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Carne Asada Kangaroo Tacos

 

Ingredients

 

  • 3 pounds of kangaroo rump
  • 1/3 cup of white vinegar
  • ½ cup of soy sauce
  • 4 cloves of minced garlic
  • 2 juiced limes
  • ½ cup of olive oil
  • 1 teaspoon of salt
  • 1 teaspoon ground black pepper

1 teaspoon of garlic powder

  • 1 teaspoon of chili powder
  • 1 teaspoon of dried oregano
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 1 white onion, chopped
  • ½ cup of chopped fresh cilantro
  • 1 juiced lime
  • 2 large chopped tomatoes
  • 2 chopped jalapeno peppers
  • 1 quartered white onion
  • 4 peeled cloves of garlic
  • 1 pinch of salt and pepper to taste
  • Corn tortillas
  • 2 cups of your favourite grated cheese
  • 2 limes, cut into wedges

Method

 

  1. Lay the kangaroo rump in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of minced garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the kangaroo rump. Turn over once to coat both sides. Cover with plastic wrap and marinate for up to 4 hours.
  2. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
  3. Preheat the oven to 450 degrees.
  4. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables into a blender or food processor, along with salt and pepper. Puree until smooth.
  5. Heat vegetable oil in a large skillet over medium-high heat. Add the kangaroo rump, searing on both sides. Cover and cook for 5-6 minutes for medium rare. Removed from the pan and let kangaroo rest for 4-5 minutes. Slice into thin strips.
  6. Warm your tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of kangaroo over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges and serve.

 

Panko-Crusted Roasted Lamb Rack with Polenta and Roasted Asparagus

Tools: Frying pan, small stock pot, whisk, tongs, chef knife, spatula, measuring cup, baking tray

Ingredients:

Black Angus Fine Meats & Game rack of lamb
2 cups of 35% cream
2 cups of chicken stock
1 cup of cornmeal
½ cup of grated parmesan
¼ cup of butter
2 tsp of salt
½ fluid ounce of olive oil
1 tsp of grated parmesan
Salt and pepper to taste

  1. Put stock pot on heat and add 2 cups of 35% cream and 2 cups of chicken stock. Once liquid has come to a simmer add in cornmeal slowly whisking while adding. Turn heat down to low, continue to whisk for 10 minutes until polenta has gained some body. Proceed to add 1/2 cup of gradated parmesan, 1/4 cup of butter and 2 tsp of salt. Continue to whisk until the polenta has almost solidified, should be about 15 minutes.
  2. Once polenta cannot be whisked any more pour it onto a backing tray and cool in fridge.
  3. Remove the silver skin from the rack of lamb. Rub grainy Dijon mustard on the meat side of the rack and cover with panko bread crumbs.
  4. Heat up frying pan and add 1/2 fl oz of olive oil. Once oil is hot, sear the lamb on both sides so it has a nice crust; do not burn the bread crumbs.
  5. Put the lamb on a baking tray meat side up and cook at 350 degrees for 15-18 minutes for a medium cook
  6. While the lamb is in the oven cut the tough stock off the bottom of the asparagus and lay them out on a baking tray. Drizzle them with olive oil, sprinkle with salt, pepper and parmesan and roast for 12 minutes.
  7. Take the polenta out of the fridge and cut it into your desired shape. Reheat in the oven with the asparagus.
  8. Remove everything from the oven. Lay the lamb on your cutting board, cutting into 7 pieces so each piece has its own bone.
  9. Serve with polenta topped with the asparagus. Lay the lamb on top and enjoy!

 

 

Fennal Scented Magret Duck Breast with Stewed Black Pepper Strawberries

INGREDIENTS

DUCK

  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 4 cups cold water
  • 1 fennel bulb, thinly sliced, fronds chopped
  • 1/2 cup white balsamic vinegar
  • 2 teaspoons honey
  • 2 teaspoons salt
  • Three 12-ounce duck breasts

Stewed Strawberries

  • 1 pint strawberries
  • 2 tbsp. Extra virgin olive oil
  • 3 tbsp. wild flower honey
  • 3 tbsp. apple cider vinegar
  • 1 tsp rough ground Black Pepper
  • Roasted Red onion
  • 1 pc Red onion
  • 1 tsp Olive oil
  • salt and pepper
  • Garnish
  • Handful Arugula
  • 1 tsp Olive oil

 Method

  1. In a small skillet, toast the peppercorns and fennel seeds over moderate heat until fragrant, about 2 minutes. Transfer the spices to a large bowl and add the water, fennel bulb and fronds, balsamic vinegar, honey and salt. Whisk to dissolve the salt. Add the duck breasts to the bowl; cover and refrigerate overnight.
  2. Take a sharp paring knife and hull the strawberries by slicing away their green leaves.
  3. Heat up a large sauce pot over medium high heat with the extra virgin olive oil and warm until the oil runs fast in the bottom of the pot. gently place the strawberries and black pepper in ensuring not to splash the oil. Turn the heat down to medium and continue sautéing the strawberries until they begin to break down slightly, move them around gently being sure to not tear the strawberries. Add the Honey and apple cider vinegar. Continue to cook for approx. 5 minutes until a sauce has formed and reduced slightly to a nice sauce consistency, set aside.
  4. Heat oven to 425 degrees. Arrange onions on a baking sheet. Drizzle evenly with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes. Then aside.
  5. Remove the duck from the marinade and pat dry; season with salt and pepper. In a large, ovenproof skillet, arrange the duck skin side down and cook over moderate heat until browned, about 12 minutes. Turn the duck breasts skin side up and transfer the skillet to the oven; cook until medium-rare, about 7 minutes. Transfer the duck to a cutting board and let rest for 5 minutes. Slice the breasts crosswise 1/4 inch thick.
  6. Place the duck Breast slices down on your plates and arrange the Strawberries around the duck breast artfully, sauce each strawberry with a little bit of the sauce from the Strawberries. Then arrange the roasted red onion in a similar fashion. Garnish with the Rocket arugula and a few splashes of extra virgin olive oil and enjoy!

Ingredients

  • 1 pint strawberries
  • ¼ cup jaggery
  • 1 vanilla bean
  • 2 heaping tablespoons chopped fresh mint

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Instructions

  1. Toss the strawberries into a medium-sized saucepan, and crumble the jaggery over them. Take the vanilla bean and a sharp paring knife, and cut a slit down its length to expose its seeds. Place the vanilla bean into the saucepan with the strawberries and jaggery. Turn the stove to medium-low. Allow the strawberries to stew in the sugar until they release their juices, and those juices turn syrupy – about 15 minutes.
  2. Turn off the stove. Pluck out the vanilla bean, and scrape its seeds into the strawberries. Stir in the chopped mint, allowing a minute or 2 for the mint to wilt in the residual heat of the strawberries. Serve warm.

