Recipe Ideas

 

We have put together a selection of recipes which can be used with the products we supply. If you would like to submit a recipe to our web site please e-mail the details to our Sales Team on: sales@osgrow.com
 
If you can't find a suitable recipe on our site, you may like to visit www.recipesource.com for further ideas, which is an independent site run by volunteers

 

Bison Recipes

Bison from Louisiana

Ingredients (Serves 4)

4 x 175g Osgrow Bison Steak or Medallion
Cajun seasoning
Butter
Wild mushrooms
A little cream and whisky

Method

Slice the mushrooms in little pieces and add to a pan. Stew in butter and then remove the pan from the heat.
Season the bison with Cajun, then fry the meat in half butter and half olive oil. Once the meat is medium done, remove from the pan and keep warm. Cool the juice with some whisky, add a little cream together with the sliced mushrooms.

Arrange the meat on a plate and pour over the creamy sauce. Serve with hot sweet corn, brown beans, and self-made French fries.

 

Pan Seared Bison Tenderloin

 

Ingredients (Serves 4)

4 x 185g Osgrow Bison Fillets
225g Smoked Elk or smoked Ham, julienned
4 tbsp Vegetable Oil
1bsp Chili Powder
454g Cooked Linguine
57g Morel mushrooms, julienned
57g Whole butter
116g Heavy cream
Baby field vegetables marinated in vinaigrette

Method

Mix oil and chili powder together, rub evenly over fillets and let rest for 30 minutes. Heat saucepan and sear fillets on all sides, then lower heat and frequently turn to cook (medium rare to medium is recommended).
Melt butter in pan and add elk and moresl. Saute for 1 minute. Add linguine and heat, toss until hot. Add cream and stir until incorporated with pasta. Lightly charbroil vegetables. Place pasta on hot plate and the Bison fillet in center, surrounded with char-broiled vegetables.

 

Blesbok Recipes

Blesbok with a touch of the exotic

Ingredients (serves 4)

600g Osgrow Blesbok Steak
2 spring Onions
1 large Carrot
1/2 cup of Bamboo Shoots
1 cup of Soya Bean Sprouts
1 Chilli Pepper
1/2 cup of Brown Stock
Soya Bean Oil
1 clove of Garlic
1 dessertspoon of Dry Sherry
1 tsp Demarara Sugar
Soy Sauce
Gingili
Vermicelli, Coriander and Ginger

Method

Cut the carrot in batons and gently soften them in soya bean oil. Slice open the chilli pepper, remove the seeds and slice finely. Add the chilli to the simmering carrot batons, along with the spring onions, the garlic, the bamboo shoots and the soya bean sprouts. Now fry the blesbok steak until it is medium. Once ready keep it warm, if necessary in the oven. Cool the meat juices with the dry sherry and the stock. Add the demarara sugar, ginger and vegetable sauce and let it cook through for a time, while stirring through the gingili.
Arrange the sauce in the middle of the plate and circle with the vermicelli. Slice the meat and serve in the center of the plate. Garnish with a little coriander.

 

Camel Recipes

Camel fillet with a Shiraz Butter Glaze

Ingredients (Serves 4)
1 x Osgrow Camel fillet trimmed of sinew and cut into medallions
Oliver Oil
Butter 4 small onions
1 x Carrot, finely chopped
250ml Shiraz wine or red wine
250ml Beef stock

Method

To make the glaze, fry olive oil and onions, carrots and celery in a pan until slightly brown, then add cut off trimmings and cook until brown. Then add wine & beef stock and simmer for approx. 30 minutes. Strain and whisk in butter pieces until the liquid has a buttery glaze, then brush camel fillet with olive oil and grill to your taste.
To serve pour shiraz butter glaze onto a plate, arrange camel medallions in a pyramid shape and serve with a tossed salad.

 

Duck Recipes

Curry Glazed Duck Legs

Ingredients (serves 6)
6 to 8 x Osgrow Duck legs
1 to 2 x Jalapeno peppers -- seeded & sliced
2 tblsp fresh Ginger -- peeled & sliced
2 tsp Curry powder
2 x cloves Garlic
Olive Oil
2 x Oranges
2 x Limes
1 cup Chicken stock
Salt & Pepper to taste

Method

Combine jalapeno pepper, ginger, curry, garlic, salt and pepper in a blender or food processor. Blend, adding just enough olive oil to form a fine paste of the ingredients. Preheat oven to 400. Rinse duck legs in cold water and pat dry. Rub paste mixture on the duck legs and place in a roasting pan. Bake, uncovered, for one hour.
Remove duck legs from pan and discard the fat and juices that have accumulated. Reduce oven to 325. In a small bowl, combine the juice of two oranges, two limes and chicken stock. Return duck legs to pan. Pour orange, lime and chicken stock mixture over duck legs. Cover the pan with foil and return to oven for 20 to 30 minutes.
Remove duck legs from oven. Drain off and reserve the pan juices in a small saucepan. Increase oven temperature to 350. Return legs to the pan and roast , uncovered, for 5 to 10 minutes to re-crisp the skin. (This can be done over a charcoal fire on an outdoor grill for the same amount of time.) While duck is crisping, reheat the pan juices in the saucepan.
Serve duck on a bed of steamed rice or mashed potatoes. Pour heated pan juices into a gravy boat and serve at table. Sauted apples, onions & red cabbage is a great accompaniment.

Roast Duck Breast with Sage & Onion Puree

Ingredients (serves 4)
2 x Osgrow Duck Breasts
454g New potatoes
Salt and Pepper
3 x Sprigs of Sage
2 x medium Onions
Olive oil
10 fl Milk

Method

Boil the potatoes in their skins until tender in plenty of salted water with two of the sprigs of sage. Preheat the oven to Gas Mark 6/400F/200C. Heat a dry frying pan suitable for the oven (or a roasting tin) over a high heat until very hot. Place the duck breasts, fat side down, in the oven for two minutes until the fat starts to run. Season the top fat-less sides with salt and pepper. Continue to cook for 2 minutes and then transfer to the oven and roast for a further 10 minutes. Turn the oven off, open the door and leave the duck breasts on the edge to rest for 10 minutes. Peel and chop the onions as finely as possible and saut in three tablespoons of olive oil for 10 minutes without browning. Meanwhile remove the sprigs of sage, discard and mash the potatoes. Add the potatoes to the onions along with the milk, beating all the time. When you reach a suitably runny consistency, season with salt and pepper and stir in a teaspoon of chopped sage leaves. Add more sage to taste and serve with the duck, cut into slices. Serve with french beans or broccoli.

