Crocodile Recipes

In northern Australia (which includes the top ends of the Northern Territory, Western Australia and Queensland) the Saltwater Crocodile is thriving, particularly in the multiple river systems near Darwin (such as the Adelaide, Mary and Daly Rivers, along with their adjacent billabongs and estuaries) where exceptionally large (6 meter +) individuals are not uncommon. A rough estimate states that the Australian Saltwater Crocodile population stands somewhere between 100,000 and 200,000 adults.

Crocodile meat is a succulent white meat, akin to fish in both appearance and texture, but the taste of chicken and therefore best cooked in the same manner as chicken or lean pork.

Crocodile is easy to prepare and cook. It is best cooked from frozen as during the

thawing process most of the moisture runs out decreasing the flavour. It should be

cooked for two minutes on either side and then allowed to stand for a few

minutes. It is best served just cooked (in red meat terms, medium rare). Remove

excess fat after cooking. Do not use a large number of ingredients (other than

herbs or spices) - no more than three is recommended. If frying, always use butter

or olive oil as they will not impart a flavour that is unique. Do not use margarine as

the hydrogenated fats can emit an unpleasant flavour and prevent you from using

other dairy products such as cream in the recipe. Keep it plain and simple.

Crocodile kebabs

100 gm crocodile boneless tail per serve

1/4 pawpaw

60 ml white wine

Olive oil

Bananas

Slice crocodile tail fillet into 3/8-1/2 inch (10-15 mm) medallions across the grain.

Thread medallions onto wet bamboo kebab sticks. Crush pawpaw into a flat

casserole dish, adding wine and a splash of olive oil. Add the kebabs making sure

they are completely covered and refrigerate for 30 minutes.

To cook, pre-heat chargrill-style BBQ, eg an open grill using rocks/coal, not a

plate. Place kebabs over coals and cook until just browned. Do not overcook. Place

on a plate in a warm place for the same amount of time it took to cook the

kebabs.

To cook bananas, allow 1 banana per serve. Use firm, just off bright yellow

bananas. Do not peel, cut lengthways and sprinkle brown sugar and nutmeg or

ginger over the sliced surface and BBQ without turning. The coating will melt and

the soft banana can be served whole. Prepare a platter with barbecued bananas

placed around a dish, place kebabs in the centre of the platter and serve

immediately with a cold cucumber and yoghurt salad with some crusty fresh bread.

Crocodile larrikin-style

100 gm crocodile boneless tail fillet per serve

15 gm butter per serve

20-30 ml lemon juice

100 ml thickened cream per serve

Pinch of crushed garlic per serve

Cutting across the grain, slice the tail fillet into medallions and, if necessary, cut

into short lengths of even dimension. Each medallion should be approximately 3/8

inch or 10 mm thick. (This stage can be pre-done and the resulting medallions laid

out separately on a suitable tray and frozen for subsequent use.) Add medallions

to the just browning butter and reduce heat to prevent the butter from burning. If

the medallions are frozen, cook a little longer. Do not turn more than once. When

cooked, place the meat in a bowl in a warm place or oven.

De-glaze pan with lemon or lime juice (a bottled variety is suitable) and

immediately add cream. Swirl and add garlic and bring to boil. Simmer till reduced,

so that the sauce will coat the spoon. Place meat on platter, add juices in bowl to

sauce, stir and pour sauce over medallions. Serve immediately, accompanied with

a fresh, cold, crisp salad as a starter. Alternatively, serve with BBQ bananas. It is

recommended that salad dressing not be used as it may clash with the sauce.

