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KANGAROO - OSTRICH - CAMEL - ZEBRA - WILD BOAR - WILDEBEEST - BISON - CROCODILE - REINDEER - PIGEON - DUCK - RABBIT - VENISON - PHEASANT

Phone: 01474 352641

Exotic Meat Recipes
1. Cooking Kangaroo
2. Cooking Ostrich
3. Cooking Camel
4. Cooking Zebra
5. Cooking Wild Boar
6. Cooking Wildebeest
7. Cooking Buffalo/Bison
8. Cooking Crocodile
8. Cooking Reindeer

Kangaroo

Kangaroos
Cooking with Kangaroo:

Kangaroo meat is used by some of the worlds best restaurants because of its high quality and unique flavour, also because it's very low in fat and therefore very good for you.  Kangaroo has a rich appealing flavour that combines well with many other foods.

Kangaroo meat is very low in fat, usually less than 2%.  This is lower than most other red meats.  This makes Kangaroo very healthy but also means it must be cooked carefully.  Kangaroo is also very high in protein 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 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 min prior to cooking.  It should then be placed in a very hot pan and quickly turned over to ensure all sides are 'seared', that 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 to medium rare.  If roasting it can be transferred to the oven, but once again not cooked further than medium rare.

Guide to cooking times:

  • Stir Fry: (5mm thick) 1 minute maximum
  • Kebabs: (1.5cm cubes) 2 minute per side (leave space between cubes)
  • Medallions: Steaks (2.5cm thick) 2-3 minutes per side.
  • Roasts: Brown in pan then cook in pre-heated oven for 8-12 minutes per 500gms at 220 degrees Celsius or 15-20 minutes at 200 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 meat. Kangaroo mince is even easier to use and can be cooked exactly as other minces.

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Ostrich

Ostriches
Cooking with Ostrich:

Ostrich Meat is a red meat with the characteristics of poultry meat and low in fat. Ostrich meat can be used as steak for frying, or any of your favourite dishes as a substitute for beef.

Ostrich Steak/Fillet
Ostrich Meat has a very low fat content and for this reason, it is best to cook over a high heat to seal the meat, then reduce heat and cook as a Beef Steak according to the cut.

The fillet is wonderful just cooked on its own to appreciate the full natural flavour.  The great thing about fillet is that it can be cooked to your taste, and can even be eaten raw (as Carpaccio) so a little pink in the middle is ideal and will maximise your enjoyment of this product.  Over cooking to very well done will ruin the steak.

Ostrich Steaks are excellent with your favourite marinade, with cranberry jelly or redcurrant sauce being particularly good.

Cooking times: Fry for approx. 3 to 4 minutes per side - check during cooking with a knife by cutting open slightly.  If grilling under a gentle heat, cook for approx. 6 minutes each side and check with a knife as per above

Ostrich burgers
Fry in a little light oil or grill under a low heat.  Ensure the burger is cooked all the way through but try not to over cook, particularly if using a grill as they will dry out.  The meat needs to be just brown.

Cooking times: Fry for approx. 6 - 8 minutes each side and check during cooking by slightly opening the burger with a knife or cook until the burger can be broken on one side with tongs.

Ostrich Roast
The larger leg muscles are excellent for roasting as the weekend joint or even a mid-week treat, cold or hot!  Use a roasting bag to contain the juices and prevent the meat from drying out.  Centralize the meat in the roasting bag, do not pierce the bag, place on a tray in the preheated oven and cook as the instructions below.

Cooking times: Cook at a temperature approx. 150C for 45 minutes per kg + 20 minutes.  Reduce cooking temperature by approx. 20C if using a fan-assisted oven.  Check the product is cooked to your satisfaction as you would with any other joint.

Other Uses
Other ideas for ostrich meat include cubes for Goulash, mince for Bolognaise, stir-fry for Chinese and anyway for your favourite Indian recipes!

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Camel

Camels

Cooking with Camel
Most cuts of camel are very lean and steak cuts need to be cooked on a very hot surface to sear the meat and keep the juices in.  The same applies for roasting camel.  You will need a very hot oven for the first thirty minutes. Red Camel Stew
Ingredients:

  • 750g camel meat
  • 3 cups cold water
  • 3/4 cup dark soy
  • 50g red dates (jujubes)
  • 1/2 cup shoa hsing wine
  • 1/2 cup yellow rock sugar
  • 3 cloves garlic
  • 3 - 4 cm piece ginger, sliced
  • 2 star anise
  • 2 cassis sticks
  • 2 pieces dried mandarin peel
  • 1 spring onion
Method Place all the ingredients (except camel meat) in a large saucepan and bring to the boil.  Simmer for 20 minutes to allow the flavours to infuse.  Add camel meat and make sure it is covered with liquid.  Simmer for 2 - 3 hours until tender.

