The Game Kitchen
Cooking videos, recipes and tutorials on making the most of the wild game and fish that you harvest.
Shoulder is by far the best cut of meat for a long, slow roast. Rump can tend to dry out a bit and neck is better saved for a curry. This recipe is super simple and will give you a roast venison shoulder that tastes like it required much more effort than it really did. Ingredients: 1 full venison shoulder (shank attached)2 red onions sliced into quarters50g softened butter2 cloves garlic (crushed)1 tsp seeded mustard1 tsp dried thyme1/2 tsp ground coriander seed1 cup beef stock Serve with roast vegetables, peas and corn, and gravy. Method: Preheat oven to 150C. Lay
Wild Game recipes and techniques
We thought that you really couldn’t beat a good beef in black bean sauce from the local Chinese restaurant. It turns out you can. If you can get your hands on some prime venison backstrap (AKA back steaks if you’re a kiwi or eye fillet if you bought it from a shop), we promise you that you’ll struggle to justify ordering it with beef ever again.
Into the wild
From tutorials and product reviews to resources and statistics, you’ll find everything you need to improve your chances out in the field and spread a positive message about our lifestyle.