Duck stir fry with fresh plums and plum sauce & crispy skin is a quick, delicious and playful look at classic Chinese takeaway flavours.
Duck leg tagine slowly cooked until perfectly tender on a bed of onions, dried apricots and almonds in a mildly spicy rose harissa sauce.
Venison meatballs loaded with Indian flavours are served in an easy yoghurt-based curry sauce that complements the rich meat in the kofta.
Rabbit stew may sound old-fashioned but it is a beautiful meat with a subtle flavour that sits perfectly in this pearl barley based braise.
These confit duck leg bonbons are another recipe heavily inspired by my trip to a food festival in Budapest. The last dish featured Tasmanian Black pepper this, however, is all sorts of fancy.
Delicious duck ragu in a rich red wine, orange, & juniper sauce is an outstanding way to show that bolognese ain’t the only pasta meat sauce!
Teriyaki Duck Donburi, a beautiful Japanese rice bowl featuring slow-cooked teriyaki duck leg served with a fried egg, rice & bok choi.
Rabbit ragu, a delicious lighter meat “sauce” that is slowly braised in white wine before being shredded and finished with cherry tomatoes.
Duck kebabs with red onion that are quickly cooked under the grill (broiler) in a wonderful sticky marmalade and red wine vinegar glaze.
Rabbit leg tagine with peppers, apricots and almonds gets a wonderful spicy hit from rose harissa and is fragrant with ras el hanout & sumac.