Game meats – such as venison, rabbit, and birds including partridge, pheasant and duck – are becoming increasingly popular as people seek alternatives to industrially produced meats. Arguably, game meat is more ethical and healthier, as the animals have been raised wild and lived natural lives, feeding on natural foods. If you’re interested in exploring a wider range of tastes and textures, check out these suggestions on ways to cook and serve popular game meats.
Venison Casserole
Ingredients (to serve 4):
- 1 cup of chunks of venison meat
- 1 cup of potatoes
- 2 onions
- 1/3 cup of red wine
- 1 stock cube
- 2 carrots
- Half a head of cabbage
- 2 tablespoons of oil
Instructions:
- Start by searing the venison meat in a pan, until the edges are browned and some of the liquid has cooked off. Set aside.
- Chop the potatoes into chunks and boil for 10 minutes.
- Meanwhile, slice the onions and carrots and fry in the oil until soft. Add the red wine, stock cube, and half a cup of water. Reduce to a simmer.
- Add the meat and potatoes to this pan, and cook for a further 20 minutes.
- In the last 5 minutes, add the shredded cabbage to the pan.
Grilled Duck
Ingredients (to serve 4):
- 4 duck breasts
- ½ cup of plums
- 2 tablespoons of sugar
- 1 cup of water
- ½ cup of rice
- Green vegetables, to serve
Instructions:
- Sear the duck on each side for 5 minutes, then set aside.
- Finely chop the plums, add to a pan, and cook along with the water and sugar. After about 15 minutes, you should have a thickened plum sauce.
- Cook the rice according to packet instructions, and steam or boil the green vegetables.
- Grill the duck at medium heat for 10 minutes, until cooked through. Serve with the sauce, rice, and vegetables.
Rabbit and Mushroom Pie
Ingredients (to serve 4):
- 1 cup of chunks of rabbit meat (off the bone)
- ½ cup of mushrooms
- 1 roll of shortcrust pastry
- 1 stock cube
- ½ cup of red wine
- 1 onion
- 2 tablespoons of oil
Instructions:
- Fry the sliced onion in the oil, as it softens add the red wine, stock cube, and some water.
- Fry the rabbit meat for 10 minutes, drain the juices from the pan into the gravy, and set the meat aside.
- Fry the mushrooms for 10 minutes, drain their juices into the gravy, and add the cooked mushrooms to the meat.
- Unroll the pastry and place it over a pie tin, fill with the meat, mushrooms, and the desired amount of gravy. Place the topping on the pie and bake in an oven heated to 350°F for 25 minutes.