Vietnamese BBQ Duck Breast

Ingredients (serves 2)
4 x Osgrow Duck breasts, de-boned and skinned
2 tblsp Oil
4 tblsp Vinegar
1 x Clove Garlic, minced
1/2 Inch chunk ginger root - crumbled
1/2 tsp Dried Chile Peppers or more

Method

Combine all the ingredients and marinade the duck breasts for two days in the mixture. The peppers can be increased up to 2 tsp according to taste.  Drain breasts and grill over charcoal/gas, brushing on extra marinade as required. Serve with rice.

 

Eland Recipes

Eland Steak with Apples
 
Ingredients (serves 4)
750g Osgrow Eland Steak
2 cooking Apples
20g Brown Sugar
25g Butter
Olive Oil
25ml Lime Juice
a dash of Brown Rum
freshly ground Black Pepper
 
Method
Peel and slice the apples. Sprinkle the slices of apple with brown sugar, then place them in a pan and gently soften them in butter. Keep the apples warm while the steaks are seasoned and fried until pink. Once they are pink, take the eland steaks out of the pan and keep them warm. In the meantime cool the pan with lime juice and rum. This sauce is first poured onto the plate. The meat is then carefully arranged on the sauce and covered with slices of apple. Delicious potato croquettes are served with this.

 

Frogs Legs Recipes

Frites (Fried)

Ingredients(approx 6 persons)
3 doz Osgrow frogs legs
juice of 1 lemon
3fl oz oil
salt
pepper
1 crushed clove garlic
1 bunch chopped parsley
1/2 pint coating
batter

Method
Marinate frogs legs with salt, pepper, parsley, oil and lemon juice. Dry with a cloth at last minute, coat with batter and fry in very hot fat. Serve in a pile with fried parsley.  Cooking time: 5 mins

A la Poulette

Ingredients (approx 8 persons)

4 doz Osgrow frogs legs
1 pint sauce poulette
parsley

Method
Simmer frogs legs slowly in butter without letting them color and then heat for a few minutes in the sauce. Serve sprinkled with chopped parsley.  Cooking time: 6-8 minutes

Sautees Fines Herbes

Fry frog legs in hot butter, toss with chopped parsley and sprinkle with lemon juice

 

Guinea Fowl Recipes

Guinea Fowl in Cider
 
Ingredients (serves 3)
6 x Osgrow Guinea Fowl Supremes
1 x stick of Butter, cut into pieces
1 1/2 cups Dry Cider
Salt & Pepper
 
Method
Preheat oven to 425F. Sprinkle the breasts with salt, set in a roasting pan and dot with butter. Pour the cider around it. Roast, basting every 5 mins until the juice runs clear when pierced. Rest the Supremes covered with foil, for 10 mins on a carving board. Meanwhile, set the roasting pan over a high heat and simmer to concentrate the flavour of the cooking juices - season to taste.  Arrange the pieces on a warm platter and pour any remaining juice from the bird into the reduced cooking juices, mix and then pour back over the Supremes.

Impala Recipes

Impala with Oyster Mushrooms and miniature Pumpkins

Ingredients (serves 4)

750g Osgrow Impala Steak or Fillet
250g Oyster Mushrooms,
the juice of half a Lime
4 x miniature Pumpkins
freshly ground Black Pepper
125ml Sea Salt
Brown Stock
medium Sherry

Method
Roast the pumpkins in the oven for about twenty minutes at a maximum of 180 C. In the meantime fry the seasoned impala until medium fried. While keeping the meat warm, brown the oyster mushrooms in the pan and quench with lime juice, sherry and stock.

 

Kangaroo Recipes

Kangaroo Fillet Steak
 
Ingredients (Serves 2)
2 x 200-220g Osgrow Kangaroo Fillets
30g Butter
1 clove Garlic
4 chopped green Shallots
1 tblsp Red Currant Jelly
1 tblsp dry Sherry
1/2 cup fresh Cream
 
Method
Melt butter in large heavy frying pan and gently fry garlic and shallots until tender. Remove from pan, leaving butter. Turn heat up to hot, and quickly sear both sides then fry kangaroo fillets until red inside and brown outside, turning only once. Set aside fillets to rest.  Return garlic and shallots to hot pan along with red currant jelly and sherry. With mixture boiling, add cream and stir until of even consistency. Do not allow to boil.  Serve fillets with sauce poured over.
 
Kangaroo with Kiwi, Cashew Nuts and Dates
 
Ingredients (Serves 4)
750g Osgrow Kangaroo Fillet or Steak
2 x Kiwis,
12 x Dates: natural
100g of Cashew Nuts
1 dessertspoon of Kiwi chutney or pureed kiwi
25 ml brown Stock
a little Cream
Pepper and Salt
 
Method
Season the kangaroo meat with salt and pepper to taste. While frying the meat until medium fried, finely chop fifty grams of the nuts and four dates.  Take the meat out of the pan and keep it warm. Put the chopped nuts and dates into the pan. They should gently brown before the brown stock and kiwi chutney are added.  Allow everything to cook through and finish with a dash of cream.  Allow the sauce to cover the plate, spread the meat over it and garnish with some appetising slices of kiwi, dates and nuts. Serve with new potatoes.
 