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Zebra

Zebra


Cooking with Zebra

Zebra is very lean, low fat and tastes excellent.  Unusually for a red meat, zebra has a very light flavour.

Zebra steaks should be cooked like a nice piece of Venison but don't cook more than than medium rare.  If you want to be really bold, try it as a carpaccio.

Zebra Stew
  • 1 & a half lbs. zebra meat, using topside
  • 1 tablespoon flour
  • Good pinch of mixed herbs
  • 1 lb. tomatoes, peeled
  • Salt and pepper
  • Pinch of celery salt
  • 3 tablespoons oil
  • 1 large onion
  • Pinch of paprika
  • 1 cup stock or Knorr-Swiss onion soup
  • half a cup cream
Cut meat into stewing pieces, dip in seasoned flour and brown in oil.  Add tomatoes, quartered and seeds removed, then the stock or soup and seasoning.  Simmer until tender, depending on age of zebra. Just before serving add cream and a little red wine, if available.

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Wild Boar

Wild Boar


Cooking Wild Boar
Wild boar is lean meat that should, as a rule, be cooked at lower temperatures than other meats.  Avoid overcooking.  Wild boar, raised like beef, is range fed and therefore can be served on the rare side.  A rule of thumb for cooking wild boar is "low and slow".  The temperature for cooking roasts for example, is 250-275 degrees Fahrenheit.  The amount of time depends on your personal preference as to how well done you would like to cook your meat.  For chops, bake with a sauce for best results or if you prefer, pan-fry at a medium heat. Always check frequently so as not to overcook.

Wild boar is excellent barbecued.  When prepared properly it is flavorful and very tender.  Wild boar also makes tasty sausage, jerky and ground meat products.

When preparing wild boar for cooking remember, never thaw or cook this meat in a microwave, as it will become very tough and dry.  Slowly thaw meat the day before and marinate overnight for best results.  Pineapple juice or wine is a particularly good choice for marinade because it contains an enzyme that actively breaks down muscle fiber.  Therefore it is highly effective as a meat tenderizer.

The wild boar's light fat layer can be easily trimmed.  But many cooks believe the fat layer provides a "self-basting" element and helps retain succulence.

Smoking (slow cooking Quarters or Wild Boar Hogs) Barbecue

This is a common and excellent way for preparing wild pork.  Ideal for friend and family get-togethers.
First of all read the tips above.

Gather your favorite seasonings such as lemons, peppers, onions, potatoes, and any other seasonings that suit your taste.

Completely wrap the meat so the vapors are locked in as well as possible and the drippings will not escape.

Slow smoke (or bake) at about 275 - 300 degrees turning or rotating as needed to insure even cooking.  The time will vary greatly depending on the size.

Whole hogs should cooked overnight or all day. Quarters will usually cook in 5 - 6 hours.

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Wildebeest

Wildebeest
Cooking Wildebeest

It tastes as good as it looks! - robust, textured with a depth of flavour akin to dark, well-hung beef (97% fat-free).

Cooking: STEW or PIE

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.  Steaks are tasty.

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Bison/Buffalo

Buffalo/Bison
Cooking Bison/Buffalo
Bison is the most flavoured red meat available to today's consumer.  Naturally nutritious, tender and easy to prepare.  Bison is an excellent red meat source, low in fat, high in protein and rich in flavour.

Cuts available include Fillet Steak, Sirloin Steak, Ribeye Steak, Rump Steak, Top Rump Steak, Grill Steaks, Topside Joint & Diced Steak.

Always remember that, averaging all cuts, buffalo has 76% less fat than beef.  The lower fat content in buffalo means that the meat will cook faster, so it is especially important not to overcook your buffalo.  With that in mind and following some very simple guidelines, you can use buffalo in any of your favorite meat recipes.

The most important rule of thumb to remember: cook with lower heat and use moisture retaining techniques.  Searing buffalo meat on both sides helps to seal in natural juices.  When cooking steaks and burgers, anticipate that the meat will be ready a little faster than beef to the same degree of doneness.

Buffalo Rib Roast With Orange-Molasses Glaze

(From American Game Cooking by John Ash and Sid Goldstein )
This is a favorite recipe.  The orange-molasses glaze is flecked with mustard seeds to give it texture and flavor. The resulting spicy, sweet crust that it imparts to the roast is quite captivating.  This approach works equally well with other domestic cuts of meat such as a beef standing rib roast or a pork loin.  This is a great dish for a holiday dinner especially when coupled with the carrot-sweet potato pure.

a) 1 buffalo rib or top sirloin roast (7 to 9 pounds)
b) 1 tablespoon olive oil
c) 1 and quarter cups (1 medium) finely minced red onions
d) 3 tablespoons finely minced garlic
e) 1 tablespoon cracked black pepper
f) half cup balsamic vinegar
g) 1 & a quarter cups fresh orange juice
h) 1 tablespoon grated orange zest
i) 1/3 cup molasses
j) 1 Tablespoon coriander seeds, toasted and crushed
k) Quarter cup yellow mustard seeds
l) 1 cup dry red wine
m) 2 cups beef, veal or basic Game Meat Stock
n) Salt and freshly ground pepper to taste
o) Carrot--Sweet Potato Pure (recipe follows)

Carefully trim roast to remove all but a thin layer of fat.  Tie securely if desired and set aside in a roasting pan or a rack.
Heat oil in a separate saucepan and saut onions and garlic until just beginning to color.  Add pepper, vinegar, orange juice, zest, molasses, coriander and mustard seeds and bring to a boil.  Reduce heat and simmer for 8 to 10 minutes or until glaze is lightly thickened.   Cool.

