Gear guides, camp stories, wild kitchen recipes, and more.
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.
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.
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.
A game pie is the best possible use of mixed or smaller cuts — venison, rabbit, game bird — that do not make a meal on their own. Here is the recipe that produces something better than the sum of its parts.
Wild duck breasts are lean, strongly flavoured, and easy to overcook. Duck confit solves all of these problems simultaneously.
Most roo burgers fail because kangaroo mince is too lean to hold together and too dry when overcooked. Here is the recipe that solves both problems.
The backstrap is the premium cut on any deer. It demands a simple treatment and precise timing. Here is the method that does it justice.
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