Marn Grook Australian Football

Marn Grook (also spelt marngrook), literally meaning "Game ball", is the collective name given to a number of traditional Indigenous Australian recreational pastime believed to have been played at gatherings and celebrations of up to 50 players.


Generally speaking observers commented that Marn Grook was a football game which featured Punt kicking and catching a stuffed "ball". It involved large numbers of players, and games were played over an extremely large area. Totemic teams may have been formed, however to observers the game appeared to lack a team objective, having no real rules, scoring or winner. Individual players who consistently exhibited outstanding skills, such as leaping high over others to catch the ball, were often commented on..

Robert Brough-Smyth, in an 1878 book The Aborigines of Victoria, quoted William Thomas, a Protector of Aborigines in Victoria, who stated that in about 1841 he had witnessed Wurundjeri Aborigines playing the game.

The men and boys joyfully assemble when this game is to be played. One makes a ball of possum skin, somewhat elastic, but firm and strong. ...The players of this game do not throw the ball as a white man might do, but drop it and at the same time kicks it with his foot, using the instep for that purpose. ...The tallest men have the best chances in this game. ...Some of them will leap as high as five feet from the ground to catch the ball. The person who secures the ball kicks it. ...This continues for hours and the natives never seem to tire of the exercise.

Aboriginal Hunting Weapons

The weapons that Aboriginal people have used since the Dreamtime are Spears, Stone Knives, Shields, Boomerangs, and Fighting Stick . There are more Weapons but these are the main ones used for hunting .

HUNTING
Large animals are hunted (by men) small animals are gathered [by women] . The chance of success in obtaining animals is related to size. Large animals are hard to obtain, but provide a lot of meat (and prestige for the successful hunter) small animals individually provide little meat but can be obtained readily enough to provide much meat in total.

Hunting is a great experience when you first go out to hunt. Sometimes it's very exciting when the Elders take you out.
When I first went out Pig hunting I was 8 years old I felt very nervous when my older brother take me hunting to a very special place. Only men are allowed to go in but women are not allowed. If any women or girl go in they would go missing for a couple of years, that's the Law, it's very strong to us men. We have to use a four wheel drive. When we got there we left the four wheel drive near the main road. We had to walk, it took a couple of hours of walking to get there. As you look around you could see all the pigs just standing there looking at you so my brother just got into it and there went my brother chasing the pigs, while me and the other boys tried to get the smaller pigs, we call them suckers that's what we call them in our Language. Me and the boys caught 2 suckers, I helped my brother to catch 6 we shot 3 of them and left one alive and the two sucker. It was getting late so we started walking back to the car. Because we had to cook dinner that night we invited some of our relatives over to have dinner with us and offered some pig to our neighbours.
Edwin Butcher, Herberton, Australia

Wallaby Recipes

Eat more wallaby its good for you!

Wallabies are widely distributed across Australia, particularly in more remote, heavily timbered, or rugged areas, less so on the great semi-arid plains that are better suited to the larger, leaner, and more fleet-footed kangaroos.

Wallaby meat has a rich burgundy colour, is very tender, with subtle flavour lending itself to diverse styles of preparation. It is very low in cholesterol and very low in fat, perfect for the health conscious.

Portioned and ready to cook

Wallaby has a mild game flavour and can be used as an alternative to veal or chicken. The tenderness and flavour of wallaby meat is best enhanced when lightly cooked.

Provided the following simple steps are followed, cuts of Wallaby meat can be prepared in a similar fashion as all other red meats:

Brush the meat with oil (e.g. olive , peanut or seasame) prior to cooking either by pan frying, barbecue or roasting.

Place in a hot pan and quickly turn to ensure both sides are seared (browned) , seal and turn only once to retain moisture.

Roasting is an ideal cooking method for Wallaby meat. For the best results cook at controlled temperatures. It is not recommended to overcook kangaroo and Wallaby meat as the absence of fat makes the meat dry out.

Source: Yarra valley Game Meats,www.LifeStyleFOOD.com.au





Mark Olive’s Wallaby Stack

Recipe by World Famous Chef Mark Olive from The Outback Café

Mark Olive (aka the “Black Olive”) has been a chef for over twenty years - he became interested in cooking as a child, watching his mother and aunts.

He was born in Woollongong in New South Wales, but his people are the Bundjalung nation from the state's northern rivers region.