Notes

INGREDIENTS

  • 2 red onions, cut crosswise into 1/2-inch rounds
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground black pepper

 

Wild Boar Rack with Apple Whiskey Sauce

  • 4 wild boar rack chops, bone-in, totaling approx. 1.2 kg
  • Salt and pepper to taste
  • 3 tablespoons extra light olive oil
  • 3 tablespoons softened butter (optional)
  • Brine:
  • 2 cups water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • Whiskey sauce:
  • 4 tablespoons extra virgin olive oil
  • ½ cup diced white onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • 1 Granny Smith apple, peeled, cored and cut into 1-inch cubes
  • 2 tablespoons fresh rosemary leaves, loosely packed
  • Pork chop trimmings
  • 2 garlic cloves, finely chopped
  • ½ cup crushed canned tomato
  • ½ cup whiskey
  • 1 tablespoon Worcestershire sauce
  • 2 cups apple juice
  • 2 cups chicken stock
  • Salt and pepper to taste

Trim the pork chops; save the trimmings for the sauce. Place the chops in a resealable plastic bag. (To help them retain a uniform shape and make them easier to work with, tie a piece of kitchen twine around the sides of each chop before placing it in the bag.) Place the water, sugar and salt for the marinade in a small bowl, stir well to incorporate, and pour over the pork chops in the bag. Seal the bag shut and marinate the pork chops in the refrigerator for at least 5 hours, preferably overnight.

Make the Whiskey Sauce (see below) and keep warm.

Preheat A cast iron pan, Take the chops out of the marinade and pat dry with a paper towel. Discard the marinade. Sprinkle the chops with salt and pepper to taste. Brush each side of the pork chops with the extra light olive oil. You do not need to use all of it.

Reduce the heat on the burner to medium and cook the chops for 3 to 4 minutes per side with the cover down. Place the chops on a tray and cover with foil.

Bring the Whiskey Sauce to a boil in a saucepan large enough to hold all of the chops. Add the chops and reduce the heat to a simmer. Cook the chops, basting them with the sauce, for 2 to 3 more minutes over medium-low heat. Once they’ve finished cooking, remove the twine.

Place each chop in an individual serving dish. Bring the sauce to a boil over high heat, and cook for 1 to 2 more minutes until it thickens to the desired consistency. Add the optional butter, swirling it in the pan until it melts completely. Pour the Whiskey Sauce over the chops, and serve.

To prepare the Whiskey sauce:

Pour the extra virgin olive oil into a large saucepan and warm over high heat until it starts to sizzle. Add the onion, carrot, celery, apple, rosemary and pork chop trimmings; reduce the heat to medium and cook, stirring well, for 3 to 4 minutes until the onion starts to soften. Add the garlic and the crushed tomato, and cook for 1 more minute, stirring well.

Add the whiskey and the Worcestershire sauce, and increase the heat to high. Stir well until reduced by two-thirds, about 3 to 4 minutes. Add the apple juice and chicken stock; bring to a boil, and cover. Reduce the heat to low and cook for 45 minutes.

Strain the sauce through a fine sieve, pushing the pulp through with a rubber spatula and trying to extract as much liquid as possible.

Bring the strained sauce to a boil over high heat. Reduce the heat to medium and cook for 8 to 10 minutes, until the liquid reduces by about one-third and reaches a thick consistency. Add salt and pepper to taste. Keep the sauce warm until you’re ready to use it, or store, covered, in the refrigerator once it cools down. The sauce can be made up to 2 days ahead.

 

Crocodile and Shrimp Laksa

Coconut laksa is a favorite around Thailand, Malaysia and Singapore. I made this laksa with our crocodile stew meat.

  • 1/3 cu vegetable oil
  • 1 kg large shrimps, peeled, deveined, tails intact, heads and shells reserved
  • 2 tsp sea salt flakes
  • 500 ml water
  • 500 ml chicken stock
  • 400 ml coconut milk
  • 400gr smoked tofu, cut into cubes
  • 200 g crocodile stew meat
  • 80 g dried vermicelli rice noodles
  • 450 g fresh Hokkien noodles
  • 125 g bean sprouts, blanched
  • mint, coriander sprigs and lime wedges, to serve
  • Laksa paste
  • 2 long red chillies, coarsely chopped
  • 10 dried chillies, soaked in hot water for 20 minutes
  • 50 g dried shrimp, soaked in hot water for 20 minutes
  • 1 tbsp belacan (shrimp paste)
  • 6 French or red eschalots, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 5 cm piece fresh ginger, sliced
  • 5 cm piece fresh turmeric, sliced
  • 3 lemongrass stalks, white part only, thinly sliced
  • 2 tbsp ground coriander
  • 6 macadamia nuts, coarsely chopped

 Method

To make the shrimp stock, heat 1 tbsp. of the oil in a large saucepan over high heat. Add the reserved shrimp shells and salt. Cook for 5 minutes, crushing the shells with a wooden spoon until they turn vibrant orange. Add the water and bring to the boil, then reduce heat to a simmer. Simmer for 10 minutes, then strain through a fine sieve, discarding the solids and reserving the stock. Set aside until needed.

To make the laksa paste, process the ingredients to a smooth paste in a food processor.

Heat the remaining ¼ cup of oil in a pot over medium-high heat. Cook half of the paste for 10-15 minutes until fragrant and the oil separates, stirring regularly. Add the prawn and chicken stocks, along with the coconut milk, and bring to the boil. Simmer for 5 minutes or until the oil separates from the coconut milk. Add the prawns and tofu puffs. Cook for 3 minutes, then add the crocodile meat and cook for a further 30 seconds. Turn off the heat.

Meanwhile, place the vermicelli and Hokkien noodles into two separate bowls. Pour over hot water and set aside until softened. Drain.

Divide the noodles and bean sprouts among bowls. Ladle in the stock and scatter with Vietnamese mint and coriander

Indian Sweet Potato, Lentil Soup with Kangaroo

Ingredients

  • 454 gr ground Kangaroo meat
  • 2 tbsp. vegetable or olive oil
  • 1 red onion, chopped
  • 1 tsp cumin seed
  • 1 tsp brown mustard seeds
  • 1 tbsp. medium curry powder
  • 100g red or green Lentil or a mixture
  • 2 medium sweet potatoes, peeled and cut into chunks
  • 500ml vegetable stock
  • 400g can chopped tomato
  • 400g can chickpea, drained
  • ¼ small bunch cilantro
  • natural yogurt and naan bread, to serve

Method

  1. Heat the oil in a large pan, add the Ground kangaroo to brown. Once sufficiently browned add onion and cook for a few mins until softened. Add the spices and cook for 1 min more, then stir in the lentils, sweet potatoes, stock and chopped tomatoes.
  2. Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the chickpeas, then heat through.
  3. Season with salt, sprinkle with cilantro, and serve with seasoned yogurt and naan bread.

 

 

 

 

Smoked Ginger and Honey Glazed Wild Boar Back Ribs with Sesame and Scallion

  • racks wild boar back ribs (about 3 pounds each)

Honey ginger garlic sauce

  • 2 cups chicken broth
  • 1/2 cup brown sugar
  • 1/2 cup clover honey
  • 1/4 cup soy sauce
  • 6 cloves garlic, crushed
  • 1 teaspoon diced ginger
  • 1/4 cup hot water
  • corn starch

Five spice powder

  • 1 tbsp. cinnamon powder
  • 1 tbsp. clove powder
  • 1 tbsp. fennel seed powder
  • 1 tbsp. Szechwan peppercorn powder
  • 1 tbsp. star anise powder
  • 2 tbsp. Kosher salt
  • 1 lemon, halved
  • vegetable oil, for brushing

Garnish

  • 1 bunch scallion, Sliced thin
  • ¼ cup toasted sesame seeds

 Method

 For the honey garlic sauce (can be made ahead)

In a medium sauce pan combine all the ingredients and bring to a gentle boil.

