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Venison

Venison steaks with green peppercorn sauce

Venison Steak
20 gm chopped shallots
20 gm flour
pinch each tarragon, chopped parsley
1/2 medium onion
50 ml cream
1 tablespoon mild prepared mustard
20 gm butter
100 ml boiling stock
seasoning
1 tablespoon brandy
1 tablespoon drained green peppercorns


Method
Cook the shallots in butter for a minute or two. Remove from the heat, add the flour and cook, stirring occasionally. Remove from the heat, add the stock, herbs and seasoning. Return to the heat, bring slowly to the boil, and boil for 3-4 minutes, stirring all the time. Set aside.

Rub the Venison steaks with mustard and seasoning. Pan fry on a high heat in a heavy bottomed pan for 3-4 minutes each side. Remove the steaks from the pan and place on a serving dish. Add the finely diced onion to the pan and sauté for 2-3 minutes. Add the brandy and flame, then add the cream and green peppercorns, and lastly, the hot sauce. Bring to the boil and correct seasoning. Spoon the sauce over the steaks and serve. Serves 2-3.

HINTS - Venison and Buffalo meat is versatile and can be served in a variety of dishes as you would other red meats and fish.

Wallaby, Ginger and Mango Satays

cubed wallaby fillets
1 large onion, cubed
half knob ginger, peeled and cut into slithers.
Sauce: 1 pureed mango 1 tblspn mango chutney
Yoghurt 1 tablspn castor sugar

Method
Soak skewers in water to prevent burning. Skewer onion, wallaby and ginger alternatively and fry to no more than medium rare. Drizzle sauce over skewers and serve.

Buffalo

Buffalo Beauty

300 gm Buffalo fillet 1 tablespoon sherry
1 small chopped onion 1 teaspoon turmeric
1 clove garlic crushed 1/4 cup soy sauce
1 teaspoon curry powder few drops tabasco
1 teaspoon white vinegar salt and pepper
1 tablespoon green ginger 1/4 cup brandy

Method
Cube and skewer the meat and marinate in the remaining ingredients, except the brandy. Grill over coals or under grill, basting frequently. Serve with accompanying salads and sauces. Bring meat to the table, pour warmed brandy over the flame. This could also be cooked hibachi-style at the table, where it is very spectacular with the leaping flames. However, remember that there must be a movement of air or the dish itself must be shaken; otherwise the flaming dish consumes its own oxygen and fizzles out. Serves 2-3.

Crocodile Steaks - Au Gratin

1 lage Onion chopped
3 stalks Celery chopped
2 Spring Onions chopped
2 tbspn butter
4 tbspn flour
2 egg yolks
1 lge can Evaporated Milk
1/2 kg Crocodile steaks
1/2 cup grated Cheddar Cheese
1 Cup breadcrumbs

Method
Grill or pan fry Crocodile Steaks until done and set aside. Sauté onions and celery in butter, add flour and cook for 1/2 minute. Add milk and egg yolks, stirring constantly until mixture boils and thickens. Remove from heat. Arrange steaks in baking dish and pour sauce over the top. Sprinkle with mixed grated cheese and breadcrumbs, place in 180 degree oven and bake until heated and cheese has melted.

Savoury Crocodile Pieces

1/2 kg Crocodile Steaks
1/4 cup oil
1 Egg
2 tbsp Lemon Juice
1 tbsp Water
2 tsp Fresh Herbs
or 1 tsp Dried Mixed Herbs
1 cup Breadcrumbs
2 tbsp Sesame Seeds
Oil (extra)
1/2 tsp Salt and dash Pepper
Method
Cut Crocodile into bite size pieces (or strips). Prepare marinade from oil, lemon juice, herbs, salt and pepper. Marinate 1 to 2 hours, remove and drain. Dip pieces in beaten egg to which 1 tbsp water has been added. Roll in breadcrumbs mixed with sesame seeds. Chill for 1 our. Fry in hot oil until golden brown. Drain. Serve on toothpicks. back to top

