all great

Marinated overnight in coconut milk then used in a curry..... Yum

Judging by the quality of the other consumed meat products, I have no doubt the rabbit will make for an excellent stew.

The wild boar salami was awesome
But the kangaroo tail was even better

With a minimum time your dinner will be a great surprise. Kangaroo steaks are delicious and after only a few minutes of frying and resting fin an extra 5 minutes, they are the best when served with couscous or traditional mashed potatoes or mashed pumpkin.Enjoy.

Love it

Paroo Kangaroo Tail

I’ve been wanting to try wild meat for ethical reasons for years but have been scared I wouldn’t be able to cook it. When I found Australian Meats it ticked all the boxes on ethics (wild harvesting feral animals), quality and delivery. So I screwed up my courage and ordered a selection of products. I am never making a lamb or beef stew again if I can possibly get venison. It is so delicious. I sautéed the stew base of onions, carrot, celeriac, herbs and some bacon fat I had in the freezer. Then I added morel and portobello mushrooms. That all went into a pre-warmed slow cooker. Then I seared the seasoned shanks in the pan with olive oil until they were a rich brown colour. I put them in the slow cooker too. Deglazed the pan with red wine and beef stock, covered the shanks with that liquid. Cooked low and slow for about 10hrs until the meat fell off the bone. Ate with mash. Went to paradise an a heavenly cloud of deep rich buttery goodness.
I worked off this recipe https://stefangourmet.com/2016/10/19/venison-and-wild-mushroom-stew-brasato-di-cervo-ai-funghi-di-bosco/

The whole Wild Rabbits are fantastic, meat arrives securely chilled and ready to use. Rabbit pie made was delicious

Loved the tech flavour and texture of the meat, no fat, just pure goodness

Whole family loved it. Super tender. Loaded with flavour

Seared first then slow cooked in a “big green egg” for 1.2 hours until 56 degrees C in the centre, then rested for 15 mins. Served with a mushroom and morell sauce, duck fat potatoes and Brussel sprouts, washed down with a Hently Farm 2015 The Beast Shiraz. The meat was melt in your mouth.

Awesome meat

Delicious rich & tender
A couple of sharp little bones to be aware of …
Will definitely buy again
Fabulous products, speedy delivery 👍💗👏

The two pieces of backstrap were just enough for three people., seared very quickly on a very hot griddle and then finished in a 240C oven for 12 minutes. Served with roast vegetables, salsa verde and red wine jus, they were a delicious restaurant quality dinner.