Mark was chef at Melbourne's indigenous restaurant, the Flaming Bull, and ran his own restaurant in Sydney for a time where he specialised in creating recipes using outback ingredients.

Today he cooks regularly for gatherings of hundreds of people at big corporate and public functions in Australia, bringing his signature blend of contemporary outback tastes to every occasion.




500 g Wallaby butterfly cut steaks

1 Sweet potato thinly sliced lengthways

1 Capsicum cut into 4 equal pieces

Native Mountain Pepper

3 Dessert Spoons Seeded Mustard

1 Dessert Spoon Honey

¼ cup crushed Macadamia

1.Pre-heat oven to 200°C.

2.Prepare the steaks in a butterfly cut, and coat with native mountain pepper, set aside.

3.Coat the zucchini, sweet potato, and capsicum with olive oil and cook on a hot griddle plate until tender (do not over cook).

4.During cooking sprinkle with native mountain pepper. Remove from griddle and set aside.

5.Sear both sides of the wallaby steak quickly on a very hot griddle (should be medium rare).

6.Remove from griddle and set aside to rest.

7.On a baking tray, layer the sweet potato, zucchini, capsicum and wallaby, repeat.

8.Top with crushed macadamia nuts and place in oven until nuts are golden brown.
9.To make the sauce, mix the seeded mustard and honey in a small bowl.

10.To serve, place the stack on a plate and drizzle with the honey mustard sauced. Sprinkle native mountain pepper around the plate and add some whole roasted macadamia nuts for presentation.

Aboriginal Cooking Methods

Aborigines lived as Hunter-gatherers. They hunted and foraged for food from the land.
Australian Aboriginal cooking methods are unique, most of them originating in and around outdoor fires. Boiling and barbecuing are newer techniques that they have learned.
Aboriginals ate a balanced diet before the invasion of the British Crown, including seasonal fruits, nuts, roots vegetables, wattles, other plant food, many types of meats, and seafood.


Aboriginal Cooking Methods


 Roasting on hot coals:

· The basic technique for cooking flesh, including most meats, fish and small turtles.
A further slow roasting, involving covering with coals and ashes may have then
been employed to thoroughly cook the meat or to soften an otherwise tough meat.
After cooking, the meat would be quickly consumed.
· For game, such as a kangaroo, the fur would first be singed off in the flames. As
the carcase started to swell, it would be removed from the flames, gutted and the
remains of the fur scraped off with a sharp implement. By this time the fire would
be a bed of hot coals on which the carcase would be further cooked. It is unlikely
that cooking would be complete by this method, the meat would be rare but
probably relished by all, particularly the men of the group.
· Smaller game would be more thoroughly cooked by this method.
· Shellfish would be cooked briefly on the coals at the side of a fire so that, as soon as
the contents started to froth, they were removed from the heat. This method
avoided the shellfish being overcooked and tough.

Baking in the ashes

Dampers and various types of bread were baked in the ashes. Care was taken to only
use the correct type of wood from which the ashes were obtained. Some woods
imparted an unpleasant taste or even caused irritation or discomfort to the users. most
wattles seemed to have been successfully used for baking in the ashes, yielding a fine
ash that did not cause irritation. Witchetty grubs only required to be briefly rolled in
the hot ashes to cook them. Often damper or goanna would be placed on the hot
ground beneath the ashes and covered with more ash to cook. A scooped out hollow
was often made in which to cook yams and other small vegetables by then covering
them with a further layer of ash and coals.





Steaming in a ground oven

Aboriginal cooking methods using ancient ground ovens still exist, particularly in the Wiradjuri area, along the Darling,
Murrumbidgee and Lachlan Rivers. At Lake Urana in western NSW I have seen such
ovens and only recognised them after having them explained to me. The ovens were
prepared by digging out a pit about 90 cm long and 60 cm deep, taking care to collect
any clay from the digging. The clay, usually fashioned into smooth lumps, would be
placed aside until the pit had been filled with selected firewood and then placed on
top. As the wood burned, the clay would dry quickly and become very hot. These
clay lumps, nearly red hot, would be removed from the pit using sticks for tongs, the
pit swept out and quickly lined with green leaves or grass on which small game such
as possums would be lain, covered by more green grass and weighed down by the clay lumps. All this was covered with earth from the original excavation to prevent loss of
steam. This method of cooking produced excellent results. In areas such as Arnhem Land, wrapping in moist paperbark from the Melaleuca trees is still a popular method
of cooking vegetables and meat in a ground oven. Iron particles in ground ovens
became aligned according to the magnetic field of the earth at the time the ovens were
last used – from this the age of the ovens could be calculated, a bonus for
archaeologists.