Kangaroo with Mango and Coconut
 
Ingredients (Serves 4)
600g Osgrow Kangaroo
2 Mangoes
50g grated Coconut
2 dl Coconut milk
2 dl brown Stock
150g Butter
1 dessertspoon Demarara Sugar
a pinch of Cinnamon, Salt and Pepper
 
Method
Peal the mangoes and slice into fine strips. Gently heat the butter and once melted use to stew the mangoes. Once they are cooked al dente remove from the heat but keep warm.  Season and fry the meat and keep warm. Cool the pan with the juice with coconut milk and stock, and season to taste. Allow the sauce to reduce by half and complete with some butter. Finally caramelise the mangoes in some sugar. Before serving arrange a bed of mangoes on the plates, slice the meat into thin slices and arrange like a fan over the mangoes. Spoon sauce over the kangaroo and sprinkle with grated coconut and allow to brown a little under the grill.

 

Kudu Recipes

Kudu with Pear en Coriander
Ingredients (serves 4)
4 x 180g Osgrow Kudu Steaks
1 x faggot of Watercress
Potatoes
a little Olive Oil
2dl Brown Stock
1 x Onion
1 x Carrot
Bouquet Garni
2 tblsp Flour
1 dessertspoon Butter
3 x stewing Pears
Juice of half a Lemon
1 tsp of Honey
50g of Walnuts
Coriander
 
Method
Start by making the sauce. First coarsely chop the peeled onion and brown it in some butter.  Scatter the flour in the pan and carefully mix and moisten with the brown stock. Do not forget the bouquet garni and leave the sauce to reduce for half an hour.  Remove the bouquet garni and stir the sauce. Pass through a sieve. Finally season with salt, pepper and coriander. While keeping the sauce warm, stew the peeled pears in some honey. Add the lemon juice to the pears and stew gently until soft over a low heat. In the meantime take 50 grams of walnuts, chop them finely and add them to the pear compote. Sprinkle the pan with some olive oil. Let the kudu steaks brown on both sides for 3 minutes. Cover the plates with sauce, arrange the meat on it and garnish with watercress, then serve.

 

Locust Recipes

John the Baptist Stri Fry
 
Ingredients (serves 4)
10 Osgrow Locusts
1 tsp clear Honey
2-3 dried Dates, chopped
Sesame Seeds, toasted
Sesame oil
Root Ginger, small amount crushed
2 spring Onions
Green Pepper
Juice of Orange
Salt & Pepper
 
Method
Using a thick bottomed frying pan or a Wok, heat up the sesame oil. Commence the stir fry with the ingredients that require the most cooking, in this case the root ginger and the green pepper, followed by the spring onions, the dates and the locusts. Add the honey and orange juice, stirring all the time and cook for a few minutes.
Serve immediately and sprinkle the sesame seeds on the top. The stir fry could be presented on a bed of saffron rice or on salad leaves. Alternatively the part-cooked locusts can be fried with a little oil & salt, then serve.

 

Ostrich Recipes

Ostrich & Quail Egg salad with a warm Honey dressing, Croutons & Garlic (Starter)
 
Ingredients (Starter, serves 4)
300g Osgrow Ostrich Fillet
Mixed gourmet salad (using colorful variety with red leaves)
114g White bread (diced)
Crushed garlic
4/8 Fresh quail eggs
200ml Honey French dressing
Chives
 
Method
Wash gourmet salad and dry off. Season Ostrich fillet and roast medium/medium rare in oven (250 degrees, 69 degrees core temperature) for approximately 20 minutes.  Cut white bread into small cubes and pan fry in garlic butter until golden brown. Lastly warm honey French dressing and serve separately.  When ready to serve slice Ostrich meat thinly, place on salad and decorate with one or two pan fried or poached quail eggs. Decorate with chives and croutons.
 
Fillet of Roast Ostrich in Poppy Seed & Lemon Grass with Port & Redcurrant Juice
 
Ingredients (4 servings)
500g Osgrow Ostrich Fillet
57g Black poppy seeds
28g Dried lemon grass
2 tblsp Redcurrant jelly
114g Fresh redcurrants (when available)
200 ml Port
 
Method
Prepare ostrich fillet cutting off any tissue. Brush meat with a little virgin olive oil and lightly shake poppy seeds onto meat covering the whole surface. Dust on the lemon grass and lightly pat to firm ingredients to meat.  Place in the oven (260 degrees) for 20 minutes, remove and rest. Core temperature of meat should be 67 degrees. Place back in the oven for a further 10 minutes prior to serving.  Place redcurrant jelly, port and a little ostrich or beef stock into a pan and reduce until a thicker juice base has formed, if to thick, thin down with additional stock.
 
Ostrich Bolognese
 
Pasta or Spaghetti can be used in this dish
 
Ingredients (4 servings)
600g minced Osgrow Ostrich Rump
4 rashers Un-smoked bacon finely chopped
1.5 tblsp Virgin olive oil
1 small onion finely chopped
1 large Garlic clove (crushed)
227g Tin of Italian tomatoes
2 heaped tblsp Tomato puree
4 tblsp Red wine
Fresh basil
Salt & black pepper
4 portions of pasta or spaghetti
114g grated parmesan
 
Method
Heat in thick saucepan, soften onions, bacon and garlic (5 minutes) and then add to the pan of hot minced ostrich. Constantly move to brown the contents of the saucepan. Add tomatoes, puree, wine, basil and season.  Simmer for 20 minutes while cooking spaghetti or pasta. Serve with topping of grated parmesan.
 
Fillet of Ostrich on a bed of Leaf Spinach with Bitter Orange sauce
 
Ingredients (4 servings)
600g Osgrow Ostrich Fillet
4 portions Baby leaf spinach (steamed)
Add seasoning and grated nutmeg
4 Seville oranges
275ml Ostrich or beef stock
1 tblsp Plain flour
5 tblsp Port
3 heaped tblsp Brown sugar
Virgin olive oil
Salt and black pepper
 
Method
Steam spinach in round moulds, season with salt, pepper and grated nutmeg. Remove zest from oranges (blanche), squeeze oranges for juice.  Cook steaks in hot oil (rare) and leave to rest. Add flour and a little stock to the steak juice making a paste over a medium heat (for 2 minutes) browning slightly, add remaining stock to make smooth sauce; add sugar and cook out before adding orange juice, seasoning to taste: stir in port and add steak to re-heat before serving.
 
