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Mains

Home  /  Recipes  /  Mains
 
Duck With Quince Glaze

Duck With Quince Glaze

This is such a quick yet impressive way to create a delicious duck meal using our Chilli & Orange Marmalata to create this caramelised glaze. Farmed duck breasts are readily available in the supermarkets, otherwise try it with wild duck.

BBQ Leg of Lamb with Chilli Beetroot Relish

BBQ Leg of Lamb with Chilli Beetroot Relish

A carvery leg of lamb just has the piece of shank left in it to help keep the shape. It can be seasoned both inside and out and tied together to help hold the shape. We've used white wine, fresh lemon juice and rind, oregano, garlic infused olive oil, salt & pepper

Corned Beef with Chardonnay Mustard

Corned Beef with Chardonnay Mustard

Hearty traditional fare such as a corned beef, ham or pickled pork and Wild Country New Zealand Chardonnay Mustard are made for each other.
A slow cooker will give you the best results for making a delicious corned beef.

Stuffed Pork Fillet with Old English Pub Mustard

Stuffed Pork Fillet with Old English Pub Mustard

You could use chicken breast for this recipe if preferred.

Red Duck Curry

Red Duck Curry

This is a fabulous curry recipe we’ve enjoyed on numerous occasions over the years, shared with clients and a great way to use our Spicy Tomato Jam product called Chilli & Orange Marmalata.

Pizza Dough - makes 4 bases

Pizza Dough - makes 4 bases

This is our go-to recipe for pizza dough and can either be made in the bread maker (which takes 2.5 hours) or put together by hand and let rest until it has doubled in size.

Pizza Toppings

Pizza Toppings

A variety of different usage ideas with Wild Country products for Pizza and our handy pizza dough recipe.

Wild Duck Casserole with Cranberry Orange & Port Sauce

Wild Duck Casserole with Cranberry Orange & Port Sauce

If you're Wild About game meats, this is a tender, tasty dish of seared duck breasts in a little olive oil then slow cooked with plenty of seasoning.

Pumpkin Risotto & Lamb Cutlets with Chicken & Lamb Rub

Pumpkin Risotto & Lamb Cutlets with Chicken & Lamb Rub

A tasty pumpkin risotto to serve with lamb cutlets seasoned with Wild Country Lamb & Chicken Rub. | View Recipe...

Grilled Chicken with Goats Cheese & Roast Tomato & Cumin Chutney

Simply pan fry the skin side of the chicken breast in a little oil. Flip over and sear the underside.

 
 

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WILD COUNTRY FINE FOODS (NZ) LIMITED

Phone: 07 829 7102
Fax: 07 829 7103
Email: [email protected]
Hours: 9am - 5pm
Address:
362 Horotiu Road, Te Kowhai,
Hamilton, New Zealand
Visitors by appointment only

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