Game Farm

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

30/08/2026

Soy-marinated quail eggs

Ingredients
12 G A M E • F A R M 🍴 quail eggs
¼ cup (60ml) light soy sauce
2 tablespoons water
1 tablespoon mirin
2 teaspoons rice vinegar
1 teaspoons brown sugar
1 garlic clove, finely grated
½ teaspoon grated ginger
1 spring onion, finely sliced
½ teaspoon sesame oil

Method
Bring a saucepan of water to the boil. Carefully add the quail eggs and cook for 3 minutes.

Transfer straight into iced water and cool completely. Peel the eggs carefully.

Whisk the soy sauce, water, mirin, rice vinegar, sugar, garlic, ginger and sesame oil into a bowl.

Place the peeled eggs in a small container and pour over the marinade. Sprinkle over the spring onion.

Refrigerate for at least 4 hours or overnight. Serve with freshly cooked rice.

16/08/2026

Wagyu steak with black peppercorn sauce 🥩
Serves 2

Ingredients

400g piece Stockyard Beef wagyu
50g unsalted butter
1 shallot, finely chopped
2 teaspoons whole black peppercorns, lightly crushed
1 garlic clove, finely chopped
250ml (1 cup) beef stock
250ml (1 cup) thickened cream
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Fried potato chips to serve

Method
Remove the Wagyu from the fridge 30-45 minutes before cooking to bring it to room temperature. Pat dry with paper towel.
Season generously on both sides with sea salt.
Heat a heavy-based frying pan or cast iron pan over high heat until hot. Do not add oil- the Wagyu fat will render as it cooks. Place the Wagyu steak into the dry pan and cook without moving it until a deep golden crust forms. Cook on each side for 3-4 minutes.
After cooking the steak, remove them from the pan and rest. Remove the steak from the pan and rest on a plate for 10 minutes, loosely covered with foil. Keep the steak juices in the pan- this adds great flavour.
Add the butter to the pan over medium heat. Add the shallots and cook for 3-4 minutes until softened.
Add the garlic and crushed peppercorns and cook for 30 seconds until fragrant.
Pour in the beef stock and simmer for 5-7 minutes until reduced slightly.
Add the cream, mustard and Worcestershire sauce. Stir well and simmer gently for 5-10 minutes until the sauce thickens and coats the back of a spoon.
Slice the rested steak and serve with peppercorn sauce and fried potato chips.

09/08/2026

Have you ever used quail eggs to make a mayonnaise? Creamy and glossy and it only takes 5 minutes to make! Comment MAYO and we will send you the recipe. He's a couple of ideas how to use the mayonnaise.

1. Spread onto toasted sourdough, top with bottarga and chives
2. Charred rye with smoked salmon, quail mayonnaise and dill
3. Sourdough with anchovies, quail mayonnaise and finally chopped parsley.
4. Mini potato rösti topped with quail egg mayonnaise and salmon roe
5. Roast spatchcock with crispy bacon and quail egg mayonnaise sandwich

02/08/2026

Crispy turkey with caper and shallot cream sauce

1 tablespoon olive oil 
1kg Game Farm boneless turkey breast, skin on   
50g salted butter, chopped
1 brown shallot, finely chopped
2 garlic cloves, crushed
2 tablespoons capers, drained and chopped
125ml (½ cup) white wine
250ml (1 cup) chicken stock
300ml thickened cream
1 teaspoon Dijon mustard
⅓ cup parsley leaves, finely chopped
Juice of ½ small lemon

Method
1. Remove turkey from the fridge 30 minutes before cooking. Preheat the oven to 180°C fan-forced. 
2. In a large frying pan over high heat, pour in oil and cook the turkey skin side down for 2-3 minutes until the skin is golden brown and crispy. Transfer the frying pan to the oven and cook for 1 hour.
3. Meanwhile, make the cream sauce. Melt the butter in a large frying pan over medium heat. Add the shallots and cook for 5 minutes until soft and translucent. Stir in the garlic and cook for 1 minute.
4. Add the capers and cook for a further minute to release their flavour. Pour in the wine and simmer for 5 minutes until reduced by half.
5. Add the chicken stock and continue simmering for another 5 minutes until slightly reduced.
6. Stir through the cream and mustard. Simmer gently for 8-10 minutes until the sauce thickens enough to coat the back of a spoon.
7. Remove from the heat and stir through the parsley and lemon juice. Season with salt and freshly cracked pepper.
8. Remove the turkey from the oven and rest before slicing.
9. Pour caper and shallot cream sauce into a serving platter and top with sliced turkey pieces. To finish drizzle the pan juices over the turkey and serve.

26/07/2026

Roast Spatchcock with Ras el Hanout, Leeks and olives 

Serves 4

Ingredients
2 tablespoons dijon mustard 
2 tablespoons Ras el Hanout spice
1 teaspoon smoked sea salt
3 garlic cloves, crushed
Zest and juice of 1 lemon
80ml (⅓ cup) extra virgin olive oil 
3 whole Game Farm spatchcock (about 400g each)
2 leeks, washed and sliced into thick rounds
1 cup mixed olives 
60g unsalted butter, cubed 
Fresh dill and mint leaves, to serve 

Method
1. Combine the mustard, Ras el Hanout, salt, garlic, lemon zest and juice and olive oil in a roasting dish. 
2. Pat the spatchcock dry with paper towel and place spatchcock into the marinade and coat all over. 
3. Preheat oven to 200°C fan-forced. 
4. Place the leeks and olives into a roasting dish along with the butter and roast for 30 minutes. 
5. Rest the spatchcock for 10 minutes and scatter with fresh mint and dill leaves to serve. 

01/07/2026

World Cup snacks ⚽️🏆 Crispy quail with gherkin mayonnaise 
Serves 4

400g quail breast fillets
1 egg, whisked 
150g fried chicken seasoning 
1 tablespoon plain flour 
1 tablespoon salt flakes
Vegetable oil, for frying 

Gherkin mayonnaise
2 tablespoons gherkins, roughly chopped, plus 2 tablespoons pickling liquid 
¼ cup mayonnaise 

1. Heat about 1-2 cm of oil in a heavy-based frying pan. Let the oil reach 170°C.  
2. Place quail fillets into a large bowl along with the egg. In a separate bowl place the seasoning, flour and salt. Pour a couple of teaspoons of egg into the dry mixture and mix to combine. 
3. Place quail pieces into the seasoning mixture and coat well. 
4. Carefully add the quail pieces to the pan, fry for 3-4 minutes on each side until golden and crispy. 
5. For the gherkin mayonnaise, place all ingredients into a bowl and combine. 
6. Serve crispy quail with gherkin mayonnaise.

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 🥩

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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