Healthy family meals on a budget!
New Zealand's Easiest Family Recipes
Serving healthy food to your family is challenging, especially when you are on a low budget. We have low cost meals for people on a budget with cost saving ideas and budget recipes. They are all healthy eating ideas and are cheap to prepare. Change the recipes to suit your family's tastes and the ingredients you have. Cutting costs on food doesn't mean you have to cut on quality. It's still possible to prepare meals that not only taste great, but are also good for you.
Wild Game Recipes NZ - easy wild food recipes!

Barbecued Salmon filets are easy to cook and perfect for a quick summer lunch or dinner. Simply brush a little olive oil over the filets before barbecuing or even coat the skin side with a lemon-pepper seasoning for an extra layer of flavor. Barbecued Salmon filets are easy to cook and perfect for a quick summer lunch or dinner. Simply brush a little olive oil over the filets before barbecuing or even coat the skin side with a lemon-pepper seasoning for an extra layer of flavor.

2 kgs goat stew meat
1 tsp salt & 1/2 tsp black pepper - 2 tsp coriander & 1 tsp cinnamon
1 onion, sliced and 3 carrots, sliced - 1 cup dry white wine
2 cups chicken or beef stock - 2 bay leaves
Preheat oven to 350 degrees Fahrenheit. Season meat with salt, pepper, coriander and cinnamon. In a large Dutch oven or deep oven proof pot, warm several tablespoons of oil or butter. Sear meat in batches, browning all sides of the meat. Set the meat aside. Add a little more oil to the pot, then the onion and carrot. Saute several minutes then add wine, stock and bay leaves. Scrape up any browned bits on the bottom of the pot. Bring to a simmer and add meat back to the pot. Transfer the pot to the oven. Cook covered for 1 hour then tilt the lid slightly so it’s not completely tight and cook at least 1 1/2 hours more until meat is tender.

1 leg of goat
1-3 teaspoons salt - 2 teaspoons cinnamon
2 Tablespoons corn starch - 1-2 bay leaves - 2 teaspoons dried minced onions
Combine salt and cinamon and rub all over meat. Place in roasting bag in shallow roasting pan with 1-2 cups of water, or a mixture of water and wine. Close and tie bag, cut about 6 slits to allow steam to escape. Cook until tender or meat thermometer reads 175 F for medium or 180 F for well done. Serve warm with gravy.
Gravy: Pour drippings into saucepan. Add bay leaf and onion; simmer gently covered for 5 minutes or until onion is tender. Mix cornstarch with 1/2 cup cold water, stir until smooth. Gradually add mixture to simmering pan drippings, stirring constantly. Simmer for another minute or two. Serve.

1 or 2 kgs cubed goat meat
3/4 cup barley - 1/2 cup dried lentils - 1 chopped onion
2 to 3 chopped carrots - 2 to 3 stalks chopped celery - 1 small can tomato paste
1/4 cup chopped parsley or cilantro - 1/2 teaspoon crushed red pepper - salt and pepper to taste
Place all ingredients in a soup pot, cover with water and simmer until tender, about 1 1/2 hours. Serve with fresh whole grain bread.

1-2kg. of goat meat
1/2 C. olive oil - 1 Tbl. oregano - 1 1/2 tsp. black pepper and 1 1/2 tsp. salt
1 Tbl. lemon juice - 1 Tbl. white vinegar
2 tsp. garlic, minced and 1 tsp. ginger, minced
Set the goat meat aside. In a food processor, combine all remaining ingredients and pulse into a paste. Coat the goat meat completely with the paste, wrap it in aluminum foil and refrigerate. Marinate for at least two hours.
Preheat the oven to 400 degrees. Bake the goat, in the foil, for 40 minutes. Reduce the heat to 350 degrees and bake for an additional 2 hours. The meat is finished when the juices run clear. Serve over rice.

1/2 -1 hare, cut in ser serving pieces
1 rasher bacon - 1 onion chopped - 2 stalks celery chopped - Water
1 cup white wine
Pinch cayenne - 1 tbsp lemon juice - 1 tbsp oil
2 cloves garlic crushed - Salt & freshly-ground black pepper
Marinate meat 3 to 6 hrs at room temperature. Chop bacon and fry. Remove meat from marinade, pat dry and brown.
Brown onion and celery. Place all the ingredients in casserole, Add marinate and enough water to partly cover and cook about 2 to 2 1/2 hrs or until meat is tender.

1 rabbit
1 medium onion chopped - 100gm chopped bacon rashers
100gm mixed green and black olives - 25 gm chopped herbs (rosemary, parsley& thyme)
1/2 pint (300ml) white wine - Flour - Oil - Seasoning
Cut the rabbit into joints, dust with flour season, and saute in moderately hot oil, browning on all sides, place in casserole. Fry onion bacon in a pan, add garlic and fry a little longer, add liquids and herbs then pour into a casserole and bake at 180c until tender.

1 Rabbit
1 Jar Indian Butter Chicken
1 onion, peeled and chopped
Cut up rabbit if wished or cook whole. Place all ingredients into Crockpot.
Cook on LOW for 7/8 hours. Serve with rice and whatever else you wish.

500g venison diced
1 onion - 4 cloves of crushed garlic
2 cups of mixed veges - 1 oxo for stock
Flour to thicken - Salt and pepper to taste
Shake meat in seasoned flour in a bag to coat Shake of excess. Brown meat over high heat in a heavy based pan in olive oil.
Place stock and meat in casserole dish. Add onion, garlic and vegetables. Bake for 50-40 minutes until tender. Serve over toast or with mashed potatoes.

1kg venison meat
3 onions, chopped - 1 tablespoon Worcestershire sauce - 1 bay leaf
1 tablespoon chopped fresh thyme - 1 tablespoon salt - 3 cups water
7 small potatoes, peeled and quartered - 1 or 2 parsnips, peeled and chopped
2 tablespoons flour - 4 tablespoons water
Heat oil in a large heavy based casserole dish and brown the meat. Add onions, Worcestershire sauce, bay leaf, thyme, salt and 3 cups water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender. Stir in potatoes and parsnips and cook until tender. Combine flour with remaining water. Stir into the stew to thicken slightly. Remove bay leaf before serving.

Healthy family meals on a budget!