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A Hunter’s Christmas: Top 3 Aussie Game Recipes to Serve at Christmas Lunch!

Date: 21-12-2020

 

A good Aussie Christmas involves friends, family, beers, a little backyard cricket or barefoot bowls, and lots and lots of food! If you’re not drifting into a coma by mid-afternoon you’re just not doing it right!

If you’re contributing to Christmas lunch this year and want to wow the family with something a little different, why not cook up a feast of good old Aussie game!

For our first Christmas blog post, several members of the Grycol team have contributed their favourite game recipes that your guests will be talking about for years to come!

Whether a casual BBQ lunch, or a traditional sit-down dinner is your thing, our top 3 mouth-watering hunter’s recipes have got you covered!

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  1. Melinda’s Baked Bunny

A farm girl at heart, Mel has been eating rabbit since she was a kid and has been refining her signature baked bunny recipe ever since.

Nowadays, she looks forward to a delivery of rabbits each year that have been shot on her uncle’s property, and she still loves to cook up this dish and serve it to her more adventurous guests!

Stuffing Ingredients

½ cup of couscous

1 small brown onion

1 clove of garlic

1 teaspoon of dried sage

Olive oil

Salt and Pepper

Method:

  1. Fry onion in a small amount of olive oil until soft, add garlic and continue to heat until aroma develops.
  2. Prepare couscous by covering with boiling water and set aside. 
  3. Once water has been absorbed stir with a fork and add remaining stuffing ingredients, mixing through to combine.
  4. Wash and dry rabbit, rub with olive oil and season with salt and pepper. 
  5. Stuff rabbit with stuffing mixture and tie up with butcher’s twine. 
  6. Place rabbit in an oven bag and bake at 160 degrees Celsius for 1 hour. 
  7. Remove from oven, cover with foil and let rest for 20 minutes. Serve with roast veggies and carrots….cause everyone knows that bunnies love carrots!

 

  1. Jason’s Simple but Delicious Venison Back Straps

Jason has been hunting for decades, but still reckons you just can’t do better than good old venison on the barbie.

He believes less is more when it comes to outdoor cooking and says while this recipe is relatively quick and easy, it will always leave you wanting more!

This dish is perfect for a relaxed outdoor Christmas lunch when you’re after minimum effort and maximum flavour.

Ingredients

Whole venison back straps

Worcestershire sauce

Salt and pepper

Broccolini and wild rice or baked potatoes to serve.

Method

  1. Cut back strap into portions 15cm long.
  2. Place in a zip lock bag with Worcestershire sauce, salt, pepper and minced garlic, squeezing out air before sealing for better infusion of flavours.
  3. Marinate in bag for 2-6 hours (the longer the better!).
  4. Place on hot barbeque for 5 minutes each side, spooning over remaining marinade to create a glaze.
  5. Remove from heat and allow to rest for 10 minutes. It should be perfectly pink in the middle.
  6. Slice into medallions 10 – 15 mm thick and serve on a bed of wild rice.

 

  1. Anita’s Vegemite Satay Goose Fettuccine:

Anita arrived here in New South Wales after relocating from Darwin two years ago, where magpie goose is a hunter’s staple.

This dish more suited to a traditional sit-down dinner and is a little tamer if you’re concerned your guests may not cope with chowing down on Thumper.

As well as adding an Aussie twist and a strong flavour, the Vegemite used in this recipe also serves to tenderise the goose breast. You’ll put a rose in every cheek this Christmas with this fun and unique dish!

Ingredients:

2 or more magpie goose breasts

1 tablespoon of Vegemite

2 tablespoons of peanut butter (crunchy or smooth)

2 tablespoons of chopped peanuts

Satay sauce (store bought or from scratch)

Thickened cream

Fettuccine pasta

Method:

  1. Dice goose breast and marinate in vegemite and peanut butter overnight.
  2. Discard excess marinade.
  3. Pan fry quickly on high heat until cooked through.
  4. Add premade satay sauce and a little extra peanut butter to taste, or make your own by combing peanut butter, soy sauce, sweet chilli, garlic, and brown sugar over low heat and add to pan.
  5. Stir through cream until you reach your desired consistency for sauce.
  6. Bring fettuccine to boil and cook al dente.
  7. Place satay goose on a bed of pasta, garnish with chopped peanuts and serve.

 

We hope this article has inspired you to think outside the box and cook up a storm this Chrissy! We’d love to hear your Aussie game recipes! Share them in the comments and we wish you all a wonderful Christmas!