Game recipes? I could give you another for a “dry” goat curry, but for this one you need to have a ½ - ¾ grown goat, and use the back steaks or the tender part of the back legs or it can become a little tough. If you do knock over older animals they’re still great to eat, but go better in crock pot / long simmer recipes.
Now sometimes it’s difficult to get good fresh herbs and spices from the supermarket, so best to shop where the Indians shop. There’s a chain of spice shops called Discount House which is scattered all through Auckland and out laying regions like Pukekohe, and they carry a lot of stock.
Please don’t think that you have to stick exactly to the recipe, it’s a guide, take out anything you don’t like, add anything that you do.
So, ingredients – 500 gm goat as mentioned above, take out any sinew, and cut into 1 inch cubes (2.5 cm for those of you who deal in metric).
1 large onion roughly chopped.
3 or 4 cloves of garlic, roughly chopped – incidentally for anyone who doesn’t like the after taste (or day after smell / taste) of garlic try baking a whole bulb of it with the top of the bulb cut off, in the oven for about an hour at 180 C (wrap it in tin foil). That totally changes the flavour and makes it really mild. Use the pulp from the whole bulb in place of the 3 – 4 cloves.
Cube of fresh ginger, about 1 inch, finely chopped.
Fresh chilli, preferably deseeded, finely chopped, to taste – the small ones tend to be much hotter than the larger varieties. Wash your hands well after doing the chillies.
½ teaspoon of whole cumin seeds.
Cup of stock – can use chicken stock, or make your own from the goat bones if you feel really keen.
Splash of brandy
Ground spices – best fresh ground - for adding just before serving:
½ inch of cinnamon .
¼ tea spoon of each cumin, cardamom, coriander seeds.
5 – 6 peppercorns.
Cook onion, garlic, chilli, and ginger in a little oil until the onion and garlic just start to go clear. Take them from the pan and fry the meat with the whole cumin seeds until meat is brown and well sealed. Add the stock to deglaze the pan, put back the onions, etc. Simmer of ½ hour, then remove lid and let the stock boil down – keep it stirring and try not to let it burn! When stock has reduced to about half, add splash of brandy, season to taste (salt, or you could use a teaspoon of fish sauce) If you want to thicken it a bit you could add a dessert spoon of oyster sauce. Simmer for a further minute to flash off the alcohol, stir in ground spices, add fresh coriander for decoration and serve with rice.
Have fun out there, Chris.
1 rabbit, jointed.
½ pint (approx 250 ml) cider – could just use stock. If you want to be extravagant add half a cup of calvados.
6 – 8 small onions or shallots.
Chicken stock cube.
3 bay leaves.
Couple of carrots / parsnips / whichever you prefer.
Brown the rabbit in a pan with a little oil, when sealed put into a large (suitably sized) saucepan, casserole, or crock pot. Peel and core the apples and cut into ¼’s, chop carrots / parsnips, peel onions and throw them all in the pan with the rabbit. Add bay leaves, stock cube and enough cider, or stock to just cover. Simmer covered for 1 – 1 ½ hours on the stove top, or at 150C in the oven, or until rabbit is tender. While waiting for the rabbit to cook drink any remaining cider. Taste stock and season to your liking, mix a couple of heaped teaspoons of corn flour with a little water (or cooled stock from the pot) stir into the simmering pan to thicken, then serve.
Triple C double G sweet and sour sauce for venison or duck ….. but I put it on some steak!
The triple C – chilli, cherries, cocoa.
Double G – garlic and ginger, yeah sounds weird, Eh?
Finely chop a clove of garlic (optional), one chilli (or more to taste), and a small cube of fresh ginger (about 2 cm cube), and fry in a little olive oil until the garlic starts to colour. Tip in a can of de-stoned black cherries, with the juice, and mash them down a bit. Simmer and add a heaped teaspoon of sugar, two heaped teaspoons of baking cocoa, and a couple of teaspoons of vinegar – don’t try to make these heaped teaspoons! I used cider vinegar, but I’m sure any sort would do.
