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Meat & Game Recipes

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Over the coming weeks and months, Essentials aims to continue with clever food strategies, supportive ideas to share with your family. This Venison Goulash with Homemade Sour Cream recipe can also be made with beef or lamb, ideally saving money by use of cheap meat cuts or leftover meat that might be stored in the back of your freezer. Preparation is relatively simple yet the result is highly desirable with  fragrant aromas that fill the…

Kholodets is a jellied meat dish traditional in Russian cuisine. Its name is derived from the Russian word ‘kholod’, meaning ‘cold’ and is a popular dish of the winter new year’s festive season. It’s usually served with fresh Russian borodinsky bread, fresh horseradish, pickled vegetables, vodka and/or cognac. Kholodets is made from fresh butcher’s meat and makes wonderful use of the cheap cuts including: pork trotter and shins. When served, it resembles a rectangle of…

From its origins in mid-19th-century Russia, Beef Stroganoff has become one of the most popular Russian dishes around the world. Our recipe has its origins in Siberia where the beef is cut ultra fine and the sauce’s flavour and thickness is extended by the use of Borodinsky (or dark rye) bread. For our money, it’s one of the best Stroganoffs going! Making use of less popular orecchiette pasta – recently seen in Australia as some…

Braising is a cooking method that can turn tough meats into tender and succulent offerings. In this case, chicken thighs on the bone coupled with verjuice and stock allows the meat to remain tender, while enhancing its natural flavours. The key to many braises is cooking low and slow, depending on the size and thickness of the meat cut used; however this recipe calls for a relatively fast preparation and cooking method. It promises to…

The secret to a good Café de Paris Butter, lies in a balance of fragrant herbs, curry powder, anchovies and of course a quality cultured French butter. The following recipe is inspired by one of Australia’s best, Neil Perry of Rockpool Bar and Grill; and is icon of his Rockpool’s culinary history. Café de Paris Butter 150g unsalted butter, warmed to room temperature 2 anchovies, finely chopped 2 tbsp finely chopped chives 2 tbsp finely…

Seared Duck Salad with cress, quinoa, pecans, goat’s curd and blackberry balsamic dressing Serves 4 4 duck breasts, skin on 1 cup cooked quinoa 1 bunch, picked water cress 4 tbsp goat’s curd 4 small radishes, thinly sliced ½ cup toasted pecans Blackberry balsamic dressing 1 cup of fresh blackberries to serve Blackberry Balsamic Dressing 1 cup fresh blackberries ½ cup Australian extra-virgin olive oil ½ cup balsamic vinegar 2 tsp brown sugar Juice of…

pickled beetroot, persimmon and macadamia nut Serves 4 2 kangaroo fillet pieces, approximately 200g each 2 tbsp Australian extra-virgin olive oil for pan-searing ¼ cup balsamic glaze (store bought) 1 cup Rainforest Heart Australian Native Dukka For garnish: 2 tbsp of thinly shaved Barenuts (brand) Australian macadamia nut Sliced pieces of persimmon Snow pea tendrils Rainforest Heart Davidson’s Plum Powder Method 1. In a large frying pan over a high heat, add olive oil and…

‘Goddess of Pie’ Kirsty Heather of Cooper’s Handmade Pies has crafted this beautifully-decadent and flavoursome Pork Terrine Pie. Hot Water Pastry 500g plain flour Pinch of Murray River salt flakes 150ml melted lard or butter 200ml boiling water Method 1. Combine flour and salt, make a well in the centre. 2. Pour lard/butter and hot water into well in flour, mix well until flour is combined. This should come together to make a pliable dough. Take…

Served with pickled beets and horseradish cream Serves 6 Kholodets 300g pork trotters 300g pork shins Salt 1 tsp black peppercorns 4 bay leaves 2 brown onions, 1 whole and 1 finely diced 300g pork belly, diced 1 carrot, finely diced 1 stick celery, finely diced 6 cloves garlic 1 tsp allspice Method 1. Thoroughly wash pork trotters and shins, place in large pot, cover with water (about 4 litres) and bring to boil. 2.…

Confit Duck Leg with pommes de terre sarladaise (potatoes cooked in duck fat), butter lettuce with fresh herb vinaigrette Serves 4 Confit duck & roasted potatoes 4 fresh duck Marylands 2 cups rock salt 1 cup white sugar 4 cloves Australian garlic 4 sprigs thyme 1 sprig rosemary ½ tsp whole white peppercorns 1 cinnamon quill 1.5l duck fat 4 large desiree potatoes Butter lettuce, herb vinaigrette 2 heads garden-fresh butter lettuce 2 tsp Dijon…