Emu

Emu with Marinated Sauce

220 gm. Emu fillet
1/2 clove garlic, crushed
1/4 teaspn chopped lemon grass
1/4 cup dry white wine
1/4 cup light olive oil
1/4 teaspoon nutmeg
1/4 teaspoon grated orange rind

Method
Place all ingredients in deep container and stir well. Add Emu fillet to marinade and cover in fridge for 24 hours, turning occasionally. Make sure pan or hot plate (can pan-fry, grill or BBQ) is hot before sealing Emu, then cook for 4 minutes each side. Serves 2-3

Satay Emu

600 gm Emu Meat
2 chopped garlic cloves
1 tspn ground cumin
2 tspn soy sauce
1 tspn ground coriander
4 tspn oil

Method
Mix thoroughly and put in a fridge overnight. Slice and stir fry one onion, four spring onions, one carrot and a stick of celery. Stir fry quickly the marinated meat and add vegetables.
Dilute 1 tblspn peanut paste in 1/4 glass rice wine, sherry, stock, or water. Mix well and just bring to boil, but don't boil. Serve with rice or Chinese noodles.

Emu Medallions with Balsamic Glaze

200 gm Emu meat cut into thin medallions
2-4 tblspn clarified butter
2 tblspn chopped parsley
3 tblspn balsamic vinegar
1 tblspn seeded mustard
1 tspn French mustard
1 tspn flour
1/2 cup red wine
1 tblspn soft butter
grated onion

Method
Having removed any membrane briefly tenderise with a cleaver and toss in flour. Melt clarified butter in a large pan. When hot add medallions and cook quickly to seal on both sides.

It may be necessary to fry in two batches depending on the size of your pan. Don't overcrowd the pan - the meat should always fry, don't let it stew. Remove from the pan and keep warm while you make the sauce. Mix the softened butter with flour until a paste. This will be used to thicken the sauce at the end. Tip out leftover butter from pan. Ad vinegar - put the pan back on the heat and bring to the boil. Mix mustards into the wine and add to pan, boiling quickly until reduced by half. Finally add grated onion and thicken sauce with butter mixture. Boil for a few minutes, then add chopped parsley.

Emu Stroganoff

1 kg Emu Meat
125 gm. butter
1 medium onion finely chopped
500 gm small mushrooms
2/3 cup water
2 beef stock cubes
2 tblspn tomato paste
1/4 cup sour cream
1 tspn cornflour

Method
Remove any fat or sinew from the meat and cut into 1 cm. strips. Heat 60 gm of the butter into a large frying pan until very hot, and add a quarter
of the meat and cook until golden brown. Repeat until all the meat is cooked.

Add remaining butter, onion and mushrooms to the empty pan and sauté until mushrooms are tender. Return meat to the pan with water, crumbled stock cubes, flour and tomato paste and stir until combined. Add salt and pepper to taste. Bring to the boil, reduce heat and simmer covered for one hour. Pour in sour cream and serve.

Kangaroo with Red Plum Sauce

500 gm Kangaroo Fillet
30 gm butter
1 tablespoon light olive oil
1 tablespoon finely chopped green ginger
finely chopped fresh chilli to taste
1 clove garlic crushed
1/4 cup sugar
1/4 cup white vinegar
extra 20gm butter
425 gm can red plums, drained, pitted & pureed

Method

Prepare sauce first. Melt butter in a saucepan and cook ginger, chilli and garlic gently for 1 minute. Add remaining ingredients except 20 gm extra butter. Stir while bringing to the boil, simmer gently for 5 minutes, add extra butter and stir until melted. Serve sauce hot. Heat oil in a fry pan and cook Kangaroo fillets over high heat for 3-4 minutes each side. Transfer to a warm plate and allow meat to rest for 3 minutes before serving with hot sauce and stir fry green vegetables. Serves 2-3.

HINT - It is important not to overcook Emu and Kangaroo Fillet as it is best served medium rare. Always brush Emu and Kangaroo Fillet with light oil or olive oil before pan frying, baking or BBQ

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Last updated July 2005