Game Farm

Game Farm Inspire your cooking with something really special from Game Farm: quail, spatchcock, chicken, duck and turkey.

Delicious spatchcock 🤤 repost:
17/05/2026

Delicious spatchcock 🤤 repost:

07/05/2026

Cooler days call for something rich, comforting and cooked low and slow. These Slow-cooked Spring Ridge venison shanks are simmered in red wine, tomato, herbs and stock until the meat is falling off the bone. Serve with couscous, creamy mash or polenta🍷

Save this one for your next dinner party or a cosy weekend cook.

Ingredients
¼ cup (60ml) olive oil
1.5kg Spring Ridge venison shanks
1 brown onion, thinly sliced
3 carrots, peeled and roughly chopped
4 celery stalks, roughly chopped
4 sprigs fresh thyme
2 tablespoons tomato paste
¼ cup plain flour
1 cup (250ml) red wine
1 cup (250ml) beef stock
2 tablespoons Worcestershire sauce
2 x 400g cans crushed tomatoes
Couscous, to serve
Parsley leaves, finely chopped, to serve

1. Preheat the oven to 150°C.

2. Heat olive oil in a large cast iron pot over high heat. Season venison shanks generously with sea salt flakes. Sear the shanks for 3- 4 minutes on each side. Remove from the pot and set aside.

3. Reduce heat to medium. Add onion, carrot, celery and thyme sprigs. Season with salt and pepper. Cook for 10 minutes, stirring occasionally or until softened. Add the tomato paste and flour and cook for 5 minutes, allowing it to deepen and caramelise.

4. Pour in the red wine, beef stock and Worcestershire sauce. Stir well, scraping up any browned bits from the bottom of the pot. Return the venison shanks to the pot.

5. Add the crushed tomatoes and mix to combine.

6. Place the lid on the pot and transfer to the oven. Cook for 3 hours or until the venison is tender and falling off the bone.

7. Serve with mashed potato, polenta, or pasta to soak up the sauce.

moneless roasted quail stuffed with pasture raised chicken & porcini mushroom, with celeriac puree, puffed quinoa, chi...
19/04/2026

moneless roasted quail stuffed with pasture raised chicken & porcini mushroom, with celeriac puree, puffed quinoa, chicken jus, fresh mixed herb 🔪

📸

Prospect by Angus MBS 5 cote de boeuf 🥩
11/04/2026

Prospect by Angus MBS 5 cote de boeuf 🥩

Quail frites + green peppercorn sauce 🔥 Serve 2 4x double breasted quail Salt and pepper Oil Chives, chopped Green pepp...
05/04/2026

Quail frites + green peppercorn sauce 🔥

Serve 2
4x double breasted quail
Salt and pepper
Oil
Chives, chopped

Green peppercorn sauce
1 teaspoon olive oil
1 tablespoon butter
100g green peppercorns, drained
1 garlic clove, chopped
1/2 chicken stock
1/4 cup thickened cream
1 sprig lemon thyme
Cracked pepper

3 large potatoes, peeled cut into 1/2 cm long fries
Vegetable oil

Start by making the peppercorn sauce, in a frypan over medium heat, add oil and butter and peppercorns. Cook for 3 minutes. Followed by the thyme leaves, chicken stock and cream. Simmer for 10 minutes until thickened and reduced.

Meanwhile pat dry quail to help achieve crispy skin. Season generously with salt flakes. Drizzle with a little olive oil and cracked pepper. Heat a frypan over medium heat and cook quail skin side down for 2-3 minutes until crispy. Turn over for a quick 30 seconds to finish cooking.

Heat vegetable oil in a deep saucepan over medium heat and cook potatoes in bathes for 5-7 minutes until crispy and golden brown. Drain on paper towel and then season with salt flakes.

To serve, slice quail and serve alongside fries. Pour over green peppercorn sauce and top with chives. Enjoy.

Address

1-21 Madeline Street
Strathfield South, NSW
2136

Opening Hours

Monday 9am - 3pm
Tuesday 9am - 3pm
Wednesday 9am - 3pm
Thursday 9am - 3pm
Friday 9am - 3pm

Telephone

+61296532113

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