24 articles
Kangaroo is the most sustainable red meat available in Australia. It is also the easiest to ruin. Here is the method that does it justice.
Sambar has a reputation for being strong and gamey. It does not deserve that reputation if you cook it right. This recipe takes 20 minutes of preparation and produces something extraordinary.
Taking a deer from whole carcass to labelled cuts in your freezer is a skill that pays for the time invested with every meal you cook from it. Here is the complete method.
After the backstraps and legs are taken, the carcass bones hold more flavour and nutrition than most hunters realise. Here is the 12-hour broth that uses them.
Wild rabbit is free, plentiful, and excellent eating if you know which cut to cook which way. Here are the three methods that together use the whole animal.
Pickling is one of the oldest fish preservation methods. Applied to redfin perch or carp, it transforms a species most anglers discard into something worth eating.
A freshly caught trout cooked in brown butter within an hour of leaving the water is one of the finest things you can eat outdoors. Here is the method.
Golden perch (yellowbelly) is excellent eating but the fillets are small compared to cod. Fish cakes are the preparation that turns a modest catch into a proper meal.
Venison mince is lean and deeply flavoured — qualities that make it exceptional in a low-slow bolognese that cooks for three hours and rewards the patience.
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