Reduce the heat and let simmer for 5 minutes. Stir often to prevent sticking to the pot.

If you’d like it thicker, combine 1 tablespoon cornstarch with 1/4 cup hot water and stir into the honey garlic sauce.

Give it a couple minutes to thicken. Repeat if it’s still not thick enough for you.

Cover and set aside or refrigerate until you’re ready to use it.

For the ribs

Prepare the ribs. Combine the Cinnamon powder, Clove powder, Fennel seed, Szechwan peppercorns, star anise and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.

Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.

About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature.

Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up and let smoke 1 hour.

Replenish the smoker box with another one-quarter each of the wood chips. Flip the ribs so they’re meat-side down with the opposite edge of the racks closer to the smoker box. Close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Once the ribs are sufficiently tender begin to glaze the ribs with the honey garlic sauce with a brush. Apply the glaze every few minutes until you have accumulated a sufficient glaze to your liking. Remove the ribs from the grill cover the ribs with fresh cut scallions and toasted sesame seeds and let rest 5 minutes before slicing.

 

 

Toad in the Hole with Maple Duck Sausage, Seared Leeks and Savoury

Method

  1. To make the batter, sift the flour into a large bowl. Add the salt and pepper.
  2. Make a well in the centre of the flour and crack in the eggs. Using a wooden spoon, gradually beat the eggs into the flour then slowly beat in the milk until the batter is the consistency of a loose pudding
  3. Strain and push any remaining lumps through a sieve. Cover and leave to stand for 30 minutes, or ideally 3-4 hours.
  4. Preheat the oven to 400F
  5. Place a pot of seasoned water onto cooktop and bring to a slow bowl.
  6. Wash and slice leeks into coins until you reach the green of the leaf then place coins into your boiling water to blanch for 4 minutes. Then remove and place leeks onto a towel to drain of any access water.
  7. Heat a large non-stick pan and sear the now blanched leeks until perfectly golden brown on one side then set aside, cook the sausages over a medium heat until golden-brown all over. Turn off the heat and brush the sausages with the mustard. Set aside.
  8. Place the duck fat into an ovenproof dish and heat in the oven for five minutes or until the dripping is hot and just beginning to smoke.
  9. Add the sausages and seared leeks to the hot dish and pour in the batter. Sprinkle with picked savoury then Immediately return the dish to the oven and cook for 35-40 minutes until well-risen and golden-brown.
  10. Serve seasoned with black pepper and a large knob of butter.

 

Smoked Mushroom Caps with Braised Venison Shoulder, Confit garlic and Old Cheddar

For the Venison Braise

  • 2lb Venison Shoulder
  • 32 ounces red wine
  • 1 tablespoon shallots
  • 2 sprigs fresh thyme
  • 1/4 teaspoon fresh rosemary
  • 1 tablespoon garlic cloves, minced
  • 1 carrot, diced
  • 2 leeks, diced
  • 1 rib celery, diced
  • 32 ounces’ beef or game stock
  • Salt and pepper
  • For the Confit garlic
  • 1 cup olive oil
  • 24 garlic cloves, peeled
  • For the mushroom caps
  • 24 large Cremini Mushrooms
  • 5 oz.  Old Cheddar

Method

preparing the shoulder:

1.Marinate shoulder in wine, shallots, garlic and herbs overnight. Save the marinade.

2: Sear off the venison shoulder in heavy sauce pot until brown on all sides and remove.

3: Add Mirepoix and caramelize on high heat, then deglaze with marinade that you reserved. Bring this to a boil and add back the shoulder and add the beef or game stock. Cover and put in 350-degree oven for 3 hours. Remove from oven and strain liquid into a clean sauce pot.  while shoulder is still hot but cool enough to handle pull meat off into shreds and set aside. Reduce liquid by half and reserve.

preparing the garlic confit:

1.Heat oil in small saucepan over medium-low heat. Add garlic; cook over very low heat until soft, about 1 hour (do not brown). DO AHEAD: Can be made 1 month ahead. Keep chilled and completely covered in oil. Always use clean spoon to remove garlic.

  1. reserve half of your cloves for garnish and smush the rest into a paste with the back of a fork

Preparing the mushroom caps

Wash your cremini mushrooms with a damp towel and remove stems. Remove the gills of the mushroom with a spoon.

3.Take the braised shoulder meat and mix with confit garlic paste, old cheddar and half the reduced braising liquid. Season with salt and pepper. Stuff your cleaned mushroom caps with this mixture.

  1. Place on baking sheet and put in smoker or bake in oven for 10 – 13 minutes at 350 degrees.
  2. reheat your remaining braising liquid and place in the bottom of your platter. Place the warm smoked mushrooms on top of the jus. Garnish with a little grated cheddar the reserved garlic confit cloves and some celery leaves for garnish.

Enjoy!

 

 

 

 

 

 

 

 

 

Bison Shank Noodle Soup

Serves: 6-8

Ingredients

Base Stock

2 Kgs beef or game marrow bones

2 pcs white onions

1/2 cup fried garlic

1/2 cup shallots sliced

water

Noodle Soup

6-8 pcs of Taiwanese style wide dried rice noodles

1 1/2 kg bison shanks

2 litres of stock

1/2 cup soy sauce

2 tsp chilli garlic sauce

2 tbsp. Chinese cooking wine

1 tbsp. dark brown sugar

2 pcs star anise

6 spring onions, white parts only and chopped

1/2-inch ginger, sliced

3 garlic cloves, minced

water

fish sauce

vegetable oil

Garnish

2 bunches of bok choy

spring onions chopped

soy sauce

sesame oil

freshly ground black pepper

Method

Base Stock

Prepare a day ahead, in a stock pot add the beef or game marrow bones and fill it with enough water to cover the top, bring it to a boil and wait until scum rises to the top.

Turn heat off then drain and rinse the bones, remove any scum on the pot as well as the one on the bones.

Place bones back into the clean stock pot together with remaining base stock ingredients apart from the tendons, pour two litres of water then bring to a boil, once boiling lower heat and simmer for 2 hours.

Let it cool and once it cooled down place it in the refrigerator.

Next day, remove stock from the fridge then remove any solidified fat that rose on top, leave a little a bit of fat adds some flavour.

Heat stock up just enough to melt the solidified collagen, then drain stock to another pot using a fine sieve. Set clear broth aside.

Noodle Soup

In a large pot add oil then brown bison shanks on all sides, remove bison from pot then set aside.

Sauté the spring onions, ginger and garlic.

Combine the soy sauce and chilli garlic sauce then pour into the pot, sauté until fragrant.

Pour the stock then add the bison, cooking wine, sugar, and star anise. Bring to a boil, skimming any scum that rises on the top. Simmer in low heat for 2 hour or until bison is fork tender, add water if necessary and to adjust taste. Season with fish sauce.

Cook noodles according to packet instructions.

Blanch the bok choy.

Place noodles into bowls together with some blanched bok choy, scoop some broth and bison into the bowls.

Serve with chopped spring onions, soy sauce and sesame oil on the side.