Simmer covered for about 20 min, then uncovered to reduce the sauce to a better consistency, I found it needed the cooking time to make the flavours blend. Taste it for seasoning, add salt / pepper if you think it needs it. You could also thicken it with a little corn flour if you want, or splash in some sherry or brandy ….. or just drink the sherry or brandy to save on cooking time, it’ll all end up in the same place anyway.
Serve on the side with venison roasts / steaks or with braised Parry Duck breasts
500 grams goat meat 2 large potatoes 2 large onions 2 tomatoes 1/4 tsp cinnamon 1 tsp curry (adjust to taste) 2 tsp green herb stock 2 tsp crushed garlic 2tsp crushed ginger 1/4 cup soy sauce 1/2 tsp salt oil
Clean the meat and dice into small pieces. Cut the potatoes into large pieces. Coarsely slice the onion and quarter the tomatoes.
In a heavy large pot, heat the oil.
Add only half the onions and sauté until the onions brown slightly.
Turn the heat down and add all the remaining spices and the soy sauce. Fry for a few minutes.
Add the meat and fry for a further few minutes, mix the spices through the meat.
Cover with water. Bring to boil and then lower the heat to medium. Keep adding water if it starts to stick to the bottom of the pot. Lower the heat if needed. Cook for 15 minutes .
Add the tomatoes and potatoes and the remaining onions and cook for a further 20 minutes or until the meat is cooked.
Serve Goat Curry with rice.
2-3 Onions roughly chopped, 2-3 carrots roughly chopped, 2-3 spuds roughly chopped, 2 tins Watties Savory Tomatoes, 1/2 bottle of white wine, handful or more of button mushrooms, 2 beef oxo cubes, 1/2 cup flour, 1 tablespoon mixed herbs, oils for frying.
Chuck all the vegies into crock pot, tinned tomatoes, wine, oxos and mushies.
Rough cut your meat, mix flour and mixed herbs together, and dust meat in it. Pan fry the meat until browned on all sides and throw into the crock pot with veges.
I set my crock pot on high and leave for a better part of 6 hours, or until the meat is super tender. When vegies are soft, taste test (you can always add a touch more wine).
At this time of year the bow sometimes gets popped away in favour of a shot gun, for the game bird season. If you were lucky enough to get out this season, heres a couple of ideas of what you can do with birds.....
We were lucky this year and got our limit of Paradise Geese on opening morning, these birds are hard work to pluck, so we breasted them out. Some of the breasts have been frozen in twin packs as they are for later use... (Duck breast shnitlz is always a favourite in our house).
The rest Mike took down to our local butcher and had them brined and smoked. (As well as whole mallards). Smoked duck is great in sammies, or thrown into a rice dish.
Whilst away in Pahiatua I had to whip up a stuffing for a game bird in a hurry and came up with this little gem, it can be modified easily to suit a rolled roast or a non game bird, any type of dried fruit can be used, or left out, a few variations are listed below.
(depending on size of roast as to how many slices of bread needed the standard for a chicken sized bird is 5 slices of bread, you can stuff the neck cavity as well to create more room for yummy stuffing)
4 slices of bread (molenberg grained bread was used for this recipie)
1 onion finely chopped
1 teaspoon of chicken stock
1 tablespoon of dried Thyme
1 teaspoon of black cracked pepper
4 tablespoons brandy
1 tablespoon of cashew nuts slightly chopped
1 tablespoon of raisins
2 tablespoons of dried chopped mango
Mix all together well and stuff into bird, remember cooking needs adjusting if bird is stuffed.
Variations.... use apricots instead of mango, use white wine instead of brandy, use walnuts instead of cashews, use cranberries instead of raisins, add bacon finely chopped or mushrooms, use mixed herbs instead of thyme. The base of stuffing is always bread eggs herbs and onion, its up to you to flavour it further.
8grams crushed epsom salts (2tsp)
2grams Cream of Tartar (a small tsp)
Mix it together and store in an air and moisture tight container. Mixing ratio is 1/4 tsp to 1 litre
Thanks to Allan Jackson