Ostrich Stir Fry of Fresh Vegetables
 
Ingredients (starter, 4 servings or main course, 2 servings)
600g Osgrow Ostrich Fillet (cut into strips)
1 packet Sweet-snap peas (sliced on angle)
Green, red and yellow pepper (thinly sliced)
114g Mushrooms in stalk (sliced)
114g Florets of cauliflower and broccoli
114g Asparagus (cut in halves)
1 packet Bean sprouts
Soy sauce
57g Grated ginger
Virgin olive oil
Salt & black pepper
 
Method
Brush pan with olive oil, heat to smoking and cook the vegetables, quickly charring, slightly season to taste. Heat olive oil in frying pan and cook seasoned Ostrich strips medium rare. Toss the stir fried vegetables, meat and soy sauce, add ginger and seasoning and serve.
 
Ostrich Casserole with Roast Celeriac Barrels and Risotto Rice
 
Ingredients (4 servings)
600g Osgrow Ostrich Rump steak (cubed)
114g Flour
1 medium Celeriac (cut into 1 inch barrels)
170g Carrots (small diced)
57g Mixed colored peppers
8 small Shallots
170g Risotto rice
114g small button mushrooms
Olive oil
600ml Ostrich or beef stock
 
Method
Finely dice fresh peppers. Flour diced Ostrich and pan fry in hot oil until colored (medium rare), add stock to obtain thick sauce. Place in oven proof pan and add mushrooms (whole), diced carrots and additional stock but not all. Place in low oven for 50 minutes.
Roast shallots and celeriac and put into casserole when ready to serve. Either thicken sauce or dilute with extra stock to obtain desired consistency. Decorate with freshly chopped parsley or basil. Prepare risotto rice as per instructions adding the diced peppers at the beginning.
 
Warm Ostrich Carpaccio with Rucola
 
Ingredients (4 servings)
600g Osgrow Ostrich Steak, thinly sliced
2 cl of Olive Oil
2 cloves of Garlic
a little freshly Ground Pepper and coarse Sea Salt
50g finely sliced Mushrooms
150g Rucola, fresh basil
 
Method
Press the cloves of garlic, and shred the mushrooms and basil. Carefully arrange the thin slices of ostrich steak on heat-resistant plates and sprinkle with olive oil and garlic, then warm for about two minutes under a hot grill.  Finally season to taste with salt and pepper and add the finishing touches with the shredded mushrooms and basil and with rucola. Serve immediately.
 
Fillet of Ostrich with Almonds and Calvados
 
Ingredients (4 servings)
750g Osgrow Ostrich Fillet
2 finely chopped Shallots
1 pressed or finely chopped clove of Garlic
100g sliced Almonds
Butter
200cl Cream
1/2dl Calvados
Fresh basil
Pepper
Salt and Curry powder
 
Method
First brown the chopped almonds under the grill. Fry the ostrich fillet in a pan and season with pepper, salt and curry powder. Take both the meat and the stock from the pan, which is now used to simmer the shallots and garlic. Add the cream and return the meat and stock to the pan with half of the sliced almonds. Sprinkle with calvados and let the sauce reduce down until it thickens.  Finally, complete the whole with finely chopped basil and the rest of the almond slices.

 

Pigeon Recipes

Pigeon Breasts served with Mushroom Sauce on a bed of Wild Rice
 
Ingredients
(Quantity depends on number of Pigeon breasts and personal taste)
Osgrow Pigeon Breasts (cleaned)
Lemon Juice
Butter
Chili's
Oregano
Black Pepper
Garlic
Fresh Shitake (or other mushrooms)
1 x Cream of Mushroom soup
White Wine
Wild Rice
 
Method
In a skillet saut the cleaned Pigeon breasts in lemon and butter adding some chili's, oregano, fresh cracked black pepper and garlic to taste. When the breasts begin to brown, add shitake, a can of cream of mushroom soup and white wine then simmer, stirring occasionally. While simmering prepare the wild rice (a brown and wild rice mixture will do). Once cooked, serve the Pigeon breasts and sauce on to a bed of the wild rice.

 

Rabbit Recipes

Rabbit in White Wine
 
Ingredients (Serves 2)
1 x Lg. Osgrow Rabbit cut in pieces
3 tblsp Butter
1 x Onion, sliced
1 x Carrot, sliced
2 x Celery stalks, diced
1/4 tsp Thyme
1/4 tsp Marjoram
1 cup Chicken bouillon
2 tblsp Vinegar
1/2 cup Dry white wine
1/4 cup Sour cream
Salt & pepper
 
Method
In 2-qt casserole, microwave butter for 1 minute on high to melt. Stir in onion, carrot and celery to coat, then microwave on high for a further 2 minutes. In a separate bowl, thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine. Place rabbit pieces on top of vegetable mixture and pour wine/seasoning mixture over both. Cover and microwave on high for 5 minutes.  Microwave on bake or 60 percent for 7 minutes. Stir, then microwave on bake for 5 minutes more. Stir in sour cream and finally microwave on bake for a further 5 minutes to complete. Serve over buttered noodles.
 
Fried Rabbit in Breadcrumbs
 
Ingredients (Serves 4)
1800g Osgrow Rabbit, cleaned and cut into serving pieces
3 tbsp Milk
28g Flour
1/4 tsp Salt
1/4 tsp Black pepper
1 Egg, lightly beaten with 1 tbsp water
85g Fresh breadcrumbs
Vegetable oil for deep frying
4 x Parsley sprigs
 
Method
Place milk in one bowl and mix together flour, salt and pepper in another. Dip rabbit in milk then flour mixture, coating thoroughly. Set aside for 10 minutes.  Combine egg and water in one bowl and breadcrumbs in another. Dip rabbit first in egg mixture, then in breadcrumbs, coating thoroughly. Fill a large frying pan one third full with oil. Set over moderate heat and heat until it reaches 360 degrees f or a cube of dry bread dropped into the oil turns brown in 50 seconds. Fry the rabbit pieces for 20 minutes or until tender when pierced with a fork. Remove from pan and drain on paper towels.
Arrange on a serving dish garnish with parsley sprigs and serve immediately. This can be served with sauted potatoes and any fresh green vegetables.
 