 

 

 

 

 

 

Super Bowl Potted Pie with Venison Stew

If you can, make the stew a day or two ahead to maximize the flavours. This is a great dish to make for a party as it can all be prepared ahead of time and kept in the fridge until needed.

For the venison stew:
2kg venison leg, shoulder or stew meat boned, cut into large dice
1 bottle red wine
400g shallots, peeled and sliced thin
200g celery, finely chopped
3 cloves garlic, peeled
2 bay leaves
4 sprigs fresh thyme
1 litre Game broth

Puff pastry (make your own, but it’s much easier to buy some in: you need enough to cover your pot with an approximately 6mm-thick lid, which will give you a nice risen crust)
1 free range egg, beaten

Cracked black pepper and sea salt

Method

Heat a little butter and olive oil in a non-stick frying pan, then sear the venison in small batches until brown on all sides – don’t overcrowd the pan – then transfer to a colander with a bowl sitting underneath to collect excess juices for use later.

In a large saucepan, sauté the shallots, celery and garlic until soft and lightly caramelised, add the wine and reduce by half. Add the stock and reserved venison juices, bring to a boil and skim off any scum or oil that rises to the surface. Lower the heat and add the bay, thyme and venison, and simmer for two to four hours, until tender – the cooking time will vary.

The venison should be very tender, but not quite falling apart, as the stew will look much nicer if all the pieces of meat maintain their shape. Set aside to cool, then transfer to a plastic container and refrigerate until needed.

When you’re ready to cook the pie, use the pie pot as a template for cutting out lids from the puff pastry, then place the stew in the pot. On the underside of the pastry lids, paint a thin circle of beaten egg around the perimeter, then invert the lid on to the filled pots – the egg wash will enable the pastry to stick to the dish. Lightly press the pastry down into place, and now is your time to get creative! Go nuts make the fanciest football anyone ever did see. Remember to tack all your details on with a little egg wash to secure it too the top of the pie.

Finally go over the entire top with your Brush of egg was, taking care that it does not run down the sides of the pastry because this will prevent the pastry from rising evenly, then refrigerate the pies until needed.

To cook the pie, remove all the shelves from your oven apart from the bottom one – if you don’t do this, the puff pastry will very likely hit the shelves above as it rises. Heat the oven to 350F and bake the pies for 30 minutes, or until the pastry lids are golden brown (if it browns too quickly, place a piece of tinfoil over the top).

Enjoy the pie and the game!

 

Asian Noodle Salad with Grilled 5 Spiced Venison Flat Iron

For the dressing

  • 1 1/4 cups boiling water
  • 3 tea bags of Chinese black tea
  • 2/3 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground chili
  • 1 cup chopped cilantro
  • 1/2 cup chopped fresh mint

For the Venison, flat iron

For the salad

  • 3/4-pound ramen noodle (or other favourite noodle)
  • 1 tablespoon sesame oil
  • 2 12-ounce cucumbers, sliced thin into coins
  • 8 large green onions, halved lengthwise, cut on diagonal
  • 1 bunch fresh mint, picked
  • 1 bunch cilantro, picked
  • 3 shallots sliced thin into rings
  • 1 Carrot peeled and cut into thin matchsticks
  • 1/2 cup roasted salted peanuts, coarsely chopped
  • Lime wedges
  • Whole roasted chilies for garnish

Method

For dressing

Combine 1 1/4 cups boiling water and tea bags and steep 5 minutes. Place peanut butter in medium bowl. Add 3/4 cup tea, soy sauce, lime juice, and ground chili. Whisk dressing to blend well. Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing. Mix in cilantro and mint.

For Venison

Season Venison Flat Iron with salt. Separately blend all spice ingredients in a bowl and set aside.

For salad

Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain. rinse with cold water; drain again. Transfer noodles to large bowl. Mix in sesame oil. Heat grill pan or large ridged cast-iron skillet over high heat 4 minutes. Working in batches, grill venison until just brown outside but rare inside, about 1 minute per side. transfer venison to cutting board and dust liberally with you spice mixture and allow to rest. The moisture from the resting meat will allow the spice to bloom and will become very fragrant.

Add cucumbers, green onions, carrots and shallots to the bowl with the cooled noodles. Add dressing and toss to coat. Season salad with salt and pepper. Add mint and cilantro just before serving. Mound noodle salad in center of a large serving platter. Slice the spiced venison flat iron against the grain of the meat into thin slices. top with Venison. Garnish with peanuts, chilies and lime wedges.

 

 

Bison Shortrib Sliders

Makes 16 Sliders

Short Ribs

  • 5 pounds bison short ribs
  • 1/4 cup butter
  • 3 celery stalks, rough dice
  • 2 large carrots, rough dice
  • 1 medium onion, rough dice
  • 1 1/4 cups red wine
  • 1/2 cup beef or game broth
  • 1/3 cup Sherry
  • 2 garlic cloves, peeled
  • 2 bay leaves
  • 1 large fresh thyme sprig

Pickled Caramelized Onions

  • 1 tablespoon butter
  • 2 large red onions, halved, thinly sliced
  • 4 1/2 tablespoons red wine vinegar
  • 1 1/2 teaspoons sugar

Assembly

  • Butter, room temperature
  • 16 slider buns
  • 12 ounces of old white cheddar, sliced
  • 4 cups baby spinach wilted

 Method

short ribs

Sprinkle bison with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook bison until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.

Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes.

Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4- to 1-inch pieces. Return meat to pot and prepare for assembly.

pickled Caramelized Onions

Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. DO AHEAD Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.

Assembly

Line 2 large rimmed baking sheets with parchment paper. Butter all your slider buns; place buns buttered side down, and toast in oven until golden brown. Once toasted flip the bottom bun of each sandwich and remove the tops from the tray and set aside. Divide short rib mixture among the bun bases, about 1/4 cup for each. Divide cheese among sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of wilted spinach atop onions. Place the tops back on the buns and return sandwiches to the oven until warm and melty. Enjoy!

 

 

 Salad Lyonaise with Duck Confit

For the confit

  • 1 ½teaspoons kosher salt
  • 1teaspoon freshly ground black pepper
  • ½teaspoon fresh thyme, chopped
  • 1fresh bay leaf, crumbled

6  duck legs (about 3 pounds total), rinsed and patted dry but not trimmed

 For the Lyonnaise

  • 4cups torn escarole or other strong-tasting greens, washed and dried
  • 2tablespoons extra virgin olive oil
  • About 1/2 pound wild boar bacon, cut into 1/2-inch cubes
  • 2 x 200 gr package of oyster mushrooms
  • 1shallot, chopped
  • 2 to 4tablespoons sherry vinegar
  • 1tablespoon Dijon mustard
  • Salt
  • 6 duckeggs
  • Black pepper

Method

For the Duck Confit

  1. In a small bowl, combine salt, pepper, thyme and bay leaf pieces. Sprinkle duck generously with mixture. Place duck legs in a pan in one layer. Cover tightly with plastic wrap and refrigerate for 24 hours.
  2. The next day, heat oven to 325 degrees F. Place duck legs, fat side down, in a large ovenproof skillet, with legs fitting snugly in a single layer (you may have to use two skillets or cook them in batches). Heat duck legs over medium-high heat until fat starts to render. When there is about 1/4 inch of rendered fat in pan, about 20 minutes, flip duck legs, cover pan with foil, and place it in oven. If you have used two pans, transfer duck and fat to a roasting pan, cover with foil and place in oven.
  3. Roast legs for 2 hours, then remove foil and continue roasting until duck is golden brown, about 1 hour more. Remove duck from fat; reserve fat for other uses.

