Braised Wild Rabbit with Glazed Apples, Bacon and Shallots paleo dinner recipe winter-min

Recipe: Braised Wild Rabbit with Glazed Apples, Bacon and Shallots

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Many people are put off eating rabbit because they are, let’s face it, incredibly cute. However, wild rabbit is one of the most sustainable meats you can buy, and you can guarantee it will have enjoyed a diet free of GM foods and artificial hormones. When simmered in a flavoursome liquid, it becomes incredibly tender. And who doesn’t love smoky bacon and sticky, caramelised apples to go with it? Feel free to add some root vegetables into the pot with your rabbit to enhance the flavour – carrots, swede and parsnips would all work.

Recipe: Braised Wild Rabbit with Glazed Apples, Bacon and Shallots
 
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Recipe type: Dinner
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Ingredients
  • One large rabbit, jointed and chopped into 5cm dice
  • 1 tbsp coconut oil
  • 200ml apple juice
  • 250ml home made chicken stock
  • Few sprigs fresh thyme
  • Few sprigs fresh rosemary
  • 2 bay leaves
  • 200g smoky bacon
  • 4 medium shallots, chopped
  • 2 large apples, chopped into wedges
  • Pinch cinnamon
Instructions
  1. Heat the coconut oil in a casserole dish. Add the rabbit, and cook for 5 minutes or so until browned. Pour in the apple juice and stock, before adding the thyme, rosemary and bay. Bring to the boil, cover and simmer for an hour.
  2. minutes before serving, heat a little extra coconut oil in a frying pan. Add the bacon and cook for a couple of minutes until it starts to release its fat. Add the shallots and apples, a sauté for a further 7 or 8 minutes until sticky and caramelised. Finish with a good pinch of cinnamon, and serve alongside the rabbit.

Braised Wild Rabbit with Glazed Apples, Bacon and Shallots paleo dinner recipe winter-min

Fragrant Citrus Duck Tagine paleo recipe Moriccan Eastern European-min

Recipe: Fragrant Citrus Duck Tagine

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This recipe is deliciously fruity and fragrant, capturing a blend of Eastern European and Moroccan flavours. It's brilliantly Paleo as well, as all the cooking is done in the fat that is released naturally from the duck legs!

Fragrant Citrus Duck Tagine Ingredients:

  • 4 free range duck legs
  • 3 – 4 medium shallots, finely chopped
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp paprika
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 500ml vegetable stock
  • Juice and zest 1 lemon
  • Juice and zest 1 orange
  • 1 tbsp raw honey
  • Fresh chopped coriander, to serve

Fragrant Citrus Duck Tagine How To:

1) Preheat the oven to 180C / 350F / gas mark 4

2) Heat a large heavy based frying pan to a high heat. You won’t need any oil here, as the duck legs will release their natural fat. Pan fry the first two duck legs for 2 – 3 minutes each side, until browned. Reserve the fat, then repeat with the other two – but keeping the duck fat in the pan this time when finished. Arrange side by side in a large tagine.

3) Lower the heat on the frying pan. Add the shallots, and fry gently in the duck fat for 5 minutes. Add the reserved duck fat back to the pan, along with the spices. Cook for a further 2 minutes until really fragrant, then pour in the stock, lemon and orange (juice and zest). Stir in the honey, then pour all of the liquid over the duck legs to fill the tagine.

4) Cover the tagine with the lid, and place in the oven for an hour and 15 minutes. Remove, and serve immediately.

Fragrant Citrus Duck Tagine paleo recipe Moriccan Eastern European-min

Seared Venison Loin with Allspice, Thyme and Minted Pea Mash paleo dinner recipe beef grass-fed-min

Recipe: Seared Venison Loin with Allspice, Thyme and Minted Pea Mash

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Another highly under rated meat, top quality venison is rich in flavour, lean and packed with nutrients. It can be tricky to source, so speak with your butcher and see what is available. It works great with fresh herbs like allspice and thyme – and is complimented perfectly by one of my favourite sides, minted pea mash!

Venison Loin Ingredients:

  • 750g venison loin
  • 1 tbsp allspice berries
  • 1 tbsp black peppercorns
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme
  • Sea salt

For the Pea Mash:

  • 300g frozen garden peas
  • 3 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 red chilli pepper, deseeded and finely chopped
  • 1 tbsp fresh mint, finely chopped
  • Sea salt, to taste

Venison Loin How To:

In a mortar and pestle, crush the allspice berries and black peppercorns. Add the garlic cloves and thyme, and squish them altogether to form a paste. Pour in the olive oil, and season to taste with a little sea salt. Rub this all over the venison loin.

Heat a little oil in your largest, frying pan to a high heat. When the oil is really hot, place the venison in the pan and sear for around 6 minutes each side (for medium – rare). If needs be, check if it is cooked to your liking by cutting gently into it with a sharp knife. Leave to stand for 5 minutes before carving and serving.

To make the pea mash, cook the frozen peas as you would normally before draining and transferring to a large bowl. Add the olive oil, then roughly mash with a potato masher – you don’t want it to be too smooth. Add the garlic, chilli and mint, then whizz it altogether with a fork.

Have you tried cooking with Venison?