Marinated Rabbit
 
Ingredients (Serves 6)
1 x 1260g Osgrow Rabbit, fresh or frozen
1 tbsp Salt
1/4 tsp Pepper
3 tblsp Canola oil
--MARINADE--
2 cups Red wine
2 cups Chicken broth
1 tsp Allspice
2 Bay leaves
1 tsp Thyme
-----SAUCE-----
12 Pickled cocktail onions *
12 Stuffed olives, sliced
170g Fresh mushrooms, sliced
2 tblsp Butter or margarine
 
* whole white onions.
 
Method
Cut rabbit into serving pieces and rub with salt and pepper. Put into a large bowl; add marinade. Refrigerate overnight.
Drain rabbit; DO NOT PAT DRY. Strain reserve marinade. In a large cast iron frying pan, over a high heat, quickly brown all sides of rabbit pieces in hot canola (or vegetable) oil. When brown, pour in the reserve marinade and simmer over low heat for 1 hour or until tender. Just before the rabbit is done, saut the onions, olives, and mushrooms in butter. Add to rabbit mixture. Serve with boiled potatoes.
 
Mexican Rabbit
 
Ingredients (Serves 6)
1 Osgrow Rabbit, disjointed
2 cups corn
1 tbsp Parsley
284g Can tomatoes
1 tbsp Rosemary
1 cups Minced black olives
1 tbsp Thyme
2 tsp Chili powder
1x Bay leaf
Salt and pepper to taste
2 x Peppercorns
2 cups Yellow cornmeal
1 x Garlic clove, minced
1 x Egg yolk
1/2 cup Minced shallots
 
Method
Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in a large saucepan and add enough water to cover. Bring to a boil and simmer for 30 minutes or until rabbit is tender. Drain rabbit and reserve 1 cup liquid. Remove rabbit from bones. Saut the garlic and shallots in small amount of fat in a skillet until tender, then add the rabbit, corn, tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes.  Combine the cornmeal and egg yolk. Strain the reserved liquid, add to cornmeal mixture and mix well. Stir into the rabbit mixture and spoon into a greased casserole. Bake at 325 degrees for 40 minutes or until set, then serve.
 
Rabbit Chasseur
 
Ingredients (Serves 4)
2 x Osgrow Rabbit, cut into serving pieces
1/4 cup Oil, peanut
1/4 cup Onions, chopped
454g Mushrooms, sliced
2 medium Tomatoes, chopped
Flour
Salt (to taste)
Pepper, white (to taste)
3 x Bay leaves
1 tbsp Paste, tomato
2 cups White Wine
--BUERRE MANIER--
2 tbsp Flour
2 tbsp Butter
 
Method
Heat the peanut oil in a skillet and dust the rabbit with flour. Brown the rabbit over high heat quickly then pour off the oil and fats that accumulate. Add onions, mushrooms, tomatoes, flour, salt, pepper, bay leaves, and tomato paste and cook for 5 minutes. Add the wine and bring the mixture to a boil. Preheat your oven to 350 F. Bake the rabbit in your oven for 45 minutes. Remove the rabbit and thicken the sauce with the beurre manie. For the beurre manie, simply melt the butter in a saut pan, add the flour and then cook over medium heat for a minute or two to take the "floury" flavor out of the mix. Pour the sauce over the rabbit and serve.

 

Rattlesnake Recipes

Baked Western Diamondback Rattlesnake
 
Ingredients
1 x 24" to 30" Osgrow Rattlesnake
114g fresh Mushrooms, sliced
1 Lime thinly sliced
1 tsp White Pepper
1 tsp dried Basil
1 tsp Rosemary
 
Sauce
1 tblsp butter
1 tblsp flour
tsp salt
Dash of black pepper
1 cup Semi-skimmed or Whole Milk
 
Method
Sauce: Melt the butter in a medium size non-stick pan over low heat. Add flour, salt and pepper. Cook until combined, then add milk and increase heat to medium, stir until bubbly. Remove from heat.  Cut snake into 3" pieces. Place snake in a casserole dish and top with the cream sauce. Top with remaining ingredients. Cover & bake at 300 degrees for 1 hour or until tender.
 
Fried Rattlesnake & Han Gravy
 
Ingredients
1 x 24" to 30" Osgrow Rattlesnake, cut into 3" to 4" pieces
Dripping from 6 slices of Bacon
cup Oil
lb Cooked Ham, diced
1 tbls brewed Coffee
cup Flour (1 tbls reserved)
Crackers or Toast
Salt & Pepper
Tabasco sauce, optional
 
Method
In a non-stick pan, fry the bacon, then remove bacon and drain on paper towels. Reserve dripping and add the oil. Flour rattlesnake and fry over medium heat until golden brown.  Remove each piece as it becomes done and drain on paper towels Drain off the oil and dripping reserving 1 tbs. Add 1 tbs of flour, stir and scrape bottom of pan to remove any browned stuck pieces. Add ham, coffee and milk, stir until bubbly. If too thick add water, coffee or milk a tablespoon at a time.  Serve the rattlesnake with crackers or toast and the ham gravy Salt and pepper and/or season with Tabasco sauce to taste.
 
Rattlesnake Salad
 
Ingredients
1 Medium Osgrow Rattlesnake, cleaned and cut up
2 Bay Leaves
2 cloves Garlic
1 tsp Salt
1 tsp Poultry seasoning
1 tblsp Sherry
stalk Celery, finely chopped
4 boiled Eggs, diced
Onion, finely diced
cup chopped Sweet Pickles
1 cup Mayonnaise
 
Method
Combine first 5 ingredients and boil until tender. Chop meat finely and mix well with remaining ingredients.  Serve on sandwiches or over quartered tomatoes and lettuce.
 