For the Lyonnaise

Meanwhile in the last 20 minutes of finishing the duck in the oven.

  1. Put escarole in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot and oyster mushrooms cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.
  2. Meanwhile, bring a large non-stick skillet up to medium heat, add a couple nubs of butter and place the duck eggs in very gently one at a time. Reduce the heat to low and let the eggs cook Sunnyside up until all the whites are cooked and yolk begins to set. Cook eggs for 3 to 5 minutes Remove each egg with a flat spatula and place on a tray to prepare for plating.
  3. If necessary, gently reheat dressing filled with all the delicious goodies, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with a crisp duck leg and an egg and serve immediately.

 

Cornish Hen Cacciatore

  • 3 x 750 gr Cornish hens, jointed
  • sea salt
  • freshly ground black pepper
  • 8 bay leaves
  • 2 sprigs fresh rosemary
  • 3 cloves garlic, peeled (1 crushed, 2 sliced)
  • 22 gr or 1 pack of Cremini mushrooms, halved
  • 1 pack red pearl onions, peeled whole
  • ½ bottle red wine
  • extra virgin olive oil
  • 6 anchovy fillets
  • 1 handful large green, stoned
  • 2 x 400 g good-quality canned plum tomatoes

Method

 Season the hen pieces with salt and freshly ground black pepper and put them into a bowl. Add the bay leaves and rosemary sprigs and the crushed clove of garlic and cover with the wine. Leave to marinate for at least an hour, but preferably overnight in the fridge.

  1. Preheat your oven to 350ºF. Drain the chicken, reserving the marinade, and pat dry with kitchen paper. Heat an ovenproof pan, add a splash of olive oil, fry the Cornish hen pieces until browned lightly all over and put to one side.
  2. Place the pan back on the heat and add the sliced garlic, Pearl onions and cremini mushrooms. Fry gently until golden brown, then add the anchovies, olives, tomatoes (broken up with a wooden spoon) and the hen pieces with their reserved marinade. Bring to the boil, cover with a lid or a double thickness layer of foil and bake in the preheated oven for 1½ hours.
  3. Skim off any oil that’s collected on top of the sauce, then stir, taste and add a little salt and pepper if necessary. Remove the bay leaves and rosemary sprigs, and serve with pasta, polenta or beans and lots of good red wine.

For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, rice wine, and vodka and whisk to combine. Add baking soda and corn starch to the large bowl and whisk to combine. Add crocodile to large bowl and turn with fingers to coat. Cover with plastic wrap and set aside.

For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until well combined. Set aside.

For the Sauce: Combine soy sauce, rice wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.

Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet.

To Finish: Heat 1 1/2 quarts, vegetable oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.

Working a little bit at a time, transfer crocodile pieces from marinade to dry coat mixture, tossing in between each addition to coat the crocodile. When all croc is added to dry coat, toss with hands, pressing dry mixture onto crocodile pieces so it adheres, and making sure that every piece is coated thoroughly.

Lift Croc chunks one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all crocodile is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until crocodile is cooked through and very crispy, about 4 minutes. Transfer crocodile to a paper towel-lined bowl to drain.

Add crocodile to empty skillet and return sauce to skillet. Toss the croc, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately by placing the sauced crocodile meat on top of your fried noodles, you may garnish with sliced green scallion, cilantro and some more dried chilies.

 

 

Bison Bourguignon

To serve

Method

  1. Tip the bison into a large bowl with the bay leaves, thyme, wine and some pepper, then cover and leave in the fridge overnight.
  2. Heat oven to 200C/180C fan/gas 6. Place a colander over another large bowl and strain the marinated meat, keeping the wine. Heat half the oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
  3. Heat the rest of the oil in a large casserole and fry the carrots and chopped onions until they start to colour. Stir in the flour for 1 min, then add the tomato purée. Add the bison and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover. Transfer to the oven and bake for 2 hrs until the meat is fork tender.
  4. To serve, place on braised bison on low heat. Meanwhile, heat the butter in a frying pan and add the bacon and button mushroom’s. Sizzle for about 10 mins until the bacon starts to crisp and the mushrooms soften and colour, stir everything into the stew. Serve scattered with chopped parsley.

For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, rice wine, and vodka and whisk to combine. Add baking soda and corn starch to the large bowl and whisk to combine. Add crocodile to large bowl and turn with fingers to coat. Cover with plastic wrap and set aside.

For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until well combined. Set aside.

For the Sauce: Combine soy sauce, rice wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.

Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet.

To Finish: Heat 1 1/2 quarts, vegetable oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.

Working a little bit at a time, transfer crocodile pieces from marinade to dry coat mixture, tossing in between each addition to coat the crocodile. When all croc is added to dry coat, toss with hands, pressing dry mixture onto crocodile pieces so it adheres, and making sure that every piece is coated thoroughly.

Lift Croc chunks one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all crocodile is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until crocodile is cooked through and very crispy, about 4 minutes. Transfer crocodile to a paper towel-lined bowl to drain.

Add crocodile to empty skillet and return sauce to skillet. Toss the croc, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately by placing the sauced crocodile meat on top of your fried noodles, you may garnish with sliced green scallion, cilantro and some more dried chilies.

 

Camel Shank Tagine with Dried Fruits and Harissa

camel-tagine-pic

 

Ingredients

  • 2 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 3cm piece fresh ginger, chopped
  • 4 garlic cloves, chopped
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2 Camel Shanks cut into osso bucco cut, ask your butcher do cut them for you about 1.5 lb each
  • 2 large red onions, cut into wedges
  • 11/2 tbsp Harissa (Found in most Major super markets or and middle eastern super market)
  • 200g can chopped tomatoes
  • 600ml chicken stock, hot
  • 1 cinnamon stick
  • 100g dried ready-to-eat apricots, halved
  • 100g dried ready-to-eat figs, halved

METHOD

  1. Preheat the oven to 350 degrees F. Bash the cumin and coriander in a pestle and mortar or whizz together in a mini food processor, then add the ginger, garlic and salt, and work or whizz to a rough paste. Set aside.
  2. Heat the oil in a large flameproof casserole (large enough for the camel shanks to fit) over a high heat. Add the Camel shanks and brown well all over. Remove and set aside.
  3. Reduce the heat to medium. Add the onions to the casserole and cook for 5 minutes. Stir in the spice paste and harissa and cook for 1 minute. Add the tomatoes and stock, return the shanks to the casserole and stir together. Bring to the boil and drop in the cinnamon stick. Cover with a lid, transfer to the oven and cook for 2 hours, turning the lamb once or twice.
  4. Stir the dried fruit into the casserole and return to the oven, uncovered, for a further 30 minutes or until the Camel is almost falling off the bone. Serve with hot couscous flavoured with mint, coriander, preserved lemon and lemon juice.

For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, rice wine, and vodka and whisk to combine. Add baking soda and corn starch to the large bowl and whisk to combine. Add crocodile to large bowl and turn with fingers to coat. Cover with plastic wrap and set aside.

