Our Harvest Table

  Slow-cooked, rich & comforting

Serves: 4–6
Calories: ~620 kcal per serve (based on 5 serves, with rice)
Prep time: 20 minutes
Cook time: 2½–3 hours

Ingredients

Goat & Marinade

• 1.5 kg goat shoulder or leg, bone-in or boneless, cut into large chunks
• 2 tbsp plain yoghurt
• 1 tbsp lemon juice or vinegar
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1 tsp chilli powder (or to taste)
• 1½ tsp salt

Curry Base

• 3 tbsp vegetable oil or ghee
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1 tsp garam masala
• 1 tsp ground cinnamon
• 2 tbsp curry powder (Australian-style or Madras)
• 2 tbsp tomato paste
• 400 g crushed tomatoes
• 2 cups beef or chicken stock
• 1 cup coconut milk (optional)

Directions  

1. Marinate the Goat

• Combine goat, yoghurt, lemon juice, spices and salt. Mix well, cover and marinate for at least 1 hour (overnight preferred).

2. Build the Curry Base

• Heat oil or ghee in a heavy pot over medium heat.
• Cook onions for 10–15 minutes until deep golden.
• Add garlic and ginger; cook 1 minute until fragrant.
• Stir in all dry spices and cook briefly.

3. Brown the Goat

• Add marinated goat and cook 5–8 minutes, stirring, until sealed and well coated.

4. Slow Cook

• Add tomato paste, crushed tomatoes and stock.
• Bring to a gentle simmer, cover and cook on low for 2–2½ hours, stirring occasionally, until the goat is very tender.
• Stir in coconut milk during the final 30 minutes if using.

5. Finish

• Season to taste and rest off heat for 10 minutes before serving.

To Serve

Serve over steamed basmati or jasmine rice, topped with fresh coriander and sliced chilli. Add papadums or flatbread on the side.

Chef’s Tip – Goat Internal Temperature 🌡️

Goat is best cooked low and slow, not medium-rare like lamb.

• Target internal temperature: 93–96°C (200–205°F)
• At this temperature, connective tissue breaks down and the meat becomes fork-tender
• If below 90°C, goat will still be firm and chewy
• Once the goat reaches temperature, let it rest in the curry for 10–15 minutes off heat. This allows fibres to relax and reabsorb moisture — deeper flavour, better texture.

Wine Pairing Australian Shiraz 

• Bold fruit, pepper and spice stand up to the richness of goat
• Soft tannins complement slow-cooked meat without overpowering the curry

Also Works Well:

• ·Grenache or GSM blend – lighter, juicy, great with spice
• ·Tempranillo – savoury, earthy, excellent with tomato-based curries
• ·Off-dry Riesling (Clare or Eden Valley) – if you prefer white, the gentle sweetness balances chilli heat

 Elegant, tender and succulent 

Serves: 2
Calories: ~560 kcal per serve (based on 2 serves)
Cook time: 35 Minutes

Ingredients

 Rabbit

• 1 rabbit loin or saddle, portioned
• 1 tbsp rosemary, finely chopped
• 1 tbsp thyme, finely chopped
• 2 tbsp olive oil
• Salt & black pepper

Vegetables

• 3 baby carrots, peeled
• 1 broccoli floret, cut into pieces
• 3 potato wedges
• 1 tbsp olive oil or duck fat
• 1 tsp honey
• Salt & pepper

Red Wine Jus

• Rabbit bones or trimmings (optional)
• 1 shallot, finely chopped
• 1 cup red wine
• 1 cup beef or vegetable stock
• 1 sprig rosemary
• 1 sprig thyme
• 1 tbsp butter

To Finish

• Fresh rosemary or thyme
• Olive oil or pan juices

Directions  

1. Prepare the Rabbit

• Pat the rabbit portions dry with paper towel.
• Rub all over with olive oil, rosemary, thyme, salt and pepper.
• Allow to sit at room temperature for 15–20 minutes.
• Heat a heavy frying pan over medium-high heat.
• Add a little olive oil and sear the rabbit for 2–3 minutes per side until golden brown.
• Reduce heat to medium-low, cover loosely, and cook for a further 4–6 minutes, turning once, until just cooked through and still moist.
• Remove from pan, cover loosely with foil, and rest while finishing the vegetables and sauce.