Rattlesnake and Beans
 
Ingredients (Serves 6)
228g Osgrow Rattlesnake meat, in bite sized pieces and browned
1365g Dry kidney or pinto beans, cooked OR 1818g Canned Beans
852g Stewed tomatoes
114g Canned diced jalapenos , more or less to taste
1 Large red onion
1 Garlic clove, smashed
Salt
454g Ground beef, browned and drained
Broken tortilla chips (optional)
 
Method
Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and rattlesnake (or other) meat. Simmer 10 minutes to heat thoroughly. For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips.

 

Springbok Recipes

Springbok Sosate
 
Ingredients (Serves 6)
910g Osgrow diced Springbok (no sinew)
24 x pieces Sweat Pepper (about 1" square)
24 x Sun dried Apricots
24 x Lime Leaves
24 x pieces Onion (about 1" square)
6 x 12" Skewers
----- For the Marinade (Serves 6 or more) -----
2 tbsp Curry Powder
3 tbsp Brown Sugar
1 tbsp Mustard Powder
6 x Bay Leaves
8 - 10 Peppercorns
3 x Cloves Garlic, crushed
3 tsp Salt
1 cup Malt Vinegar
6 cups Water
1 x large Onion, sliced finely
1 cup chopped Dried Apricots
 
Method
Skewer the pieces of Springbok and then add the pepper, apricot, lime leaf and onion. Repeat the pattern until the skewer is full. Place in a container ready for the marinade to be poured over.  Once marinade is on, allow to cook and then refrigerate for at least 24 hours before serving.
 
Springbok with Wild Mushrooms
 
Ingredients (Serves 4)
750g Osgrow Springbok Fillet or Steak
300g of seasonal Wild Mushrooms
2 x Shallots
2 cloves of Garlic
fresh Basil
a little Cream and Cognac
 
Method
Start by slicing the mushrooms, shallots and garlic into little pieces, then put all the pieces into a pan. Once softened, remove the pan from the heat and add a little cream, then fry the meat in half olive oil, half butter and season with pepper and salt. Once the meat is medium done, remove from the pan and keep warm. Cool the juices with some cognac and water, add the mushroom sauce and leave to cook through for a little while. Arrange the meat on a plate and pour over the creamy sauce. Garnish with basil and serve with a spinach and potato cake.

 

Snail Recipes

Luiuaelie Alla Ligure
 
Ingredients (serves 4)
200g Osgrow Snails (Escargot)
100g Onion, finely chopped
1 Garlic Clove, crushed
60ml Olive Oil
2 teasp Fresh Basil, chopped
1/2 teasp Dried Oregano
225g tin Chopped Tomatoes
Salt and Pepper
150ml Dry White Wine
 
Method
Heat oil in frying pan. Add onions, garlic, herbs and mushrooms then cook for 5 minutes. Add the tomato, season with salt and pepper to taste and stir well. Reduce heat and cook gently for 30 minutes, stirring from time to time.  Add the wine and snails and cook for a further 10 minutes, then serve immediately.
 
Roman Escargots
 
Ingredients (serves 4)
200g Osgrow Snails (Escargot)
1 Garlic Clove, crushed
4 Anchovy Fillets, chopped
2 tbsp Oil
Chili Powder
225g Tomatoes
2 teasp Fresh Mint, chopped
Salt and Black pepper
 
Method
Crush the garlic and anchovies in to a paste. Heat the oil in a saucepan, add garlic paste and fry until golden and mushy. Add a pinch if chili powder.  Blanch, peel and chop the tomatoes and add to the pan. Cook gently for 20 -30 minutes, stirring occasionally, until the mixture thickens.  Add mint and snails to the pan, cover and cook over a moderate heat for 20 minutes. Taste and adjust the seasoning, then serve in escargot dishes.
 
Ramekins d'Escargots
 
Ingredients (serves 4)
200g Osgrow Snails pre soaked in Champagne
200g Puff Pastry
1 Onion, finely chopped
1 Garlic Clove, crushed
100g Mushrooms, sliced
175g Butter, softened
75g Ham, diced
Salt and Black Pepper
Milk for glazing
 
Method
Preheat the oven to 220C (425F) or Gas mark 7. Melt 25g of the butter in a saucepan, add the onions, garlic and mushrooms and cook over a medium heat for 10 minutes, stirring occasionally, then leave to cool.  Place the ham and remaining butter in a bowl, then mix well.  Drain the snails and strain the juices. Divide the snails between the ramekins. Top each with a layer of onion and mushroom mixture, then the butter and ham mixture. The filling should be level with the rim. Sprinkle with salt and pepper, then divide the reserved juices between ramekins.  Roll out pastry and cut out 6 fluted circles the same size as ramekin tops. Brush with a little milk, then place on ramekins, knock up and crimp the edges.  Place remekins on baking tray and cook in center of the oven for 15 - 20 minutes until pastry is well risen and golden, then serve immediately.

 

Venison Recipes

Venison Bigos
 
Ingredients
228g Osgrow Venison, cubed
228g Osgrow Venison sausage, sliced 1/2" thick
228g lean Pork, cubed
228g Bacon, diced
1 can Beef broth, (300g)
1 large Onion, diced
228g fresh Mushrooms, sliced
1 cup Red Wine
1 tblsp mild Paprika
Salt and Pepper, to taste
2 cans Sauerkraut, (900g total)
 
Method
In a Dutch oven, fry the bacon until crisp, then remove and drain, leaving grease in pan. Saut onion and mushrooms in drippings until softened, then remove and drain them. Pour off all but 1/4 cup of drippings. Brown the meats. Add the bacon, onions, mushrooms, and remaining ingredients, except sauerkraut. Bring to a simmer, stirring. Cover and simmer for 2 hours. Add drained sauerkraut and simmer 20 more minutes.
 