For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until well combined. Set aside.

For the Sauce: Combine soy sauce, rice wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.

Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet.

To Finish: Heat 1 1/2 quarts, vegetable oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.

Working a little bit at a time, transfer crocodile pieces from marinade to dry coat mixture, tossing in between each addition to coat the crocodile. When all croc is added to dry coat, toss with hands, pressing dry mixture onto crocodile pieces so it adheres, and making sure that every piece is coated thoroughly.

Lift Croc chunks one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all crocodile is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until crocodile is cooked through and very crispy, about 4 minutes. Transfer crocodile to a paper towel-lined bowl to drain.

Add crocodile to empty skillet and return sauce to skillet. Toss the croc, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately by placing the sauced crocodile meat on top of your fried noodles, you may garnish with sliced green scallion, cilantro and some more dried chilies.

Scotch Eggs with Blue Mountains Meats Wild Boar Maple Pepper Sausage

 Ingredients

  • 5 soft-boiled eggs (cooked for 7 minutes in boiling water) then peeled
  • 5 oz. Wild Boar Maple Pepper Sausage
  • For the breading:
  • 1/3 cup flour
  • 3 eggs
  • 3 tbsp cup milk
  • ½ cup fine bread crumbs
  • 1 cup course bread crumbs

Method

  1. Portion the sausage mix into 4 oz balls.
  2. Using your hands, carefully flatten out each portion into a pancake, making sure the thickness is even all around.
  3. Place one of the soft-boiled eggs on top of the sausage and wrap it around the egg.
  4. Continue with the remaining eggs and refrigerate until they are cold.
  5. Place all the breading ingredients into separate bowls.
  6. Take each sausage wrapped egg out of the refrigerator and proceed with the following steps:
  7. Dredge the egg first in flour, then coat with an egg wash, and cover the egg with a layer of the fine breadcrumbs.
  8. Next repeat the egg wash and then coat a second time with a layer of the course breadcrumbs.
  9. Refrigerate again until cold.
  10. Fry in a 350F fryer for 9 minutes and let it rest for one minute. The yolk should be runny but warm inside.

For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, rice wine, and vodka and whisk to combine. Add baking soda and corn starch to the large bowl and whisk to combine. Add crocodile to large bowl and turn with fingers to coat. Cover with plastic wrap and set aside.

For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until well combined. Set aside.

For the Sauce: Combine soy sauce, rice wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.

Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet.

To Finish: Heat 1 1/2 quarts, vegetable oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.

Working a little bit at a time, transfer crocodile pieces from marinade to dry coat mixture, tossing in between each addition to coat the crocodile. When all croc is added to dry coat, toss with hands, pressing dry mixture onto crocodile pieces so it adheres, and making sure that every piece is coated thoroughly.

Lift Croc chunks one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all crocodile is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until crocodile is cooked through and very crispy, about 4 minutes. Transfer crocodile to a paper towel-lined bowl to drain.

Add crocodile to empty skillet and return sauce to skillet. Toss the croc, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately by placing the sauced crocodile meat on top of your fried noodles, you may garnish with sliced green scallion, cilantro and some more dried chilies.

 

scotch-egg

 

Bison Kofta Kebabs

A common food in Middle is food on a pita. Whether it is a shawarma, gyro or doner, I love food this regions handheld ‘pocket’ food. One of my favorite things to eat is one of the more common Persian dishes. It is called a kofta kebab and it is essentially a long meatball grilled on a skewer. What makes this dish truly unique is the amazing blend of spices, ranging from ginger, cumin, coriander and fresh parsley and mint. Each bite is an experience and these kofta kebabs are great on rice, with a salad, tzatziki, or throw it in a pita with for an awesome sandwich wrap.

Ingredients

1 pound ground bison

3 tablespoons minced onion

2 cloves garlic, minced

¼ cup parsley, finely chopped

¼ cup mint, finely chopped

1 ½ teaspoons ground coriander seed

1 teaspoon ground cumin

1 whole finger chili, minced

1 teaspoon salt

½ teaspoon pepper

Olive oil, for brushing the grill

Flat bread, for serving (optional)

Mix the bison, onion, garlic, parsley, mint, coriander, cumin, chili salt and pepper together in a large bowl.

Divide the mixture into 6 roughly even balls.  Mold each ball around the pointed end of a skewer, making an oval kebab that comes to a point just covering the tip of the skewer.  If using wooden skewers, soak them in water for 15 minutes before threading them.

Heat a grill pan over medium high heat or prepare a grill. Brush the pan lightly with olive oil.  Grill the kebabs, turning occasionally, until brown all over and cooked through, about 10 minutes. Transfer to a serving platter and serve with tzatziki sauce, flat bread and a nice salad.

A common food in Middle is food on a pita. Whether it is a shawarma, gyro or doner, I love food this regions handheld ‘pocket’ food. One of my favorite things to eat is one of the more common Persian dishes. It is called a kofta kebab and it is essentially a long meatball grilled on a skewer. What makes this dish truly unique is the amazing blend of spices, ranging from ginger, cumin, coriander and fresh parsley and mint. Each bite is an experience and these kofta kebabs are great on rice, with a salad, tzatziki, or throw it in a pita with for an awesome sandwich

Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, rice wine, and vodka and whisk to combine. Add baking soda and corn starch to the large bowl and whisk to combine. Add crocodile to large bowl and turn with fingers to coat. Cover with plastic wrap and set aside.

For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until well combined. Set aside.

For the Sauce: Combine soy sauce, rice wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.

Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet.

To Finish: Heat 1 1/2 quarts, vegetable oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.

Working a little bit at a time, transfer crocodile pieces from marinade to dry coat mixture, tossing in between each addition to coat the crocodile. When all croc is added to dry coat, toss with hands, pressing dry mixture onto crocodile pieces so it adheres, and making sure that every piece is coated thoroughly.

Lift Croc chunks one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all crocodile is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until crocodile is cooked through and very crispy, about 4 minutes. Transfer crocodile to a paper towel-lined bowl to drain.

Add crocodile to empty skillet and return sauce to skillet. Toss the croc, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately by placing the sauced crocodile meat on top of your fried noodles, you may garnish with sliced green scallion, cilantro and some more dried chilies.

 

bison-kofta-kebab

Ostrich Chickpea & Spinach Curry

 1 tbsp oil

500g Ostrich stew meat cubes

1 red onion, sliced into half moons

1 cm piece ginger, peeled and finely chopped

2 garlic cloves, crushed

1 tbsp ground cumin

1 tbsp ground coriander

400g can tomato

200g can chickpeas, washed and drained

1 tsp garam masala

100g spinach, roughly chopped

1 tbsp korma curry paste (I used Patak’s)

Method

  1. Heat the oil in a large frying pan, cook the lamb until browned all over for about 10 mins, then remove from the pan. Cook the onion in the same pan until golden brown, about 5 mins. Stir through the ginger, garlic, cumin and coriander, garam masala, and korma curry paste.Then cook for 2 mins more until you smell the spices. Return the lamb to the pan, pour over the tomatoes, bring to the boil, then leave to simmer over a gentle heat for 11⁄2 hrs until the meat is really tender. Top up with a little boiling water if the sauce becomes too dry. Add in the chickpeas, then simmer for 5 mins more. Stir through spinach and cook until wilted slightly then season to taste.
  2. Serve with steamed Basmati rice and good yogurt… Enjoy!

ostrich-chickpea-and-spinach-cury

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, rice wine, and vodka and whisk to combine. Add baking soda and corn starch to the large bowl and whisk to combine. Add crocodile to large bowl and turn with fingers to coat. Cover with plastic wrap and set aside.

