • 03 Preheat oven to 220C. Place quail flesh-side up on a tray and pat dry with paper towels, then turn and season skin with sea salt and baharat. Heat oil in a large ovenproof frying pan over high heat, add quail skin-side up and fry for 1 minute, then transfer to the oven and cook until golden brown (about 15 minutes). Serve with rice and torn figs.

(Gourmet Traveller, 2012)

Oven-Fried Chicken Tenders with Five-Spice BBQ Sauce

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INGREDIENTS

  • ¾ cup panko (Japanese-style bread crumbs)
  • 2 tbsp. sesame seeds54f8b3a511672_-_oven-fried-chicken-tenders-400
  • 1 large egg white
  • 1 tsp. Chinese five-spice powder
  • ½ tsp. salt
  • 1 kg chicken-breast tenders
  • 1 tbsp. olive oil
  • 1 small onion
  • ½ cup ketchup
  • 1 tbsp. brown sugar
  • 1½ tsp. cider vinegar
  • 1½ tsp. Worcestershire sauce

DIRECTIONS

  1. Preheat oven to 180 degrees Celsius. In 10-inch skillet, toast bread crumbs and sesame seeds over high heat about 5 minutes or until golden, stirring frequently. Transfer crumb mixture to plate.
  2. In medium bowl, with wire whisk or fork, mix egg white, 1/2 teaspoon five-spice powder, and salt until foamy. Dip tenders in egg-white mixture, then in crumb mixture to coat. Place tenders on cookie sheet. Bake tenders 13 to 15 minutes or until they lose their pink colour throughout. Do not turn tenders over.
  3. Meanwhile, in same skillet, heat oil over medium heat until hot. Add onion and cook 8 to 10 minutes or until soft and lightly browned. Remove skillet from heat; stir in ketchup, sugar, vinegar, Worcestershire sauce, and remaining five-spice powder. Pour sauce into small bowl; serve with tenders.

(Delish, 2013)