Chargrilled, Pan-fried, or Barbecued Venison Steaks
 
Ingredients
Osgrow Venison Steaks
2 tsp Olive Oil
1/2 tsp ground Black Pepper
 
Method
Brush steaks lightly with oil and pepper (or your favorite seasoning) and leave for 30 minutes at room temperature. Grill or panfry steaks over high heat, 1-2 minutes per side, then remove from heat while still rare. Let rest for 4 minutes, covered with foil. Serve with your favorite vegetable.  To barbecue: heat grill, then brush with oil to prevent steaks from sticking. Cook venison steaks quickly, searing the outside. Leave pink in the middle.
 
Chicken Fried Venison
 
Ingredients
910g Osgrow Venison, sliced 1/4-inch thick, then flattened by beating with chopping board
13 ounces Evaporated Milk
Salt and Pepper
Flour
Garlic powder, optional
Onion powder, optional
 
Method
Put the meat in a large bowl with the evaporated milk and enough water to completely cover the meat. Allow to stand for 1 hour. Take the meat out, drain only slightly and then season to taste and roll in the flour. Drop into hot grease (375 degrees F) and fry until brown. Do not overcook or the meat will become dry and tough. Serve with gravy made from flour and some of the milk left over and good hot bread.
 
Curried Venison
 
Ingredients
910g Osgrow cooked Elk or Deer, cubed
1 1/2 medium Onion, minced
3 x stalks Celery, chopped
2 x Apples, minced
1/4 cup Vegetable Oil, or shortening
2 tsp Curry Powder
1 tsp Salt
1/8 tsp Pepper
1/4 tsp Ginger
1/4 tsp Tabasco sauce
1/2 tsp Worcestershire sauce
2 cups Stock or Bouillon
1/8 cup Flour
1 cup evaporated Milk
1 Egg yolk, well beaten
3 cups cooked Rice
 
Method
Saut onions, celery and apples in oil until slightly brown. Stir in curry powder and simmer for 5 minutes then add the remaining seasonings and stock and cook for a further 20 minutes. Stir in flour mixed with water and cook for another 5 minutes, stirring until thickened. Remove from heat and allow to stand for one hour. Reheat and add cooked meat, evaporated milk, and egg yolk just before serving. Heat just to boiling point, stirring constantly. Serve over rice
 
Farm House Venison Jerky
 
Ingredients (serves 10)
680g Osgrow Venison Steak
1/4 cup Worcestershire sauce
1/4 cup Soy Sauce
1/3 tsp Garlic powder
1/3 tsp Pepper
1 tsp Onion powder
Red Pepper to taste
 
Method
Slice steak across grain 1/3 inch thick. Blend sauces and seasonings in bowl, then add steak slices. Marinate for 24 hours. Arrange on baking sheet. Bake at 150 degrees with oven door ajar for 8 to 10 hours or until completely dry, turning every 2 hours.
 
Hawaiian Venison
 
Ingredient
500g Osgrow Venison Steak
1/4 c Flour
1/4 c Butter
1/2 c boiling Water
1 tsp Salt
2 or 3 Green Peppers
1.2 c Pineapple chunks
-----Sauce-----
2 1/2 tblsp Cornstarch
1/2 c Pineapple juice
1/4 c Vinegar
1/4 c Sugar
2 1/2 tblsp Soy Sauce
 
Method
Cut steak in to 1 inch cubes and dredge with flour then brown meat cubes on all sides in hot oil. Place in crock add water and salt. Place on high for one hour then low for approx 6 hours. Add green peppers and pineapple chunks to meat then cook for a further hour.  Combine al sauce ingredients and cook until sauce is clear and thick. Pour over meat mixture and heat until ready to serve.  Serve over Chinese noodles or cooked rice.
 
Venison Jerky
 
Ingredients
460g ground Osgrow Venison (the less fat the better)
2 tsp Salt
1/4 tsp Cayenne Pepper
1/4 tsp. White Pepper
1/2 tsp Garlic powder
1 tsp dry Mustard
2 tblsp Brown Sugar
3 tsp Liquid Smoke
2 tsp Cure (optional)
 
Method
Combine ground Venison and all spices and mix thoroughly. Roll mixture out between 2 sheets of plastic wrap or wax paper until it is about 1/8 inch thick, then use a butter knife and cut meat into 1 inch wide strips 4-6 inches long.  Place strips on a rack or broiling pan (something that can drain) and dry in the oven at 150 degrees for about 10 hours, turning after the first 2 hours.  Prop the oven door open about 3 inches with an oven mitt to promote better circulation and drying. Periodically blot the jerky strips with a paper towel if beads of grease appear.  Test the jerky after 8 hours or so by taking a piece out of the oven and letting it cool. Take a bite and test for texture. It should be good and chewy, not mushy, not brittle.  If you are using a dehydrator, set to 140 degrees F; it should take about 6-8 hours.
 
Venison Shashliks
 
Ingredients
For 685g Osgrow of Venison:
3 tsp Olive Oil
1 tsp ground Cumin
1 tblsp Salt reduced Soy Sauce or plain Soy Sauce
 
Method
Mix ingredients into a marinade. Pre-soak kebab sticks in water. Then place bell pepper, onion, or pineapple between skewered chunks of venison and marinade for 1-2 hours. Charbroil on grill or barbecue, 1 minute per side (venison should still be pink in the center).
 
Venison Sloppy Joes
 
Ingredients
910g Osgrow ground Venison
454g ground Pork
Vegetable Oil
1 Onion, chopped
1 cup Ketchup
1 cup Tomato juice
1 cup Cheddar Cheese, grated
Salt and Pepper, to taste
 
Method
Heat oil in a large skillet; brown meat and onion then pour off excess oil and add remaining ingredients. Simmer for about 1 hour.  Serve on open hamburger buns.
 
