John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Duck & Vegetable Stew

by

  • 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

by

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

Greek Style Baby Goat

by

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)

Juicy Slow Cooker Turkey

by

INGREDIENTS
  • 2 kg turkey breast Turkey-Breast1
  • 1 head of garlic, cut in half horizontally
  • 1 onion (brown, yellow or white), unpeeled, cut in half
  • 1 lemon, cut in half
  • 5 sprigs of thyme (or 2 tsp dried thyme leaves)
Rub
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1 tsp paprika
  • 2 tsp salt
  • 5 grinds of black pepper
  • 1½ tbsp olive oil
Gravy
INSTRUCTIONS
  1. Place Rub ingredients in a bowl and mix to combine.
  2. Pat the turkey dry all over with paper towels. Slather with the Rub, using most for the side and top.
  3. Place the garlic, onion, thyme and 1 half lemon face down in the slow cooker. Place the turkey breast on top so it is elevated.
  4. Squeeze over the remaining ½ lemon and then push it down the side.
  5. Cook on low for 6-7 hours.
  6. Remove turkey from the slow cooker and let it rest for 20 minutes before crisping the skin.
Crisp the Skin
  1. Preheat gril/broiler to high.
  2. Place an oven shelf 30cm / 1 foot from the heat source.
  3. Remove turkey breast from the slow cooker into a heatproof serving dish.
  4. Place on the oven shelf and broil for 3 to 5 minutes until the skin is crispy. Keep an eye on it – it browns very quickly!
  5. Serve immediately with gravy on the side.
Gravy
  1. There should be quite alot of liquid and fat in the slow cooker (see photo of turkey in the slow cooker).
  2. Scoop off ¼ cup fat from the surface and place into a medium saucepan.
  3. Scoop off as much of the remaining fat as you can and place into a separate bowl – reserve for another use (or keep as a back up or discard).
  4. Then pour the remaining liquid from the slow cooker (and the onions etc) through a sieve into a large bowl. Use a potato masher or spoon to mush the onions etc to extract as much flavour out of them as possible. I usually even get my hands in there to mush it up.
  5. Heat the fat in the saucepan over medium high heat. Add the flour and stir until combined. Stir for 2 minutes until the mixture browns slightly (this is how you give the gravy some colour, otherwise it is a pale golden colour).
  6. Lower the heat to medium low and add 2 cups of the juice you strained in the previous step and use a whisk to combine. As it simmers, it will thicken – this will happen quickly. Add the chicken stock to get the consistency to your liking.
  7. Season to taste with salt and pepper.
  8. Remove the saucepan from the stove. If your gravy has lumps in it, strain before serving.

(Recipe Tin Eats, 2013)

Kangaroo Stroganoff

by

Ingredientskangaroo_s_m1888138

  • 2 tablespoons low-salt tomato paste
  • 1 tablespoon wholegrain mustard
  • 1/2 cup low-fat light sour cream
  • 1 teaspoon paprika
  • 1 cup homemade chicken stock
  • Freshly ground black pepper
  • 2 teaspoons of cornflour, gluten- free, combined with a little cold water to make a smooth paste
  • 250g Swiss brown mushrooms, sliced thinly
  • 1 medium onion, sliced finely
  • 500g kangaroo fillet
  • 100ml red wine
  • 3 cloves of garlic
  • 1 tablespoon sunflower oil
  • 2 tablespoons fresh parsley, chopped finely
  • 2 cups zucchini, sliced and steamed
  • 2 cups carrot, sliced and steamed

Method

In a small bowl combine the sour cream, tomato paste, paprika and mustard. Finely slice the onions and set aside. Slice the mushrooms and add the grated garlic cloves and set aside. Cut off any sinew from the kangaroo fillet and cut the meat into thin slices, across the grain. Place in a bowl and add freshly grated black pepper to taste, mix through and set aside.

In a non-stick fry pan, add 1 tbsp oil and add the sliced onions, gently cook on a medium heat for 3-4 minutes. When the onion starts to brown turn up the heat and add the garlic and mushrooms and cook for 2-3 minutes. Remove the onions and mushrooms and set aside. With the heat up high add half of the kangaroo fillet and quickly fry for 1-2 minutes, remove from the pan and add the remainder of the kangaroo and repeat. Turn down the heat and add red wine, let the wine almost evaporate totally and add the chicken stock. Bring to a simmer and return the mushroom and onion mixture to the pam. When simmering: add the cornflour and water mixture and cook until thickened. Add the sour cream mixture and stir until combined. Add the kangaroo fillets and toss through. Remove from the heat and serve straight away.

Serve with steamed vegetables and hot noodles tossed in freshly chopped parsley or steamed rice.

(ABC.net.au, 2013)