Full of spice and heat, with just a hint of sweetness. The marinade in this recipe will work well with just about any meat. This time – we chose the humble rabbit!

We’ve included two ways to cook this dish – flame grilled on the bbq, or braised for a more ‘saucy’ result. We’ll leave that decision up to you. If you’ve been looking for a recipe to get a non-hunter friend into trying ‘wild game’ – this is the one. You won’t regret it.

Prawning season has started in NSW and with that resurfaces the dusty old cookbook with your mums famous curry prawn recipe. If that’s just not doing it for you anymore, then check this one out. This recipe is healthier and lighter on the stomach, while still packing the flavour and hit of chilli which Jamaican food is famous for!

Fun fact – Everyone loves a Kentucky fried coating. Even when it’s applied to less appealing foods such as cauliflower. While (thankfully) that viral trend has disappeared, I’ve put together my go-to recipe for that very same coating. So go ahead, Kentucky fry your world. Or, more than likely, some chicken and small game.

I stumbled across this recipe a few years ago when I first started hunting small game. The recipe has since been modified to make use of an electric pie maker, as opposed to being baked and served in a large Pyrex dish.

I recommend this recipe to anyone who is interested in trying rabbit for the first time, but is worried about a strong “gamey” flavour.