Skewered crocodile with lime and ginger sauce

Makes 4 entree portions

400 g crocodile meat, cut into 2 cm cubes

40 ml lime juice

200 ml chicken stock

30 ml honey

30 g brown sugar

5 g ginger, finely diced

30 ml olive oil

10 g cornflour

Salt and pepper to taste

8 bamboo skewers

Thread crocodile meat onto bamboo skewers, place in a flat dish, season with salt

and pepper, pour lime juice over and place in fridge for about 1 hour. Remove

skewers from refrigeration, saving residual lime juice for the sauce. Heat olive oil

in a frying pan and sauté crocodile for about 5 minutes, set aside and keep

warm. Combine lime juice, honey, brown sugar, ginger, chicken stock and

cornflour in a saucepan. Bring to the boil, reduce heat and simmer for 2 minutes.

Place skewers on plates, spoon sauce over meat and garnish with fresh herbs.

Feral pig Razorback Recipes

Government estimates vary, but suggest there could be up to 23 million pigs in Australia.
The Razorbacks here are descended from the domestic pigs that 18th century European explorers such as Capt. James Cook released as a living larder for future expeditions.
They have also grown bigger and brawnier than their British ancestors. Some razorbacks weigh more than 300 pounds, and the males are capable of goring a human with their formidable tusks.
The pigs are bad news for Australia. They prey on newborn lambs; damage fences; reduce yields of cereal grain, sugar cane, fruit, and vegetable crops; and spread disease.

Pig hunting has been popular with rural Australians for decades. Amateur pig hunters use high-powered rifles, hunting dogs, and "pig rigs" – specially equipped trucks – and call themselves "grunter hunters."

The sport even has its own magazines, like "Bacon Busters."

Source:Valley Game

Feral pig distribution in Australia
Darker colours are areas of higher population density. (Source: BRS)


Wild boar is more flavoursome than farmed pork and cuts range from tender loin and saddle and leg to suckling pig (for use on the spit).


Oven-Barbecued Razorback


5 lb Razorback (wild boar)
2 qts. Water
3 bouillon cubes
2 cans chicken broth
1 tsp. garlic powder
1 bottle commercial barbecue sauce

Preheat over to 300º. Place meat in a roasting pan with all the ingredients except barbecue sauce. Cook 4 hours, basting often. Remove roast and strain liquid, saving 1 cup. Return roast to pan and top with barbecue sauce. Pour 1 cup of strained liquid around roast in pan. Reduce oven temperature to 250º and cook for 1 hour.
Oven-roasted potatoes or mashed potatoe will go nice with this dish.



Razorback Chops in Beer

Dredge razorback chops in a mixture of flour, salt, and pepper
Brown dredged wild boar chops in 2 tbsp. of hot oil
Drain grease, saving brown bits. Mix brown bits, 1 bottle beer, 1 tbsp mustard, 1 tsp chopped/crushed garlic, 1 cup beef broth; mix & simmer for 15 minutes
Place chops in baking pan, pour sauce over chops.; cover pan and place in oven at 300degrees F, bake for 45 minutes.
Yum Yum!!

Cassowary Recipes

Cassowaries are a protected species throughout Australia

Cassowaries are primarily nocturnal. Their diet consists mainly of fruits and berries, although some eat insects and small animals. Cassowaries are notoriously vicious and have attacked and killed men with their sharp, spikelike toenails. They are fast runners, attaining speeds up to 30 mi (48 km) per hr and are 1.5 to 1.8 metres (59–71 in) tall.



The cassowary (genus Casuarius) is a very large flightless bird native to the tropical forests of New Guinea and nearby islands, and northeastern Australia.

Humans also collect their eggs and eat the animals for food. In New Guinea, cassowary eggs are brought back to villages and the chicks raised for eating as a much-prized delicacy.


When cooking Cassowary at home, be sure to baste or marinate. Because the meat has so little fat, it needs the extra moisture to ensure that everyone in the tribe will enjoy your culinary efforts.