For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until well combined. Set aside.

For the Sauce: Combine soy sauce, rice wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.

Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet.

To Finish: Heat 1 1/2 quarts, vegetable oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.

Working a little bit at a time, transfer crocodile pieces from marinade to dry coat mixture, tossing in between each addition to coat the crocodile. When all croc is added to dry coat, toss with hands, pressing dry mixture onto crocodile pieces so it adheres, and making sure that every piece is coated thoroughly.

Lift Croc chunks one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all crocodile is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until crocodile is cooked through and very crispy, about 4 minutes. Transfer crocodile to a paper towel-lined bowl to drain.

Add crocodile to empty skillet and return sauce to skillet. Toss the croc, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately by placing the sauced crocodile meat on top of your fried noodles, you may garnish with sliced green scallion, cilantro and some more dried chilies.

 

 

 

 

 

 

 

 

 

 massaman-roo-curry

Kangaroo and Potato Massaman Curry

Ingredients

  • 3 fresh or dried bay leaves
  • 1-piece cinnamon stick
  • 1 tbsp. vegetable oil
  • 1 kg Kangaroo rump, cut into 6cm pieces
  • 270 ml coconut cream
  • 8 litres coconut milk
  • 500 gm potatoes (about 3), peeled and cut into 5cm pieces
  • 50 gm Brown sugar, or to taste
  • 50 ml fish sauce, or to taste
  • 2 tbsp. tamarind water
  • Massaman curry paste
  • 22 gm dried long red chillies, soaked in hot water for 2 hours
  • 1 tbsp. coriander seeds (whole)
  • 3 tsp cumin seeds (whole)
  • ½ tsp cardamom seeds (whole)
  • 6 cloves (whole)
  • 1/3 cup roasted peanuts, plus extra to serve
  • 4 large red shallots, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • Fried shallots
  • For shallow-frying: vegetable oi
  • 6 large red shallots, thinly sliced
  • to serve: cilantro, sliced ginger and steamed jasmine rice

 

  1. For curry paste, drain and chop chillies, and set aside. Dry-roast spices until fragrant (30-40 seconds), cool briefly, then pound to a powder with a large mortar and pestle. Add remaining ingredients in batches and pound to a coarse paste, then combine batches and pound until smooth (you can also do this in a small food processor, adding 2 tbsp. water to help process to a smooth paste).
  2. Dry-roast bay leaves and cinnamon stick in a small frying pan until fragrant (20-30 seconds). Set aside.
  3. Heat oil in an extra-large saucepan over medium-high heat, add Kangaroo in batches and brown all over (1-2 minutes each side). Transfer to a plate, rinse pan out, then return to medium-high heat, add half the coconut cream and cook, stirring occasionally, until it cracks and the fat separates (4-5 minutes). Add curry paste, bay leaves and cassia bark, and stir-fry until fragrant and curry paste is toasted (1-2 minutes; this may take longer if water has been added to make the paste). Add coconut milk, remaining coconut cream and 250ml water and bring to a simmer. Return Kangaroo to pan, reduce heat to low-medium and simmer uncovered until Roo is tender and sauce reduces to just cover Roo (11/2 to 21/2 hours; if sauce reduces too much, add a little more water half a cup at a time to keep beef just covered without diluting the sauce too much). Add potato and simmer until your kangaroo is very tender and potatoes are soft (20-30 minutes). Season curry to taste with brown sugar, fish sauce and tamarind in the last few minutes of cooking for a balance of salty, sweet and sour.
  4. Meanwhile, for fried shallots, heat oil in a pan over medium heat to 350F or until it shimmers. Add shallots and fry, stirring occasionally, until golden and crisp (1-2 minutes). Remove with a slotted spoon and drain on paper towels.
  5. Scatter curry with coriander, julienned ginger and fried shallots, and serve with steamed jasmine rice.

 

Use coconut cream without thickeners or it won’t crack – that is, the fat won’t separate. Tamarind extract is best made fresh. To make 80ml extract, combine 1 tbsp tamarind pulp with 100ml hot water, and stand until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve.

 

 

 

 

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General Tso Crocodile General Tso Crocodile For the Marinade: • 1 egg white • 2 tablespoons dark soy sauce • 2 tablespoons Rice wine • 2 tablespoons vodka • 1/4 teaspoon baking soda • 3 tablespoons corn starch • 1 pound Crocodile eye fillet, cut into 1/2- to 3/4-inch chunks • For the Dry Coating • 1/2 cup flour • 1/2 cup cornstarch • 1/2 teaspoon baking powder • 1/2 teaspoon kosher salt • For the Sauce: • 3 tablespoons dark soy sauce • 2 tablespoons Rice wine • 2 tablespoons Chinese rice vinegar • 3 tablespoons homemade or store-bought chicken stock • 1 tablespoon Chinese chili paste • 4 tablespoons sugar • 1 teaspoon roasted sesame seed oil • 1 tablespoon corn starch • 2 teaspoons vegetable oil • 2 teaspoons minced garlic • 2 teaspoons minced fresh ginger • 2 teaspoons minced scallion bottoms, plus 6 to 8 scallions, white parts only, sliced thinly • 8 small dried red Chinese or Arbol chilies • To Finish: • 1 1/2 litres, vegetable oil for deep frying • 1 package of fried rice noodle or Chinese fried noodle For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, rice wine, and vodka and whisk to combine. Add baking soda and corn starch to the large bowl and whisk to combine. Add crocodile to large bowl and turn with fingers to coat. Cover with plastic wrap and set aside. For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 tsp salt in a large bowl. Whisk until well combined. Set aside. For the Sauce: Combine soy sauce, rice wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside. Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet. To Finish: Heat 1 1/2 quarts, vegetable oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature. Working a little bit at a time, transfer crocodile pieces from marinade to dry coat mixture, tossing in between each addition to coat the crocodile. When all croc is added to dry coat, toss with hands, pressing dry mixture onto crocodile pieces so it adheres, and making sure that every piece is coated thoroughly. Lift Croc chunks one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all crocodile is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until crocodile is cooked through and very crispy, about 4 minutes. Transfer crocodile to a paper towel-lined bowl to drain. Add crocodile to empty skillet and return sauce to skillet. Toss the croc, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately by placing the sauced crocodile meat on top of your fried noodles, you may garnish with sliced green scallion, cilantro and some more dried chilies. For the Marinade: Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, rice wine, and vodka and whisk to combine. Add baking soda and corn starch to the large bowl and whisk to combine. Add crocodile to large bowl and turn with fingers to coat. Cover with plastic wrap and set aside. For the Dry Coat: Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until well combined. Set aside. For the Sauce: Combine soy sauce, rice wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside. Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet. To Finish: Heat 1 1/2 quarts, vegetable oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature. Working a little bit at a time, transfer crocodile pieces from marinade to dry coat mixture, tossing in between each addition to coat the crocodile. When all croc is added to dry coat, toss with hands, pressing dry mixture onto crocodile pieces so it adheres, and making sure that every piece is coated thoroughly. Lift Croc chunks one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all crocodile is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until crocodile is cooked through and very crispy, about 4 minutes. Transfer crocodile to a paper towel-lined bowl to drain. Add crocodile to empty skillet and return sauce to skillet. Toss the croc, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately by placing the sauced crocodile meat on top of your fried noodles, you may garnish with sliced green scallion, cilantro and some more dried chilies.