Venison Steaks with Mushrooms
 
Ingredients
4 x 200g Osgrow Venison Steaks
1 tblsp of green pickled Peppercorn drained
2 tblsp of softened Butter
1 tblsp of Oil
1 tblsp of Butter
1 clove of Garlic, finely chopped
1/2 pound fresh Mushrooms or Wild Mushrooms (chanterelle or cepe)
1/4 cup dry Red Wine
 
Method
Heat oven to warm. Crush or chop green peppercorns and mix with softened butter. Put aside. Heat leftover butter and oil and saut Venison steaks on each side until medium rare. Set aside in warm oven. By the time you will proceed with the recipe, cooking should become medium.  Saut mushrooms in skillet until lightly golden. Add garlic and cook for 30 seconds. Set aside in oven.  Pour wine in skillet and reduce volume by half. Place Venison steak in warm plates, pour cooking juice on top of it, place a spoonful of green peppercorn butter and garnish with mushrooms. Serve immediately.
 
Venison Summer Sausage
 
Ingredients
2270g Osgrow Venison mixed with Beef tallow
6 tsp curing Salt (or pickling Salt)
2.5 tsp Mustard seed
2.5 tsp coarse ground Pepper
2.5 tsp Garlic Salt (3 cloves of Garlic chopped can also be used)
1 tsp Hickory Smoke Salt (Some liquid smoke may be used)
 
Method
First day: Mix in a large bowl, cover and refrigerate.
Second day: Mix again and refrigerate.
Third day: Leave in refrigerator and do not stir.
Fourth day: Form into 5 rolls. Place on broiler pan and rack. Place on lower rack of oven. Bake 8 hours at 160 - 170 degrees. Turn occasionally. Refrigerate or keep in freezer.
 
Venison Teriyaki Meatballs
 
Ingredients
454g Osgrow Venison, ground
1/4 cup Onion, chopped
1/4 cup Flour
1 Egg
1 tsp Salt
1/4 tsp Pepper
1/4 cup Soy Sauce
1 tsp Oil
1 tsp Sherry
1/2 cup Water
2 tsp Brown Sugar
1/8 tsp ground Ginger
1 tsp Garlic Salt
2 tsp Cornstarch
 
Method
Combine meat, onion, flour, egg, salt, pepper and 1 tablespoon soy sauce then shape into meatballs. Heat oil in a large skillet and cook meatballs.
Combine the remaining ingredients in a Dutch oven; add meatballs and simmer for about 30 minutes.
 
Venison Vegetable Bake
 
Ingredients (Serves 8)
910g Osgrow Smoked Venison Sausage
1 small Onion, thinly sliced
1 can stewed Tomatoes, (410g)
1 tsp dried whole Oregano
1/4 tsp Pepper
4 medium Potatoes
4 medium Carrots
 
Method
Remove casing from sausage and discard, then brown meat in a large, lightly greased skillet over medium heat, stirring to crumble. Remove sausage, and drain well, reserving drippings in skillet. Saut onion in drippings; drain well, and discard drippings. Combine onion, tomatoes, oregano, and pepper in skillet. Simmer until thoroughly heated; remove from heat.  Arrange potatoes in a lightly greased 13- x 9- x 2-inch baking dish. Top with carrots. Sprinkle sausage over carrots; spoon tomato mixture over sausage. Cover with aluminum foil. Bake at 350 degrees for 45 minutes.

 

Water Buffalo Recipes

Buffalo Fillet with Honey Roasted Vidalias

Ingredients (Serves 4)
4 x 285g Osgrow Buffalo Fillets
--Yellow pepper salsa--
2 x yellow peppers, seeded and minced
1/2 red onion, minced
1 yellow tomato, seeded and minced
1/2 tsp coriander, minced
1/2 tsp orange juice
1/2 tsp honey
Salt and Pepper to taste
--Red pepper sauce--
1 x red pepper, seeded and chopped
1/4 onion, chopped
1 x chipotle in adobo sauce
1 tsp Cider vinegar
4 x large vidalias, peeled and cored
340g Sugar snaps, clipped
910g Enoki mushrooms, broken apart
454g Carrot, julienne
227g Spinach, saut with garlic, salt and pepper
2 tbsp Honey
1 tbsp Peanut oil

Method

In a bowl combine all salsa ingredients, stir to combine and allow to sit for 1/2 hour. In a blender puree all sauce ingredients, until smooth. Adjust seasoning and reserve.
Season fillet with salt and pepper. Rub onion with honey, oil and salt and pepper. Place in pan and cover for 35 minutes at 350 degrees or until soft. Remove center of onion and chop. Add to spinach. Blanch sugar snaps and carrots. Roast fillet at 550 degrees for 10 minutes. Place mushrooms, sugar snaps, carrots and a little spinach in onion. Garnish plate in 2 quarters with spinach. Garnish other 2 quarters with yellow pepper salsa. Place meat in 1 quarter of salsa and onion in the other quarter of salsa. Garnish with red pepper sauce.

Frontier Buffalo Cowboy Steak on Watercress

Ingredients (Serves 1)
1 x 800g Osgrow Buffalo Steak
142g Kosher Salt
142g Brown sugar
57g Chipotle powder
28g Black pepper
--Smoked tomato vinaigrette--
5 x Tomatoes seeded, smoked or baked
2 Cloves of roasted garlic
1/2 tsp Minced tarragon
1/3 cup Balsamic vinegar
Salt and pepper
152g Watercress, trimmed and washed
152g Totsoi, washed
3 x big Ripe red tomatoes, sliced 1/2 inch thick
3 x Candy cane beets, peeled, baked, julienne and cooled
152g Haricots verts, picked, blanched and cooled

Method

In a bowl combine kosher salt, brown sugar, chipotle powder and black pepper, rub ingredients. In a blender, blend all vinaigrette ingredients. Sprinkle 28g of rub on the two sides of steak. Rub the mix into the meat. Let meat sit for 30 minutes. Grill or saute on high heat for 7 minutes, and turn on other side for another 7 minutes. Turn on first side and cook 4 minutes and repeat on other side. Allow to rest for ten minutes.  Place watercress and totsoi on plate, add tomatoes, alternating colors. Slice buffalo and place on plate. Garnish with beets and beans. Drizzle with dressing around salad.