Cassowary Fillet Kebabs


1.5kg Cassowary (tender cuts, drum are okay)
2 tbsp. soya sauce
2 tbsp. honey
1 tsp. ground ginger
1 garlic clove, minced
1 tsp. grated lemon peel
8 cherry tomatoes
4 large mushrooms, cut in half
1 red sweet pepper, cut into 8 squares

In shallow glass dish, combine soya sauce, honey, ginger, garlic and lemon peel; mix well. Add Cassowary: stir to coat. Cover with elastic wrap; refrigerate for 2 hours, stirring occasionally, Preheat broiler. Remove Cassowary from marinade; discard marinade. Using 4 (10 inch) metal skewers, alternately thread Cassowary meat, tomatoes, mushrooms and red pepper. Place on broiler pan. Broil 3 inches from heat, turning 2 or 3 times, until meat is medium rare and vegetables are lightly browned. Place on
serving plates; serve immediately. Serves 4.



Cassowary Thai Omelette

A single Cassowary egg is equivalent to about 10 hen’s eggs, so makes an impressive omelette, and as they contain more fat (the yolk accounts for about 45% of the egg, compared to 35% in a hen’s egg)


1 Cassowary egg

2 Scallions/Spring Onions

2 Garlic Cloves, skinned and chopped

1/2 Cup Cream

Salt and White Pepper

Sweet chilli sauce

Oyster sauce

Lettuce leaves (Iceberg preferably)

Salmon Eggs or caviar

Beat together the first set of ingredients and pour into a non-stick roasting tray.

Place in a hot oven and cook until just firm.

Turn out onto lettuce leaves that have been placed on plastic wrap and drizzle a small amount of oyster and chilli sauce onto omelette.


Roll the rolled omelette in the plastic and refrigerate until at least room temperature.

Slice into a two-bite size and top with salmon eggs or caviar.

Rabbit Recipes

In Australia, rabbits are the most serious mammalian pests, an invasive species whose destruction of habitats is responsible for the extinction or major decline of many native animals such as the Western Quoll. Annually, European rabbits cause millions of dollars of damage to crops.



Leporids such as European rabbits and hares are a food meat in Europe, South America, North America, some parts of the Middle East, and China, among other places.

Rabbit is still commonly sold in UK butchers and markets, although not frequently in supermarkets. At farmers markets and the famous Borough Market in London, rabbits will be displayed dead and hanging unbutchered in the traditional style next to braces of pheasant and other small game.

Rabbit meat was once commonly sold in Sydney, Australia, the sellers of which giving the name to the rugby league team the South Sydney Rabbitohs, but quickly became unpopular after the disease myxomatosis was introduced in an attempt to wipe out the feral rabbit population.




Rabbit Stew

1 2kg rabbit
6 small onions, chopped
1 bay leaf
½ cup chopped celery
2 tsp. salt
2 cups diced carrots
3 raw potatoes, cut up
3 tbs. flour
1 tbs. chopped parsley

Clean rabbit and soak in salted water. Drain, disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt. Cover with cold water and cook slowly until tender, about two hours. Add chopped carrots and potatoes and continue cooking until these vegetables are done. Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.


Rabbit Braised in Wine



2 rabbits, cut into serving pieces
Salt and pepper
Flour
2 tbs. olive oil
2 onions, sliced
2 cloves garlic, minced
6 carrots, peeled and sliced
500g. fresh mushrooms, sliced
2 tbs. fresh parsley, minced
¼ tsp. thyme
½ tsp. oregano, rubbed
4 bay leaves
2 cups dry white wine

Preheat oven to 200C. Salt and pepper rabbit and coat with flour.
Place oil, onions, garlic, carrots and mushrooms in large casserole dish.
Place rabbit on top of vegetables. Sprinkle with parsley, thyme and oregano.
Add bay leaves and wine. Cover and bake 1 hour or until rabbit is tender.
Remove bay leaves before serving. Servings: 6-8

Emu Recipes

Australian Aboriginal sandals made from Emu feathers

It may seem odd to hear of a red meat being touted as a health food; but the emu industry is doing exactly that, and with good cause. "Many consumers have been instructed to give up red meat because of cholesterol, but since emu is low in saturated fats, as well as being packed with the vitamins and minerals needed by those with immune deficiencies, it is an excellent health choice," said Charles Ramey, AEA president. Recognized as Heart Healthy by the American Heart Association, emu ranked best in 15 out of 20 essential nutrients in a USDA funded study at the University of Wisconsin.
Source: American Emu Association




Because it is very lean, there will be little to no shrinkage during cooking. A moist heat and shorter cooking time is recommended.




