Gourmet Meats Recipes
Lime Lamb Casserole
- 1kg of lamb, cut into chunks and rolled in flour
- 1 large onion, slivered
- 3 stalks celery sliced
- 12 black olives, stones removed
- 3 tbsp each of fresh parsley and oregano
- 1 red pepper, 1 green pepper, 1 orange pepper, cut into 1 inch, rectangular chunks
- 1 cup of lamb broth
- Zest and juice of 3 limes
- Preheat oven to 180 degrees C.
- Sautee the lamb in hot oil until browned.
- Add all of the ingredients into a casserole dish (except the olives), season with salt & pepper to taste.
- Cover and bake for about an hour.
- Stir in the Olives
- Bake for another ½ hour
- For presentation, sprinkle the top with a few fresh herbs or add mash potatoes to the top after cooking and bake for 5 minutes.
"We eat this on special occasions, my Grandma made this by accident; she was trying to make tuna casserole."
Lamb Salad - Vietnamese StyleServes 4
- 1 lb lamb striploin , sliced into strips
- 2 tablespoons each of fresh basil, lemongrass, cilantro, mint, garlic, chilli and olive oil
- Full bag of organic mixed greens
- ½ a package of cellophane noodles
- ¼ cup each of spring onions, fine chopped red pepper,
- ½ an English cucumber, sliced in ribbons (carrot peeler)
- 1 Thinly sliced red pepper, de-seeded
- Marinate the meat in the herbs. Preferably overnight.
- Use a non-stick fry pan and fry the meat until browned.
- Put the spring mix on individual plates, add the noodles to the top, followed by cucumber, lamb, spring onions and red pepper.
- Drizzle with the salad dressing (below)
- ½ cup of water
- 1 tbsp of castor sugar
- ½ a lime, peeled
- 1 tbsp of fish sauce
- Chili and ginger to taste
- Dash of salt
Mix together using a hand blender. Let sit for an hour in the fridge before serving.Submitted by: The Witchdoctor, Wales
"This is a simple dish that makes my table look fantastic."
Pecan VenisonServes 6
- 6 oz venison loin medallions
- ½ cup green onions
- ½ cup whipping cream
- 2 cups of beef stock
- 1 tbsp garlic
- ½ cup of halved pecans
- 1 tbsp cornstarch
- 1 Spanish onion, finely chopped
- 4 oz of shitake mushrooms
- Salt and pepper the meat and fry until pink (medium)
- Remove meat from pan
- Sautee the onion and garlic for about 5 min.
- Add stock and boil till it is reduced to half
- Reduce by half
- In a separate bowl, mix the cornstarch with 3 tbsp of cream
- Add the remaining cream to the pan; rapidly stir in the cornstarch mixture.
- Add the venison, green onions and pecans and simmer until the sauce thickens.
- Serve with wild rice and asparagus.
"Using fresh venison makes all the difference in the world."
Emu OrzoServes 4
- 1 lb of emu, slice thinly
- Salt & pepper
- Olive oil
- 3 tsps of garlic
- One small onion
- 2 cups chicken broth
- ¼ cup of merlot
- 1 cup of chopped red and green pepper (together)
- 3 cups of orzo
- Preheat oven to 350 degrees.
- Fast fry the emu in olive oil.
- Sautee peppers, garlic and onion in separate pan.
- Combine both into a casserole dish, add the orzo and bake for 20 minutes, covered.
- Stir in wine slowly and return to oven for 10 more minutes.
"Man, that's a great dish for a snow day."
Stuffed Cucumber with Alberta BeefMakes 6
- 3 English cucumbers
- 3 pounds of chopped Alberta beef
- 2 cloves garlic, finely chopped
- 4 tbsp of fresh dill
- 2 tbsp of olive oil
- 1 cup of cooked wild rice
- 2 tbsp butter
- 1 tbsp cinnamon
- A dozen green olives
- 2 x 6 oz cans of tomato paste
- Preheat oven to 350 degrees.
- Cut cucumbers in ½ lengthwise and ½ widthwise, resulting in 4 pieces.
- Scoop out the innards of the cucumber, leaving the skin on
- In a fry pan combine: beef, salt, pepper, garlic, cinnamon, tomato paste, dill and oil
- Add cup of cooked rice and mix
- Fill the cucumber with "stuffing," add sliced olives to the top and bake for 10 minutes.
- As an option, parmesan cheese goes nicely on the top before the final 10-minute bake.
"I use this recipe as a side dish for steak; it also works on the barbecue."