John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Goat Ragu with Red Wine

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Ingredients

1.5kg goat meat on bone, chopped into chunks

2 tbsp olive oilMJwide-20140602110659531011-620x0

2 onions, halved and sliced

2 carrots, peeled and sliced

2 celery stalks, finely sliced

2 garlic cloves, finely sliced

300ml good red wine

400g canned tomatoes

2 tbsp tomato paste

1 tsp sugar

300ml of chicken stock

3 bay leaves

1 tbsp chopped thyme or rosemary, and extra for serving

1 tsp dried oregano

good pinch of dried chilli flakes

sea salt and pepper

Method

1. Rinse the goat, pat dry, and season well. Heat one tablespoon of oil in a lidded ovenproof pan and brown the meat in batches, on both sides, then remove.

2. Add remaining oil and cook the onion, carrot, celery and garlic for 10 minutes until softened.

3. Add the red wine, tomatoes, tomato paste, sugar and stock, and bring to the boil, stirring.

4. Heat oven to 160C. Return the meat to the pan with bay leaves, thyme, oregano, chilli, sea salt and pepper, cover and cook in the oven for 1 ½ to 2 hours until tender. Skim off any excess surface fat, scatter with extra herbs and serve.

(Good Food AU, 2014)

Slow Cooked Goat Shoulder with Hummus, Mint Salsa and Salad of Chickpeas and Tomatoes

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Slow Cooked Goat Shoulder with Hummus, Mint Salsa and Salad of Chickpeas and Tomatoes

Ingredients

  • Brining solution

  • 100 g table salt
  • 4 litres warm water
  • 1 head garlic, halved
  • 2 rosemary sprigs
  • 2 bay leaves
  • 2 thyme sprigs

  • Hummus

  • 100 g dried chickpeas, soaked overnight in cold water, drained
  • 25 ml olive oil
  • 15 g tahini
  • 1 clove garlic, peeled
  • ½ lemon, juice of
  • 1 teaspoon ground cumin
  • ½ cup water
  • Salt and pepper

  • Mint salsa

  • 10 gm crustless sourdough bread, coarsely torn
  • 30 ml milk
  • ½ bunch mint
  • ¼ bunch flat-leaf parsley
  • ½ garlic clove
  • 150 ml extra-virgin olive oil
  • 25 ml Chardonnay vinegar
  • Salt and pepper

  • Salad of chickpeas and tomato

  • 60 g dried chickpeas, soaked overnight in cold water, drained
  • 1 punnet cherry tomatoes, halved
  • ½ Spanish onion, thinly sliced
  • 3 basil leaves
  • 3 coriander leaves
  • 3 sprigs of dill
  • 3 sprigs of flat-leaf parsley
  • 20 ml olive oil
  • 10 ml Chardonnay vinegar
  • 1 tablespoon dukkah

Method

  1. To make the brining solution, dissolve the salt in water in a large saucepan and add the garlic and aromatic herbs.

  2. Place the goat shoulders in the brine, then refrigerate for at least four hours to brine. Drain well (discard the brine), then pat dry with absorbent paper.

  3. Preheat oven to 115°C. Place the goat shoulders in a roasting pan, drizzle with the oil and

  4. Season to taste, then scatter the herbs and garlic over the top. Add stock to pan, cover with foil and roast for 3½ hours or until the meat is tender and falls from the bone.

  5. Remove the foil, increase the oven to 220°C, then return the goat to the oven for 10-12 minutes to caramelize and crisp the skin.

  6. To make the hummus, combine the chickpeas and enough cold water to cover generously, bring to the boil over medium-high heat and cook for 30-40 minutes or until tender. Drain and combine the chickpeas, olive oil, tahini, garlic, lemon juice and cumin in a blender and blitz for 1 minute or until a paste is formed, add the water gradually until a puree consistency forms, then season to taste and refrigerate until needed.

  7. To make the mint salsa, soak the bread in the milk for 5 minutes or until softened then squeeze out all excess milk. Combine the soaked bread in a blender with the mint, parsley, garlic and olive oil and blitz for approximately 30 seconds or until all the herbs have broken down. Just before serving, add the vinegar and season to taste.