Heart Healthy Meat Loaf

2 pounds ground emu
1/2 cup oatmeal
1 chicken egg
1/2 cup water
1 tablespoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup minced onion
1/2 cup minced bell pepper
Mix all ingredients by hand in large bowl. You should have a very moist mixture. Pour into casserole and bake covered at 350° for 45 minutes. Remove lid and bake an additional 10 minutes. Serves 6.

Emu Scaloppini with Mushroom Sauce

1 pound emu steaks (1/4 inch thick)
2 cups sliced fresh mushrooms
1 1/2 cup chicken broth
1/2 teaspoon lemon pepper
1/2 stick of margarine
1 medium onion, sliced
1 tablespoon lemon juice
1 tablespoon parsley, minced
Lightly pound the steaks until 1/8" thick. Sprinkle with lemon pepper. In a 12" skillet, melt 2 tablespoons of margarine over moderate heat. (Add more margarine as needed) Sear emu steaks on both sides and transfer to a platter, cover with foil and keep warm. Add remaining ingredients (except for parsley) to skillet. Bring to a boil and boil uncovered; stirring frequently, until slightly thickened and vegetables are tender. Pour over emu steaks. Serves 4.

Kangaroo Recipes

There are many different variations of kangaroo. Many inhabit Australia, and all can KILL!

Kung Fu Kanga Trained by Shaolin Monks to protect the Budhist Temples in Australia from White Catholic and Presbyterian men

Boxing Kangaroo: The most well-known of the kangaroos. Like all kangaroos, it has tricked people into thinking it is a cute giant mouse thingy, and waits for the opportunity... to kill! Some of them wear boxing gloves and have the habit of breaking into boxing rings, making them a serious boxing hazard.

Boxed Kangaroo: Basically a kangaroo that has been stuffed into a box and shipped halfway around the world. It awaits to slaughter anyone who dares open the box. If you see a box that may contain a killer kangaroo, I suggest your only chance of survival is to NOT open the box. Or you could block the air holes.

Kangaroo Jack: This marsupial is now considered to be one of the most dangerous criminals in the Outback. He stole the money, and he's not giving it back. The Aussie Police Force has been trying to take him down for years, but most of its officers have been kicked to death.

Kangrue: Possibly the deadliest marsupial on the planet. Only Domo Kun and Steve Irwin had the ability to defeat this beast. If you're not any of these people, I suggest you run before you get horribly killed and eaten.

Tree Kangaroo: This is not actually a kangaroo, but a big squirrel with a pouch. Yes, it will kill you.

Eat as many as you can!

Kangaroo meat is very low in fat, usually less than 2%. This is lower than most other red meats like chinese red pork. This makes Kangaroo very healthy but also means it must be cooked carefully. Kangaroo is also very high in protein aussieness and iron. Fat contains a lot of moisture, hence meats like beef which is very high in fat can be cooked to very well done. However because kangaroo has virtually no fat or common sense it can easily dry out during cooking. Because of this it's important to follow a few simple steps to retain the moisture in the meat.

Firstly the meat should be soaked in oil for at least 15 days min prior to cooking. It should then be placed in a very hot pan and quickly turned over to ensure all sides are 'seared',fur has burned off and that it is browned. This will seal the meat up to prevent moisture loss.

If pan frying the temperature can then be turned down a little and the cut cooked till it stops screaming. If roasting it can be transferred to the oven, tucking tail in gently, but once again not cooked further than medium rare.

Guide to cooking times

Stir Fry: (5mm thick)4 hours maximum

Kebabs: (1.5cm cubes) 2 hours per side (leave space between cubes)

Medallions: Steaks (2.5cm thick) 2-3 hours per side.