Goat Recipes

Goats originally came to Australia with the First Fleet in 1788. Current feral goat populations are descended from these and subsequent animals that were introduced for a variety of reasons. During the 19th Century, goats were set free on islands and on the mainland by mariners to ensure emergency supplies of food.

A few years ago there were about 2.6 million feral goats in Australia but this number has fluctuated widely under the influence of extended dry periods and the effectiveness of management programs.

In Australia, feral goats have been estimated to cause losses to pastoralism of $25 million per year.
Feral goats also adversely affect conservation values and biological diversity by damaging the vegetation and competing with native fauna. Their damage is most obvious and most severe on small islands.

Australia is the largest exporter of goat meat and live goats in the world exporting:

•19,000 tonnes of meat per annum to approximately 25 countries
•50,000 live goats to 15 countries
Major markets have traditionally been the US and Taiwan for meat and Malaysia for live export.

Goat is very low in fat, which is healthy but it also means that it can dry out in the cooking process. So when you are roasting cook on low heat or even use an oven bag.

Source Feral.org.au,Wiki.





Roasted Goat

Shoulder or leg of Goat
1 tspn vegimite or Bonox
Srig of rosemary
1 tbspn olive oil
2 cloves of garlic
pepper
1 Lemon or lime rind

Cut small insertions into the leg of goat with the tip of a sharp knife. Into these holes place slivers of garlic. Next rub the surface of the meat with the vegimite. Don't make it too thick. Sprinkle lightly with pepper and Lemon or lime rind
and roughly chopped rosemary.

Pre-heat roasting dish and place tbspn of oil in bottom of pan. Next place the goat into oven and cook on low to moderate oven approx 150 c for 4 hours.

Delicious!!!


Gourmet Goat

by Sue Gauge

1 leg of Goat 1/3 cup cider
1/2 cup dried apricots tbspn olive oil
herbs and spices of own choice
salt and pepper to taste.

Wash and dry the meat. Prepare a piece of alfoil big enough to wrap the joint in. Place meat on alfoil and cover with a little oil, herbs and spices to your own taste (Sue uses:- basil, rosemary, black pepper and a little tabasco)

Place a few dried apricots on top of and under the meat and drizzle the cider over them, being careful not to 'wash' the herbs off. Wrap the alfoil loosely around the parcel and seal the seams.

Roast in a medium oven 160-180 c for 2 - 2 1/2 hours depending on the size of the leg.

Make gravy using the cider and juices out of the meat parcel while meat is resting prior to being carved.

Goanna Recipes

Goannas are a protected species throughout Australia



Goannas are found throughout most of Australia, except for Tasmania, and manage to persist in a variety of environments. Most species are known to climb trees or outcrops, there are plenty of primarily arboreal species.

It is used by the aboriginal people for bush medicine and is a stable source of food hunted by  both men and women.




Flame roasted Goanna

Source : Mjhall.org


You can catch the goanna in trees or on the ground. When they're in trees you throw a stick at them. If they're in the ground you might have to dig it out of the ground. If you want to cook the Goanna throw it on to burning flames to singe the skin. Cook them in ashes (put them over the ashes). If it is pregnant lay it on its belly so the eggs do not burst.

Buffalo Recipes

Source:The Australian Buffalo Industry Council Inc

The first buffalo arrived in the Northern Territory at Melville Island in 1825, further buffalo were introduced around that time as more outposts were set up in the Top End, a large free range population developed from buffalo that were left behind as these outposts were abandoned or escaped during relocation.

It was not until the mid 1980’s that any significant number of buffalo were sent from the NT to other Australian states.


Buffalo meat is very low in fat, less than 2% and comparatively low in cholesterol, this leanness makes buffalo meat very healthy. The fat composition in the lean meat has a higher proportion of polyunsaturated and omega 3 fatty acids than in chicken lamb or beef. Buffalo meat has been found to be very high in protein, iron and zinc content.

Buffalo Milk has

58% more calcium than cows milk!
40% more protein than cows milk!
43% less cholesterol than cows milk!

Buffalo milk is a totally natural product that can be consumed like any other milk. Time after time participants in tasting trials pick out buffalo milk in preference to cows, goats and artificially manufactured milks. They just love the taste.