  8. To make the salad of chickpeas and tomatoes, combine the chickpeas and enough cold water to cover generously, bring to the boil over medium-high heat and cook for 30-40 minutes or until tender. Drain and combine the chickpeas with the cherry tomatoes, spanish onion and herbs in a bowl, drizzle with vinegar and olive oil then mix well to combine. Sprinkle with dukkah and season to taste.

    To Serve:

  1. Spread some hummus on a serving plate. Slice the goat, place on the hummus, then place some salad beside. Spoon some mint salsa over the goat and serve.

(Lifestyle Food, 2012)

Greek Lemon Chicken Soup (Kotosoupa Avgolemono)

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Ingredients

  • 1 chicken (1- 1.2 kg)P1000272-1024x755
  • 1 red onion, peeled
  • 5 cups of water
  • 150-200g short-grain rice, or aborio
  • 2 large eggs
  • juice of 1 lemon
  • 2 carrots (optional)
  • salt and freshly ground pepper

Instructions

  1. To prepare this traditional Greek lemon chicken soup, wash thoroughly the chicken and place in a deep pan. Push the chicken with your hands down to the bottom of the pan, add the onion, whole (and the carrot), pour in the water (the water should cover the chicken) and season. Place on high heat, put the lid on and bring to the boil; turn the heat down and boil the chicken for about 1 hour and 15 minutes (the chicken is ready, when the meat can be removed easily from the bones). While the chicken boils, some white foam will probably surface on the water. Remove that foam with a slotted spoon.
  2. Remove the chicken from the broth and strain the broth. Add the hot broth in a pan, add the rice and season with salt and pepper and boil, until done.
  3. In the meantime, if the chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice the meat into bites.
  4. To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a bowl and whisk, until foamy; add the lemon juice and whisk again. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again, so that the eggs get warm. Pour the egg mixture back into the pot, whilst constantly stirring, put the lid on and leave for 3-4 minutes.
  5. Serve this delicious Greek lemon chicken soup, while still warm; ladle into bowls, top with the diced chicken and sprinkle with freshly ground pepper or paprika. Enjoy!

(My Greek Dish, 2012)

Rabbit Pie with Spinach, Feta and Stewed Pear Salad

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Preparation time: 1 hour 30 mins / Cooking time: 1 hour 30 mins / Serves: 4

Ingredients 

PUFF PASTRY

  • 250g plain flourep20_main_rabbit_pie_with_spinach_feta_stewed_pear_salad_1bdo7u2-1bdo7u8
  • 150ml cold water
  • 200g piece cold butter

RABBIT FILLING

  • 25g butter
  • 2 tbs olive oil
  • 1.6kg rabbit, jointed
  • 2 brown onions, finely chopped
  • 2 carrots, chopped
  • 3 cloves garlic, crushed
  • 250ml red wine
  • 400g can chopped tomatoes
  • 3 medium potatoes, cut into 2cm cubes
  • 3 bay leaves
  • 500ml water
  • 2 cups fresh podded peas

BAKED EGGPLANT CHIPS

  • 1 large eggplant, cut into chips
  • plain seasoned flour, for dusting
  • 1 egg, lightly beaten
  • 2 tbs water
  • 1 cup panko breadcrumbs
  • 50g finely grated parmesan

SALAD

  • 2 firm ripe pears, cut into wedges
  • 500ml water
  • 2 tbs caster sugar
  • 100g baby spinach leaves
  • 100g feta cheese, crumbled
  • 100g walnut pieces, toasted
  • 1 tbs olive oil
  • 1 tbs white balsamic vinegar

Method:

  1. To make puff pastry, combine flour and water in a bowl until mixture comes together. Turn out onto a lightly floured surface. Knead for 2-3 minutes or until smooth and elastic.
  2. Roll out the dough into a 10cm x 30cm rectangle. Using a rolling pin, flatten out butter into am 8cm x 9cm rectangle.
  3. Place butter in centre of dough. Fold one short end into middle, over butter, then fold opposite end over the top (butter should now be enclosed in dough).
  4. Turn dough 90° so one open end is facing you. Using rolling pin, gently press down on dough from one end to the other to slightly flatten butter. Roll into a 10 x 30cm rectangle. Fold top and bottom ends to meet at the centre. Turn dough 90° then fold one end on another, like closing a book. Repeat rolling and folding process. Refrigerate, covered in cling film, for 30 minutes.
  5. Repeat rolling and folding process two more times. Refrigerate, covered, for a further 30 minutes. Repeat rolling and folding process a further two times, refrigerating for another 30 minutes at the end. Dough should be folded and rolled six times in total. Refrigerate until ready to use.
  6. To prepare rabbit filling, heat butter and half the oil in a large saucepan over medium-high heat. Cook rabbit pieces in batches, turning, until browned all over. Remove and set aside.
  7. Reduce heat to medium and add remaining oil. Cook onions, carrots and garlic until soft. Add wine. Simmer until reduced by half. Stir in tomatoes, potatoes, bay leaves and water. Bring to a boil. Return rabbit to pan. Simmer for about 1 hour or until rabbit is tender. Remove from heat.
  8. Remove rabbit from pan. When cool enough to handle, pull meat away from bones.
  9. Stir peas into sauce. Simmer for 5 minutes or until thick and flavoursome. Stir in rabbit meat. Season. Cover to keep warm.
  10. Meanwhile, preheat oven to 200C. Grease 4 x 1 ½-cup (375ml) ovenproof dishes.
  11. Roll out pastry until 3mm thick. Cut out 4 rounds, just bigger than your serving dishes (remaining dough can be portioned and frozen for another time). Place on an oven tray lined with baking paper.
  12. Bake for about 20 minutes or until golden and crisp.
  13. To make eggplant chips, dust eggplant pieces with flour and dip in combined egg and water. Roll in combined breadcrumbs and parmesan. Season. Place on an oven tray lined with baking paper.
  14. Bake for about 10-15 minutes or until golden brown and crisp.
  15. To make salad, bring water and sugar to a boil in a small frying pan. Add pear wedges and cook, turning, for 8-10 minutes or until tender. Drain and cool.
  16. Combine spinach, cheese, walnuts and pear wedges in a bowl. Drizzle with oil and vinegar. Toss to combine. Season.
  17. Top rabbit pies with pastry. Serve with eggplant chips and salad.

(My Kitchen Rules, 2016)

Spiced Quail with
 Chocolate Gravy

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Everyone loves it – who says CHOCOLATE can’t be apart of a main dish at dinner time or lunch?

(serves 4)

Ingredients 9f25fda1-3876-45b9-91d5-1a95b952d878
1 tbsp. coriander
1 tsp. cumin seeds
5 allspice berries
3 tbsp. smoked paprika
1 tbsp. benne seeds
1 large clove garlic
½ tsp. salt
¼ cup canola or other neutral oil
¼ cup orange juice
4 quail, semi-boneless
2 to 4 large peanuts

Chocolate Gravy
4 tbsp. cocoa powder
2 tbsp. all-purpose flour
1¼ cups whole milk
2½ tbsp. sugar
2 tsp. salt
¹⁄³ tsp. cayenne
2 tbsp. butter

Preparation
Toast coriander, cumin seeds, and allspice berries in a sauté pan until fragrant. Cool two or three minutes, then grind in a spice grinder until powdery. Place ground spices in a small mixing bowl and add paprika and benne seeds. Mix well.

Chop garlic, sprinkle with salt, and mash into a paste using the side of a knife. Add garlic, canola oil, and orange juice to the spices and mix thoroughly.

Snip wing tips off quail. Pour rub over quail, turning to coat.

Marinate at least one hour but no longer than six hours.

Prepare a medium-hot grill and cook each bird for seven to nine minutes, turning once, until medium-rare.

Gravy preparation
Combine first six ingredients in a saucepan. Cook over medium until thickened, whisking often to reduce lumps. Remove from heat and stir in butter. (The sauce can be reserved while the quail cooks. Just loosen with a few tablespoons of water as you reheat it.)

To serve, pool a bit of gravy on a plate, top with a quail, drizzle with chocolate gravy, and then, using a micro plane, shave peanuts over each bird.

We hope you and your families have a Happy Easter, don’t eat too much chocolate! – From the team at John Cester’s Poultry & Game.