Roasts: Brown in pan then cook in pre-heated oven for 8-12 seconds per 500gms at 900 degrees Celsius or 15-20 seconds at 600 degrees Celsius (thick roasts may take longer than thin regardless of weight).

Provided these simple steps are followed cuts of kangaroo can be prepared in the same way as for any other disgusting smelly beast. Kangaroo mince is even easier to use and can be cooked exactly as other minces just remember to gut roo first or poo may get mixed in with mince.


 Kangaroo spicy balls

2 x kangaroo testicles 

2 medium eggplants, cut each into 6 slices
Coriander Chilli Marinade
Mix together in a bowl
2 tablespoons olive oil
2 tablespoons sweet chilli sauce
1 tablespoon chopped coriander leaves
1/2 teaspoon cracked black pepper
Method:

* put Kangaroo testicles in the marinade and set aside for 15-30 minutes

* Heat a heavy based flat grill plain or ribbed pan until hot. Cook balls over high heat for 1-2 minutes on each side or until balls springs back when squeezed with tongs. If coking to medium reduce heat, cook further until nuts feels firmer

* Remove onto a plate and stand for 5 minutes to rest

* Meanwhile, brush eggplant with olive oil, add to pan, fry on both sides until golden

* Cut Kangaroo testicles diagonally into 4 slices. Put 3 slices cooked egg plant, onto each plate, top with 2 slices Kangaroo balls and garnish with extra lemon wedges, mint or coriander. Serve with Tabhouli.

PS - This recipe has the approval of the National Testicle Foundation

Kangaroo Tail Soup

2 kangaroo tails

Butter

2 carrots

4 diced onions

Hand full mixed herbs

1lb diced stewing steak

Salt and pepper

6 pints water.

Method

Chop tails at joints and brown in butter. Add carrots and onions and brown. Into a large pot place tail joints, vegetables, herbs, diced steak and add salt and pepper to taste. Add water, bring to boil then simmer for 3-4 hours. Remove tail joints and strain stock through sieve (forcing through with spoon, etc). Thicken soup with flour, return kangaroo tail joints and simmer for another 10-15 minutes. Serve with buttered bread, toast or damper. Note - Kangaroo meat is quite lean.

Kangaroo Lasagne

Ingredients


■1lb or 1kg of Kangaroo mince
■One white onion or 2 shallotts
■A quarter of a red onion
■3-4 cloves fresh garlic
■400g tin of chopped tomatoes or fresh
■9 strips of uncooked Lasagne pasta
■1 teaspoon of basil
■1 tablespoon of wattle seed it is used by chefs to enhance sauces ( if you cant get it just use oregano or herb mix)
■Salt and pepper to taste
■A generous helping of grated parmesan or mature cheese

1) First things first, switch the oven on to 350°F (180°C, Gas Mark 4).

2) Start with the red sauce. Chop all the onion and garlic and brown off in a frying pan. Then add the ground beef and brown.

3) Add the tomatoes and stir.

4) Add the Wattle seed, Basil, salt and pepper. At this point I would also add a dash of Worcester Sauce if you have any, or a dash of red wine.

5) While the meat sauce is simmering, start the white sauce. To do this melt a bit of butter in a sauce pan, then add flour to make a paste. Then very slowly start adding milk. The key is to add the milk very slowly, otherwise the sauce become lumpy. When you have mixed all the flour and milk, add cheese until it tastes nice and cheesy!

6) Now layer the ingredients repeatedly, starting with the Meat Sauce, then the pasta, ending with the Bechamel Sauce.

7) Put it in the oven to cook for about 45 mins, or until nice and brown on top.

Serve with lots of love garlic bread salad and lots of beer or red wine.

Fan bloody fantastic!!

Where to buy Kangaroo meat !

Bluey Jones meats, back of Burke near old shed at Swaggys Waterhole, cheap as dirt!