 

Venison Loin with Chevre Polenta and Pimenton Sauce

Venison Loin with Chevre Polenta, Charred Scallion and Pimenton Sauce

Click here for complete recipe.

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Wild Boar Rack Chop with A la Greque copy

Wild Boar Rack with Salad a la Greque and Pimento Butter

Click here for the complete recipe.

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Stuffed Peppers

Roasted Hot and Sweet Peppers with Wild Boar Sausage and Rice Stuffing

Click here for the complete recipe.

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Bison Chipolte Sausage with Bacon Jam copy

Grilled Bison Sausage with Wild Boar Bacon Jam

It’s grilling season!

Click here for the complete recipe.

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Grilled Bison with Asparagus Panzanella

Grilled Bison Striploin with Asparagus Panzanella Salad

Buffalo meat may be lower in fat and cholesterol, but it still has a rich beefy flavor. We have paired it with a Compound butter made with wild leeks and a twist on a Panzanella salad made with Spring Ontario Asparagus. Click here for recipe.

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VENISON RAGOUT

Venison Ragout with Creemore Lager and Ramps and Mustard Spatzle with Rold Gold Pretzels

Click here for the full recipe.line new

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Pheasant and Wine Sausage Rolls with Roasted Sunchokes, Wild leeks and Chicken Jus

Click here for the full recipe.

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Drowned SandwichWild Boar Torta Ahogada or “Drowned Sandwich”

Invented in Guadalajara, Mexico in the early 1900s, the sandwich was the product of a slip of the hand, a mistake. But the pork-filled signature sandwich of the city, dunked in a pool of spicy salsa, has remained part of the city’s heritage, a point of pride and right of passage for any Tapatio. The meat soaks up the spicy salsa and the richness and fat of the meat balances the acidity of the spicy salsa. The crusty bread seems unremarkable on its own, but is essential to the dish’s texture and balance, cutting the heat of the chilies and the bite of the pickled onion garnish. Click here for recipe.

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MAPLE DUCK SAUSAGE WITH SPATZLE, BRAISED RED CABBAGE AND SUNNY DUCK EGG

Maple Duck Sausage with Spaetzle, Braised Red Cabbage and Sunny Duck Egg

This dish is truly a breakfast of champions. Using our Blue Mountain Meats maple duck sausage and drawing from a strong Bavarian inspiration, this dish is sure to impress at your next brunch gathering. Click here for recipe.line new

DUCK BREAST WITH HOT AND SOUR ENDIVES

Roasted Duck Breast with Hot and Sour Endives

Duck breast with crisp skin, succulent meat, and a served endives braised in a velvety citrus sauce that tastes like concentrated sunshine—is a thing too delicious to succumb to the vagaries of mother nature’s decision to hold back spring. The bitterness of the endive is offset by the sweetness of the orange and juice contrasted by a little heat from chilli. Click here for recipe.

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Irish Stew with Elk

Irish stew is the epitome of comfort food. This celebrated Irish dish’s composition is a matter of dispute. Purists maintain that traditional ingredients are mutton, potatoes, onions, and water. Others would add such items as carrots, turnips, and pearl barley; but the purists maintain that they spoil the true flavour of the dish. The ingredients are simmered slowly for up to two hours. We have prepared a non-traditional version using elk shoulder meat, but have honoured the simplicity of the dish in its ingredients and preparation to ensure purity in flavour. Click here for recipe.line new

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Roast Partridge with Salsa Verde, Buttered Cabbage and Beluga Lental

Click here to find the complete recipe, prepared by Tyler Cunningham, Executive Chef at Black Angus Fine Meats and Game

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Venison LaabNorthern Thai Venison Laab Lettuce Wraps

Northeast Thailand and Laos, Laab is made of minced meat sautéed and roasted in spices, and dressed with chiles, fresh herbs, and roasted rice, and eaten with sticky rice. We have made ours with lean and delicious ground venison and are accompanying the dish with some lettuce to wrap. Click here for recipe. 

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Elk Bone Marrow with Bison tongue pic

Roasted Elk Bone Marrows with Braised Bison Tongue Ragout and Toasties

This dish is not for the faint of heart but will wow all the gourmands in your family. Elk have fantastic bones for roasting, and their rich and sweet marrow will satisfy any cold winter craving. Topped with a deliciously decadent Bison tongue ragout that will have everyone talking for a long time to come. Click here for recipe.

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Bison Carpaccio with Field Mushroom, Parmesan, and Celery Leaf

Carpaccio was created by Giuseppe Cipriani, founder of Harry’s Bar in Venice, who originally prepared the dish for the countess Amalia Nani Mocenigo when he learned that the doctors had recommended that she eat raw meat. The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his paintings. Our Carpaccio is made using our lean and delicious Bison Tenderloin. Impress your guests with this light, simple dish next time you have guests over. Click here for recipe.

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pancakes

Buttermilk Pancakes with Wild Boar Bacon, Sweet Pickled Cranberries and Sponge Toffee Crumble

Valentine’s day is fast approaching. Here is a recipe featuring Blue Mountain Meats Wild Boar Bacon. I can think of no better way to treat your family this Valentine’s Day than to surprise them with a stack of fluffy, gorgeously festive, super indulgent pancakes with Boar Bacon, pickled cranberries, sponge toffee crumble and apple butter syrup. #Letthefooddothetalking Click here for recipe.
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Hot Quail on Johnny Cakes 400

Hot Quails on Johnny Cakes

They like it hot down south. This famous southern dish is inspired by Nashville’s famous Hot Chicken.. Its Hot!! The really spicy hot! I wanted to use a different bird than chicken and decided to use quail for this dish. Try this delicious Southern recipe the next time you cook quail. You have been warned! Click here for recipe.

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Bison and Boar Chili Con Carne

Football Food! – Spanish priests took a hostile view of this peculiarly potent brew, deeming it “soup of the devil” and preaching sermons against indulgence. Suppression only fuelled the fire, and by the 19th century chilli was a staple among cowboys, ruffians and adventurers on the Western frontier. And now Football fans nation wide. Click here for recipe.
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duck

Duck Pastilla with Dried Fruit and Almond

This North African classic blurs the line between sweet and savoury. It’s very sophisticated and delicious, but not hard to make. This dish is sure to transport-you-to-the-casbah. Made from moist and succulent duck confit meat, spiced with cinnamon, dried fruits and almonds. Click here for recipe.

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pig headerWhole roasted suckling pig with sweet onion, apple and sage stuffing

Suckling pig is deliciously tender, rich and juicy. The animal is not very old and has consumed only sow’s milk, yet its meat is full of flavour. This suckling pig is roasted in the oven, but feel free to roast it over an open fire or in the smoker as we do at Black Angus Fine Meats and Game. Click here for recipe.

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