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Phone: 01474 352641

Exotic Meat & Game

Information on some of the Exotic Animals whose Meat we Stock.  See our Conservation Policy.


Kangaroo Kangaroo is produced only from free ranging wild animals living on land owned by people and not produced by organised farming.  The large-sized species which exist in high numbers can be hunted by commercial hunters.  This is supported by a wide range of professional ecologists in Australia, as agricultural production systems based on native animals rather than introduced livestock (e.g. sheep) offers considerable ecological advantages to the fragile Australian rangelands.

Kangaroo meat is high in protein and low in fat (about 2%). Kangaroo meat has a very high concentration of conjugated linoleic acid (CLA) when compared with other foods. CLA has been attributed with a wide range of health benefits including an anti cancer action and reducing body fats.

Kangaroo meat is considered to be tender. Minced (or ground) kangaroo meat may be substituted into dishes where minced beef would normally be used.


Ostrich The ostrich is a large flightless bird native to Africa (and formerly the Middle East).  It is the only living species of its family, Struthionidae.  Ostriches share the same family group as the Emu, Kiwis, and other ratites (large flightless birds).

Taste: somewhere between beef and duck, this deep-red meat is rich and gamey, but with a less fatty texture.

How to cook: slice the fillet and throw into a stir-fry at the last minute to prevent overcooking, which may cause the meat to toughen up.

Does Ostrich taste like Chicken?  No!  It tastes more like steak.


Camel The brisket, ribs and loin are among the preferred parts, but the hump is considered a delicacy and is most favoured.

It is reported that camel meat sometimes tastes like coarse beef.

Camel meat has been eaten for centuries.  (It has been recorded by ancient Greek writers as an available dish in ancient Persia at banquets, usually roasted whole!  We don't recommend you try this!)

The meat we sell is specially selected from young animals and we only sell selected cuts that are lean and tender.


Zebra Zebras are best known for their distinctive white and black stripes.  Their stripes come in different patterns unique to each individual.

They are generally social animals and can be seen to roam in small groups to large herds.

Zebra is very lean, low fat and tastes excellent.  Unusually for a red meat, zebra has a very light flavour - It's recommended as a good summer meat.  How should it be cooked?  Cook it like you'd cook a nice piece of Venison but don't go any further than medium rare.  If you want to be really bold, try it as a carpaccio.

Wild Boar

Wild Boar The wild boar, or colloquially simply called the boar, is a species of pig, and the wild ancestor of the domestic pig.  It is native across much of Central Europe, the Mediterranean Region (including North Africa's Atlas Mountains) and much of Asia as far south as Indonesia, and has been introduced elsewhere.

Wild Boar meat is of course leaner than pork roast, so it may need to be tenderized to some degree prior to cooking.  We source our meat from very young hogs, so tenderizing is unnecessary.

Wild Boar meat has a sweet, nutty, and intense flavor.  Wild boar meat is leaner and deeper red than pork; meat of the young boar is very tender.  Wild boar meat may be prepared like pork, do not overcook


Wildebeest Wildebeest are well known for their annual migration to new pastures.  Wildebeest are members of the antelope family.

Taste: as it looks, robust textured with a depth of flavour akin to dark, well-hung beef.  How to cook?  Dice, fry with onions, dust with flour, add beef stock and cook on a low heat to make a rich, meaty pie filling or stew.

With stampede speeds of up to 50mph, they're leaner than they look 97% fat-free in fact - great news for your heart and waistline.  The dark-red colour of the flesh indicates a high iron content, so wildebeest meat is also great energy booster.


Bison The American Bison is a North American species of bison, also commonly known as the American buffalo.  "Buffalo" is somewhat of a misnomer for this animal, as it is only distantly related to either of the two "true buffaloes", the Asian buffalo (or "water buffalo") and the African buffalo.  The American Bison is more closely related to the Wisent or European Buffalo.

It tastes similar to beef.  The thing about bison is that it is extremely lean, so it's very easy to over-cook it if you are not careful.  Slow cook it on a grill and you can season it the way you would season a beef steak.


Crocodile Crocodiles tend to congregate in freshwater habitats like rivers, lakes, wetlands and sometimes in brackish water.

They feed mostly on vertebrates like fish, reptiles, and mammals.  They are now actively farmed for their meat.

It tastes similar to chicken although slightly harder to chew.


Reindeer Originally, the reindeer was found in Scandinavia, Eastern Europe, Russia, Mongolia, and northern China. In North America it was found in Alaska, Canada, and the northern US from Washington to Maine.  Large populations of wild reindeer are still found in Norway, Siberia, Greenland, Alaska, and Canada.

Reindeer meat tastes surprisingly good.

Expecting it to taste like Venison you will be surprised to taste what appears to be really good beef.

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