Seared Venison Loin with Allspice, Thyme and Minted Pea Mash paleo dinner recipe beef grass-fed-min

Paleo diet recipe Christmas Lemon and Thyme Guinea Fowl dinner lunch-min

Recipe: Christmas Lemon and Thyme Guinea Fowl

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If you fancy a change from all the turkey you will inevitably consume over this festive period, I have two words for you. Guinea Fowl. When cooked and seasoned correctly, the delightfully rich and gamey taste of this bird seriously rivals the more ‘traditional’ poultry we know and love. The classic combination of lemon and thyme freshen this up somewhat, and it provides a great centre piece to all your favourite Christmas vegetables.

Guinea Fowl Ingredients:

  • 1 Guinea Fowl (roughly 1kg)
  • 8 sprigs fresh thyme
  • 1 lemon
  • 4 cloves garlic
  • Sea Salt and Black Pepper

Guinea Fowl How To:

Preheat an oven to 180C / 350F / Gas mark 4. Collect the zest from the lemon.

Cut the lemon in half and stuff it inside the guinea fowl, along with the garlic cloves and 4 of the thyme sprigs. Squeeze the juice from the leftover lemon half all over the bird, and rub in the remaining thyme leaves and a pinch of salt and pepper.

Place the bird in a roasting dish and cover with foil. Roast in the oven for 40 minutes.

Remove the foil, and roast for a further 20 minutes. Check the bird is cooked through by piercing the thigh with a skewer – the juices should run clear when cooked.

Paleo diet recipe Christmas Lemon and Thyme Guinea Fowl dinner lunch-min

Paleo Diet Recipe Primal Middle Eastern Duck Salad-min

Recipe: Middle Eastern Duck Salad

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Hot, shredded duck and a vibrant salad, tossed in a delicately spiced dressing. This duck salad is seduction in a bowl, if I do say so myself.

Duck Salad Ingredients:

  • 2 roasted duck legs (if buying fresh duck, follow the roasting guidelines below)
  • 4 tbsp olive oil, plus extra
  • 1 tbsp ras el hanout spice blend
  • Juice ½ clementine
  • 1 tsp raw honey
  • 1 large handful watercress
  • 1 large handful pea shoots
  • 2 large carrots, grated
  • Small handful fresh mint leaves
  • 100g pomegranate seeds

Duck Salad How To:

To roast the duck

Preheat the oven to 200C / 400F / Gas Mark 6

Heat a griddle to a high heat. Drizzle with a small amount of olive oil, then sear the duck legs for a couple of minutes each side until golden in colour.

Drizzle the duck with a little more olive oil, season with salt and pepper, then leave to roast in the oven for 2 hours. Leave to stand before 10 minutes before shredding.

For the salad

Combine the olive oil and the ras-el-hanout in a small saucepan. Heat gently until aromatic, then transfer to a measuring jug. Whisk in the Clementine juice, honey, and a little salt and pepper.

In a large serving bowl, toss together the watercress, pea shoots, carrot and mint leaves.

Shred the duck with a fork, and add to the salad. Toss in the spiced dressing, then scatter over the pomegranate seeds to serve.

Paleo Diet Recipe Primal Middle Eastern Duck Salad-min

Barbecued Kangaroo with Strawberry Sauce & a Cube of Chips paleo diet recipe-min

Barbecued Kangaroo with Strawberry Sauce & a Cube of Chips

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I love Kangaroo.  Living in Australia it is a really cheap meat – and as kangaroos aren't farmed I know I'm getting good meat.

Kangaroo goes really well with plum sauce.  Unfortunately however the stone fruit season doesn't start for another month or two here, so I had to improvise for lunch today!  I had lots of frozen strawberries so made a strawberry sauce which went really well with the Roo!

I love sweet potatoes so used them to make big chunky sweet potato chips, which I stacked like a game of Jenga.

Barbecued Kangaroo with Strawberry Sauce & a Cube of Chips
Recipe type: Dinner
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • Two small onions, diced
  • 200g organic tomato paste
  • 200g frozen strawberries
  • pinch of mustard powder
  • pinch of cayenne pepper
  • Spoon of coconut oil
  • For the Chip Cube:
  • One large sweet potato
  • Salt (I use pink himalayan crystal salt)
  • oregano
  • EVOO
  • And of course, Kangaroo
Instructions
  1. Saute the onion in coconut oil and added the tomato purée, after a few minutes, with a couple of tablespoons of water.
  2. Add in the mustard and pepper and let it simmer for a few minutes.
  3. Add the strawberries and allowed it to simmer for about ten minutes.
  4. barbecued_kangaroo_strawberry_c-min
  5. Cut the sweet potato into 18 equally sized lengths and arranged them on an over tray.
  6. Drizzle some EVOO on the chips and some salt and oregano before putting it in the oven at 200 degrees. Cook for about 20 minutes, turning halfway through.
  7. barbecued_kangaroo_strawberry_b-min
  8. Once the sauce cools, put it in the blender until it reaches a nice consistency.
  9. Barbecue the Kangaroo very simply, I try to do Kangaroo rare.
  10. Once everything is cooked Iassemble the cube using three layers of three sweet potato chips.
  11. Add a couple of spoonfuls of sauce to the kangaroo and serve!
  12. barbecued_kangaroo_strawberry-min

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The sweetness of the sauce was a great compliment to the Kangaroo.

barbecued_kangaroo_with_strawberry_sauce_&_a_cube_of_chips_paleo_diet_recipe_friend-min

Not in Australia?  I believe Kangaroo meat is available in some exotic meat stores around the World.  I'd love to hear what you think of this recipe, and if you have any top Kangaroo dishes – let me know in the comments below!

Barbecued Kangaroo with Strawberry Sauce & a Cube of Chips paleo diet recipe-min