Bison Tetrazzini

Ingredients:

- 500g diced Bison - cooked to choice (see our cooking guides)
- 330g spaghetti/pasta
- 330g mushrooms - sliced
- Unsalted butter
- 1/2 cup plain flour
- 1 1/2 cups of milk
- 1/2 cup of cream
- 2 chicken stock cubes - to make 2 cups
- 1/2 cup of dry sherry/white wine
- 1 cup of peas
- 2/3 cup freshly grated Parmesan
- 1/3 cup shredded Swiss cheese
- 2 tblspns lemon juice
- Salt and freshly ground pepper
- 1/3 cup fine fresh breadcrumbs

Method:

1. Preheat oven to 190C. Heat the water with a pinch of salt for the pasta
2. Cook mushrooms in 3 tblspns of butter over medium heat, until all liquid from mushrooms has evaporated - 5-10 minutes. Set aside
3. In a large saucepan, melt 1/2 cup of butter. Stir in flour and cook the mixture over a low heat stirring continuously for 3 minutes
4. Cook pasta following instructions until al dente. Whilst cooking continue
5. Slowly whisk milk, cream, chicken stock and the sherry into the butter and flour mix. Bring to a simmer and cook over a medium-low heat, stirring constantly - about 5-8 minutes
6 Combine the cooked pasta, the sauce, the mushrooms, the bison and the peas. Stir in 1/3 cup of parmesan and the Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste. Put mixture into a buttered casserole dish
7. In a bowl, combine rest of parmesan and the breadcrumbs. Sprinkle over mixture and dot the top with the remaining butter
8. Bake for 30-40 minutes until golden

Oriental Camel Steak Stir Fry

Ingredients:

- 300g thinly sliced Camel Steak
- 1 ½ cups mange tout - in thin strips
- 1 cup spring onions - coarsely chopped
- 1 chicken stock cube
- 1 tblspn soy sauce
- 2 tspns cornstarch
- 2 tspns ginger root
- 1 tspn peanut butter
- ¼ tspn red pepper flakes - crushed
- 1 tspn sesame oil
- 1 tspn sesame seeds

Method:

1. Heat oil in frying pan. Add the camel steak and cook, stirring frequently, until the meat is no longer pink and browned, 3-4 minutes
2. Remove meat from pan and set aside
3. Add mange tout, spring onions and sesame seeds to the frying pan; stir fry until the vegetables are crisp-tender, 2-3 minutes
4. Return the beef to the pan. Stir in the stock and cook until the vegetables are hot and the sauce has thickened, 1-2 minutes

Kangaroo Fillet with Cream Sauce

Ingredients:

- 4 kangaroo fillet steaks - 125g each
- 2 garlic cloves - skinned and crushed
- Salt and freshly ground pepper
- 50g butter
- 125g button mushrooms - very thinly sliced
- 25g onions - very finely chopped
- 1 tblspn lemon juice
- 2 tblspns Worcestershire sauce
- 1 ½ tblspns brandy
- 142ml single cream
- 1 tblspn chopped parsley

Method:

1. Rub the steaks with the garlic and season well with the salt and pepper
2. Heat half the butter in a frying pan and fry the steaks as preferred (see "cooking guide"). Put into a warm serving dish to keep hot.
3. Heat remaining butter and quickly fry mushrooms and onion in the pan until tender. Add the lemon juice, Worcestershire sauce and brandy and bring to the boil.
4. Stir in the fresh cream and parsley. Bring almost to the boil, adjusting the seasoning as required. Quickly pour over the steaks and serve as desired.

A Warm Salad of Kudu, Chilli and Ginger

Ingredients:
- 2 x 150g Kudu steaks
- 1 packet rocket/spinach leaves
- Marinade:
- 1 tblspn olive oil
- 2 tbspns balsamic vinegar
- Freshly ground black pepper
- Warm salad:
- 2 potatoes/sweet potatoes
- 1 tblspn olive oil
- 3-4 spring onions
- Chilli and Ginger
- 6 dspns sweet chilli sauce
- 1 dspn grated root ginger
- Juice of ½  lemon/lime
- Dash soy/tobacco sauce
- Freshly ground black pepper

Method:

1. Prepare salad first. Cook unpeeled potatoes in microwave for 3-4 minutes (or bake in oven for 30 minutes). Cut into wedges.
2. Cook in a slightly oiled pan until slightly crisp. Add the spring onions and toss for 30 seconds
3. In a separate pan, mix the chilli sauce, root ginger, lemon, soy sauce and the pepper. Heat gently
4. Cut kudu steaks into ½ cm thick ribbons
5. Add to mixed marinade ingredients and marinade for 15 minutes (or longer if time allows). Heat oil in frying pan. toss the steaks in it. Rare - 1 minute, Medium - 2-3 minutes and Well done - 4-5 minutes
6. Toss the steak with the warm sauce, potatoes, spring onions and salad leaves. Serve hot or warm

Sizzled Ostrich Fillet with warm Beetroot Salad

Ingredients:

- 4 Ostrich fillet steaks 125g each
- 1 large red onion finely sliced
- 250g cooked, "small chunked" beetroot
- 410g canned chickpeas without salt, drained and rinsed
- 50g rocket or watercress
- Handful of mint and coriander leaves roughly chopped
- 4 tblspns olive oil
- Freshly ground black pepper

Method:

1. In a dish, coat the ostrich steaks with 2 tblspns of oil, and season with black pepper
2. Heat rest of oil in frying pan and gently fry the onion until softened, 2-3 minutes. Add the chunks of beetroot and stir them around in the pan. Turn heat down very low and add chickpeas...don't stir. Keep them warm while you cook the ostrich
3. Preheat griddle pan or heavy based frying pan. Cook ostrich steaks to your liking (see cooking guide)
4. Put a heap of rocket leaves on plates. Arrange beetroot salad on top then scatter some mint and coriander over on top of this
5. Finally, slice the ostrich steaks and arrange them over the salad. Grind more black pepper on and scatter some extra mint and coriander

Beer Marinated Springbok Steak

Ingredients:

- Springbok steaks 150g each
- Brown sugar
- Garlic skinned and crushed
- Beer

Method:

1. Mix sugar, garlic and beer. Place steak(s) in a resealable plastic bag and add the marinade mix. Place in  the fridge for 2-4 hours
2. Preheat frying pan/griddle
3. Once marinated take steaks out of fridge and set aside meat so it can rise to room temperature for about 5-10 minutes. Remove steaks form bag and dry off with paper towel. Brush with oil and season with salt and freshly ground pepper
4. Cook steak (see cooking guide). Once cooked let it rest for 10 minutes. Serve