Nutrition

Buffalo meat has about the same protein content as chicken, 45% more iron, 61% less saturated fat and 33% less cholesterol.

Buffalo Burger Skillet

700 grams ground buffalo
1/2 onion, chopped
garlic powder to taste
salt and pepper to taste
250gms can tomato sauce
1 cup stewed tomatoes OR diced tomatoes
300gms can whole kernel corn, drained

1 1/2 cups cooked elbow macaroni

In a large skillet over medium heat, saute the ground buffalo for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and macaroni. Stir well and allow to heat through, about 5 to 7 minutes.


Buffalo Meat Loaf

1/2 cup ketchup
1/3 cup brown sugar
1/4 cup lemon juice, divided
1 teaspoon mustard powder
1 kg ground buffalo
3 slices bread, broken up into small pieces
1/4 cup chopped onion
1 egg, beaten
1 teaspoon beef bouillon granules

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder. In a separate large bowl, combine the buffalo, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 13x23cm (5x9 inch) loaf pan. Bake at 175 degrees C (350 degrees F) for 1 hour, coat with remaining ketchup mixture and bake for 10 more minutes


Buffalo Nacho Dip

500 gms ground buffalo
1 (500gms) container salsa
1 (250gms) carton sour cream
1/2 head lettuce, finely shredded
250gms shredded Cheddar cheese


Place buffalo in a large skillet. Cook and stir over medium heat until browned. Stir in salsa, and simmer over low heat for 10 minutes. Pat cooked meat into bottom of a pie plate, cover, and refrigerate. When meat is completely chilled, spread sour cream over meat. Arrange lettuce evenly over sour cream, and top with Cheddar cheese.


Onion Mushroom Burgers

2 lb. Buffalo Burger
1 cup finely chopped onions
½ cup sliced mushrooms
Fresh ground black pepper
¼ Cup Worcestershire Sauce

Combine mushrooms, onions and burger in mixing bowl. Add Worcestershire sauce. Knead until mixed thoroughly. Make into six patties. Grind Pepper on each side of patties and rub into meat. Pan fry, broil, or grill.


STEWS

Mexican Style Buffalo Stew

1.5kgs boneless buffalo chuck roast, cut into 1-inch pieces
2 TBS. vegetable oil
1/2 tsp. salt
1 c. ready-to-serve beef broth
1 c. prepared thick and chunky salsa
2 medium zucchini, halved lengthwise, then cut crosswise into 3/4-inch thick pieces
1 can black beans, drained (400gms.)
1/2 c. whole corn kernels, frozen
2 TBS. cornstarch dissolved in 3 TBS. water

In Dutch oven or large pot, heat oil over medium-high heat until hot. Cook and stir buffalo in 2 batches; brown evenly. Pour off drippings. Return buffalo to pan. Season with salt. Stir in broth and salsa. Bring to a boil; reduce heat to low. Cover tightly and simmer gently 1-1/4 hours. Stir in zucchini, beans and corn. Bring to a boil; reduce heat to low. Cover tightly and continue simmering 15 to 20 minutes or until meat and vegetables are tender. Stir in cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened. Serve with toppings, if desired. Makes 6 to 8 servings.


Quick Buffalo Stew

1kg ground buffalo
4 (500gms) cans mixed vegetables
4 (500gms) cans chopped tomatoes
1 large onion, chopped
ground black pepper
salt

In a large soup pot, cook ground meat over medium heat until browned. Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.


STEAK RECIPES

Zesty Steak Marinade

1/3 Cup Steak Sauce
1/3 Cup Barbecue Sauce br> 1 clove minced garlicbr> 1 teaspoon onion powder

Mix steak sauce, barbecue sauce, garlic and onion powder into bowl.
Use to marinate steaks in refrigerator for at least 1 hour.


Sirloin Steak Skewers

2 - 250gm. Buffalo Sirloin Steaks, about 13mm thick
1/3 cup A.1. Steak Sauce
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground red pepper
1/4 teaspoon ground white pepper

1. Pound steak to 6mm thickness. Spread 2 tablespoons steak sauce over meat. Sprinkle peppers evenly over steak sauce.
2. Roll up steak from short edge; cut crosswise into 8 coiled slices. On each of 4 skewers, thread 2 steak rolls through coils to secure.
3. Grill roulades over medium heat for 8 to 10 minutes or until done, turning and brushing occasionally with remaining 1/4 cup steak sauce. Serve immediately.