2. Roast the Vegetables

• Preheat oven to 200°C (fan-forced).
• Toss potato wedges with olive oil or duck fat, salt and pepper.
• Roast for 25–30 minutes, turning once, until golden and crisp.
• Add carrots to the tray for the last 15 minutes of cooking, tossing with a little oil and honey.
• Blanch broccoli in boiling salted water for 1–2 minutes, then drain well.
• Finish broccoli in a hot pan with a drizzle of olive oil and a pinch of salt.

3. Make the Red Wine Jus (Stovetop)

• In the same pan used for the rabbit (do not wipe it out), add a little butter if needed.
• Sauté shallots over medium heat until soft and fragrant.
• Add rabbit bones or trimmings (if using) and cook for 3–4 minutes to deepen flavour.
• Pour in red wine, scraping up any caramelised bits from the pan.
• Add stock, rosemary and thyme.
• Simmer gently for 10–15 minutes, until reduced by about half.
• Strain if desired, return to the pan, and whisk in butter to finish. Season to taste.

To Serve

Slice the rabbit into generous portions. Arrange potatoes, carrots and broccoli on a warm plate.

Spoon red wine jus over and around the rabbit. Finish with a sprig of fresh herbs and a light drizzle of olive oil or pan juices.

Chefs Tip

🌡️ Ideal Internal Temperature 63–65°C (145–149°F) Remove from heat at this point 

and rest. 

Wine Pairing A light-bodied Pinot Noir or a soft, medium-bodied Shiraz pairs beautifully with the herb-crusted

rabbit and rich red wine jus.

 Rustic and refined

Serves: 2-3
Calories: ~550 kcal per serve (based on 2 -3serves)
Cook time: 30 Minutes

Ingredients

Venison

• 1 whole venison backstrap fillet (450–600 g), trimmed
• Sea salt & cracked black pepper
• 1 tbsp olive oil or butter

Herb & Nut Crust

• ¼ cup mixed nuts (macadamia, almond or hazelnut), finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp lemon zest
• 1 tbsp Dijon mustard
• 1 tbsp olive oil

Seasonal Vegetables

• 6–8 baby potatoes, halved
• 4–6 baby carrots, trimmed
• 1 small bunch broccolini or broccoli florets
• Olive oil, salt & pepper

Blackberry Red Wine Jus

• ½ cup blackberries (fresh or frozen)
• ½ cup dry red wine
• ½ cup beef 
• 1 tsp honey or brown sugar (optional)
• 1 tsp butter (to finish)

Directions  

1. Roast the Vegetables

• Preheat oven to 200°C (fan 180°C).
• Toss potatoes and carrots with olive oil, salt and pepper.
• Roast for 30–35 minutes, adding broccolini in the final 10 minutes.
• Vegetables should be golden and tender.

2. Prepare the Herb & Nut Crust

• Combine chopped nuts, rosemary, thyme, lemon zest and olive oil.
• Set aside until ready to crust the venison.

3. Make the Blackberry Red Wine Jus

• Add red wine and blackberries to a saucepan.
• Simmer gently for 8–10 minutes, crushing berries.
• Add stock and reduce until glossy and slightly thick.
• Season, add honey if needed, then finish with butter.

4. Cook & Crust the Venison

• Remove venison from fridge 30 minutes before cooking.
• Season well with salt and pepper.
• Heat a heavy pan over high heat with oil or butter.
• Sear venison 2–3 minutes per side, including edges.
• Remove from pan, brush top with Dijon mustard.
• Press herb & nut mixture firmly onto the fillet.
• Transfer to oven and roast for 6–8 minutes, depending on thickness.
• Rest loosely covered for 5–8 minutes before slicing.

To Serve

Slice venison thickly across the grain

Spoon blackberry wine jus around the plate

Serve with roasted vegetables

Finish with cracked pepper and a light drizzle of jus.

Chef’s Tips 🍽️

🌡️ Ideal Internal Temperatures (Venison)

• Rare: 50–52°C
• Medium-Rare (recommended): 54–56°C
• Medium: 58–60°C

🔥 Remove from heat 2–3°C before target — carry-over heat will finish cooking during rest.

🔪 Venison Notes

• Venison is very lean — avoid overcooking
• High heat sear + short oven finish works best
• Resting is critical for tenderness and juiciness

🌿 Crust Tip

• Finely chopped nuts ensure even coverage and prevent burning
• Dijon helps the crust adhere and adds subtle acidity

Wine Pairing 🍷

• Shiraz — rich and warming
• Cabernet Sauvignon — structured and classic with venison
• Pinot Noir — lighter, earthy and elegant

Dark berry notes in the wine complement the blackberry jus beautifully.