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Rabbit Rabbit is a tasty meat that is wellsuited to slow cooking. Once commonly found in households across the country, particularly during World War I, the rabbit isn’t as widely used today. However, interest in the rabbit as a diet staple and restaurant fare is rekindling as it becomes more commonly available. This high-in-protein meat provides a great game meat alternative for your table that is sure to spark conversations.
Moroccan rabbit and pumpkin Serves 2 2 tablespoons olive oil
1 Heat 1 tablespoon of oil in a large wok and add the rabbit. Once the rabbit has been sealed, add the ketjap manis and 1 teaspoon each of cumin and garam masala and cook for 5 minutes or until the rabbit is done.
400g rabbit - cubed
2 Remove the rabbit from the wok and set aside.
1 tablespoon ketjap manis (sweet soy sauce)
3 Heat the remaining oil in the wok and add the onion; cook until slightly
2 teaspoons ground cumin 2 teaspoons ground garam masala 1 large red onion - finely sliced ½ medium butternut pumpkin - skin off and cubed
brown.
4 Cook the pumpkin, covered, in a microwave until tender and then add it, the chickpeas and remaining spices to the wok. Cook for 3 minutes.
5 Add the water and simmer for 10 minutes, then add the rabbit and stir occasionally until heated through.
400g can chickpeas - drained
6 Just before serving, stir through the currants.
1 teaspoon ground cardamom
7 Serve on a bed of couscous drizzled with ketjap manis.
½ cup water ¹⁄3 cup currants couscous and extra ketjap manis - to serve
Hint
The pumpkin can be replaced with 1 large sweet potato for a slight change of flavour.
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Wild boar vindaloo Serves 4 1 teaspoon whole black peppercorns 2 whole cloves 1 teaspoon whole coriander seeds ½ teaspoon whole cumin seeds 1 teaspoon whole mustard seeds ½ teaspoon brown sugar 4 cloves garlic 1 thumbnail-sized piece of ginger 2 shallots ½ teaspoon salt
1 Using a mortar and pestle or electric spice grinder, finely grind the
peppercorns, cloves, coriander and cumin seeds and half the mustard seeds. Combine the ground spices, brown sugar, garlic, ginger, shallots, salt, paprika and turmeric in a food processor and blitz.
2 Gradually add the vinegar, stopping when you have a thick paste consistency; spoon over the meat and stir through.
3 Place the coated meat in a non-metallic bowl, cover with plastic wrap and refrigerate for at least 1 hour.
4 Heat some oil in a saucepan over a medium heat and add the remaining
mustard seeds. When the seeds begin to pop, add the meat and paste. Fry for 5 minutes, stirring constantly to prevent the paste from sticking or burning.
5 Add just enough water to cover the meat and stir. Cover the saucepan and simmer for 40 minutes, stirring occasionally.
1 tablespoon paprika
6 Uncover and simmer for a further 20 minutes or until the meat is tender.
¼ teaspoon ground turmeric
7 Serve the vindaloo with steamed basmati rice and Indian flatbread.
2 tablespoons apple cider vinegar 500g wild boar meat - diced oil 400-450ml water basmati rice and Indian flatbread - to serve
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Goat Goats were kept as livestock by the early Australian settlers for both milk and meat, and while goat meat use has declined in the past, interest is again increasing in the gourmet meat. The protein- and flavour-rich meat is lower in saturated fats than many traditional meats and is well-suited to slow cooking. Using goat meat in your cooking allows for the exploration of some delicious stews and curries, as well as tasty marinated meat on the grill.
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Kangaroo and mushroom vol-au-vents This recipe is ideal for filling small volau-vents to be served as appetisers. With the meat cut into larger cubes, it makes a filling suitable for entrĂŠesized vol-au-vents or one large hearty pie. In the larger cubes, it can also be served as a casserole, teamed with mashed potatoes.
1 Heat 1 tablespoon of oil in a frypan, brown the kangaroo quickly and then
Makes 24
4 Remove the dish from the oven and set aside.
2 tablespoons light olive oil 500g kangaroo (back or leg steaks are best) finely diced
transfer it to an ovenproof dish with a lid.
2 Add the remaining oil to the frypan and cook the onion and garlic until soft but not brown.
3 Add the remaining ingredients, stir to combine and then pour over the meat. Cook, covered, in a 160C oven for about 2 hours, stirring occasionally.
5 Place the vol-au-vent cases on a flat tray and bake in the oven for 5
minutes. Fill with some of the meat mixture and return filled cases to the oven to reheat for a few minutes before serving.
1 medium onion - diced 1-2 cloves garlic - minced 125g flat mushrooms - diced ½ cup red wine ½ cup beef stock 2 teaspoons tomato paste 1 tablespoon plain flour 1 teaspoon finely chopped fresh thyme or rosemary 1 bay leaf - crumbled salt and pepper - to taste 24 small (4cm) vol-au-vent cases
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