Peppery Filet Mignon in Red Wine

1/2 teaspoon coarsely ground black pepper
4 - 170mm. Buffalo Filet Mignons
1 tablespoon vegetable oil
1/4 cup chopped onion
1/4 cup steak Sauce
1/4 cup dry red wine
1 teaspoon dried marjoram, crushed

1. Sprinkle pepper over both sides of steaks, pressing into steak.
2. Brown steaks in hot oil in skillet over medium heat for 5 minutes on each side or until desired doneness; remove from skillet and keep warm.
3. Cook and stir onion in same skillet over medium-high heat for 3 to 4 minutes or until tender.
4. Stir in steak sauce, wine and marjoram. Heat to a boil; reduce heat. Simmer for 2 minutes or until there is about 1/3 cup sauce remaining. Serve over steaks.


Honey Mustard Sirloin

1/2 cup dijon mustard
3 tablespoons apple juice
1 teaspoon ground cinnamon
1 tablespoon honey
3 - 250gm. Buffalo top sirloin steaks

Cook on grill over medium heat.
Combine the mustard, apple juice, cinnamon and honey. Brush one side of the steak with the sauce. Grill and turn, adding more sauce.
Grill to desired doneness


Buffalo Sir fry and Spinach over pasta


500gm. Buffalo Sirloin steak
170gms. cooked thin spaghetti
1 pkg. fresh spinach, stems removed and thinly sliced (280gms.)
1 can sliced water chestnuts, drained (250gms.)
1/4 c. green onions, sliced
2 TBS. red chili peppers, chopped

Marinade:
1/4 c. hoisin sauce
2 TBS. reduced-sodium soy sauce
1 TBS. water
2 tsp. dark sesame oil
2 large cloves garlic, crushed
1/4 tsp. crushed red pepper

Stack steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine marinade ingredients; add buffalo, tossing to coat. Cover and marinate in refrigerator 10 minutes. Meanwhile cook pasta according to package directions; keep warm.
Remove meat from marinade. Bring marinade to a rolling boil; reserve marinade. Heat large nonstick wok or skillet over medium-high heat until hot. Add buffalo (half at a time) and stir-fry 1 to 2 minutes or until outside is no longer pink. (Do not overcook). Remove buffalo; keep warm.
In same skillet, combine pasta, spinach, water chestnuts, green onions and reserved marinade; cook until spinach is wilted and mixture is heated through, stirring occasionally. Return buffalo to skillet; mix lightly. Garnish with chili peppers. Makes 5 servings

Camel Recipes

Spidercam

Australian camels, roving in the only feral herds of their kind in the world and estimated to number 1,000,000, are descendants of camels imported into Australia, beginning in the mid-1800s, to help lay the foundations of the nation. Shipments came largely from the Indian subcontinent, but animals were also landed from Muscat, Yemen, Iraq and the Canary Islands.

Feral Camels in outback Australia

Australian camel meat can be cooked in almost any method in which you would cook lamb, (and it is a similar taste), the very best method is roasting.

Camel meat is a speciality in the Middle East

Roast Camel


In a deep roasting pan, or double pan if available, place approximately an inch (15cms) of water. Add the Camel meat roast. A sprinkle of curry powder is a good touch if the meat is not already marinated. Cover the meat with aluminium foil which will be removed in the last half hour of cooking.

By roasting in the water rather than oil, the meat will remain tender rather than drying out to which it is prone. The addition of a few peeled onions to the water will enhance the overall flavour.

Camel is often prepared as a stew. The small chopped pieces of meat tossed on plain flour before being added to a vegetable stock. With the addition of chosen vegetables and diced onion, ground black pepper and salt, and slow cooking, the stew produces a succulent melt in the mouth meal.

Camel can also be minced and used as burger meat. Once again we add chopped onion, choice of herbs, dash of curry powder, egg and breadcrumbs. Mix and cook exactly as you would with any hamburger mince. Diced bacon is an optional extra which may be added to main mix.

The camel neck is ideal for soups. It is very meaty and in a good vegetable stock will come away from the bone nicely. Diced root vegetables and onion with the addition of crushed tomatoes will make a hearty meal for a cold winters day. Enjoy!

Source:DK Mitchel at Helium.com

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.