Generously paint roast with glaze and allow to sit at least 2 hours at room temperature, or overnight refrigerated, before roasting (bring back to room temperature before roasting).  Reserve any remaining glaze to baste roast during cooking.
Preheat oven to 450F and roast for 15 minutes.  Reduce heat to 325 and continue to cook until a meat thermometer registers 130F.  Be careful not to overcook or meat will be dry and chewy.  Baste roast occasionally with any remaining glaze.

Remove roast from pan and keep warm.  Add wine and stock to roasting pan and bring to a boil, scraping up any brown bits.  Reduce slightly and then strain juices. Correct seasoning with salt and pepper.  Slice roast and serve with warm pan juices and a dollop of carrot-sweet potato pure.  Leftover roast can be used to make Buffalo Chili.

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Crocodile

Crocodile
Cooking Crocodile

Crocodile meat is usually sold frozen as tail steak, stew meat, burger, wings (legs), or sausage.

Preparation, uses, and tips:
Braising
Rinse crocodile or alligator tail meat, pat dry with a paper towel, and cut into cubes. Saut onions and spices in a skillet. Add meat and a small amount of cooking liquid. Simmer until tender, about 40 minutes. Pan-frying
Rinse crocodile or alligator tail steaks and pat dry with a paper towel. (For blackened alligator steak, rub meat with a mixture of spices.) Heat a skillet until hot. Add oil or butter. Sear steak for two minutes, turn and sear the other side for another two minutes. Larger steaks may take up to a total of five minutes. For alligator balls, mix ground meat with egg and spices, dredge in flour, and fry until brown.
Stewing
Rinse crocodile or alligator meat, pat dry with paper towel, and cut into cubes. Dredge in flour and spices. Brown in oil if desired. Then put in a Dutch oven and cover with liquid and herbs, spices, and vegetables. Cook in a preheated oven at 325F (160C), or on the stovetop over low heat until meat is tender.
Grilling
Rinse crocodile or alligator tail and pat dry with paper towel. Marinate in milk and spices for three hours. Drain marinade and pat meat dry. Brush tail meat with oil and place on prepared grill with rack about 4 to 6 inches (10 to 15cm) from the heat source. Grill for about 10 minutes on each side.
Broiling
Rinse crocodile or alligator tail, pat dry with paper towel, and cut into slices. Lay slices on broiler pan, brush with butter, and place 6 inches (15cm) from element. Broil 10 to 15 minutes, turning halfway through.

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Reindeer

Reindeer
Cooking Reindeer

Reindeer meat is fine-fibred, tender and lean.  Reindeer roast ought to be cooked over low heat.  Reindeer meat is also known for its wild taste which should not be spoilt by too much spice.  Boiling is the traditional cooking method.

Reindeer meat is rich in vitamins, containing vitamin A, vitamin E and all vitamins B.  Its protein content is 23 %. The fat content is very low.  Reindeer fat is very much like fish fat.  Especially the winterfeed of reindeer, meat contains a lot of selenium.

Do not put salt in the marinade
Bread the cutlets before cooking.
Do not overcook the meat. Overdone meat is no longer juicy.
Fry the cutlets at a lower temperature than steaks and chops. Do not burn the surface.
Do not spoil the wild taste with too much spice.
Flavour the sauce e.g. with honey, black currant jelly, anchovy juice, sherry, portwine, green or rose pepper or wild herbs.

Cold-smoked, vacuum-packed products are usually high quality

. TRADITIONAL SAUTEED REINDEER

  • 50 g of butter or oil
  • 400 g of reindeer meat
  • 0,5 dl of water or beer
  • salt
  • black pepper
  • (crushed garlic)
Melt the butter in a pot.  Put the frozen meat into the pot.  Cover the pot with a lid.  Let the meat thaw out.  Turn it a couple of times.  When the liquid has evaporated, add the crushed carlic, salt and pepper.  Allow the meat to brown some more.  Turn it carefully.  Add the liquid.  Put the lid on and let the meat simmer for about 30 minutes.  Serve the hot meat from the pot with buttered potatoes and cranberries.

(Association of Reindeer Herding Cooperatives, Rovaniemi. Nelita 1999.)

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