Preparing Game Meats of Australia
Crocodile (might use these with caiman or iguana or chicken?)
Use fresh or salt water crocodile of good quality. To prepare remove the center bone and obvious pieces of fat. It has a mild appetizing flavor
which is enhanced with a little oil and lemon or oil and wine marinade. The taste is comparable to chicken.
1 1/2 lb crocodile fillet
Juice of a clove garlic
2 tbsp lemon juice
Remove backbone and butterfly fillets to 3/4" thick. Sprinkle with pepper,
garlic, and lemon juice. Grill for nor more than 5 min. per side. Serve
immediately with fresh vegetables and salad. A Nice fruit or tomato chutney
Yield 4 portions
This is a very lean meat with only 2-5% fat content, high in protein and low in cholesterol. Steaks are grilled while other cuts make stew or casserole.
Wild roo is more tasty than farm roo but needs more marinade as it is less tender.
1 1/4 lb kangaroo meat
1/2 c. olive oil
1/2 c. cornmeal
2 med. onions
2 cloves garlic crushed
2 tbsp chopped sundried tromatoes
1 tbsp crushed juniper berries or 2 tsp ground allspice
1 1/2 cups water
1 cube beef stock
Heat oil in heacy saucepan or casserole. Add onion and garlic and stir fry until golden. Cut meat into bite size pieces and dip into cornmeal, add to
pan and stir fry 6 min. Add tomatoes and juniper berries, water and stock cube. Cover and bake at 150 deg. F. for 90 min.
Yield 4 portions
Papa Roo Fillets
1 1/2 lb. Kangaroo steak
1 tsp peppercorns
1 tsp coriander seeds
1 small papaya
2 tsp butter
1/2 cup guava jelly
1/4 cup gin or vodka
Cut steaks into serving pieces . Grind peppercorn and coriander together and sprinkle on meat. Squeeze lemon juice and leave for 1 to 1 1/2 hours.
Slice papaya into 3/4" pieces. Grill steaks 5 min. per side on a very hot grill. Heat margarine in pan and fry papaya until slightly brown. Serve
steaks on browned fruit slices. For a sauce mash guava jelly and beat in gin or vodka.
Yields 4 portions.
High in protein and low in fat there is very little meat on the carcass compared to other birds.
Grilled Emu with Mango
1 1/4 lb. emu fillet
1/2 tsp ground cloves
1/2 tsp crushed cardamom pods
2 tsp ground coriander
1 clove garlic crushed
2 tbsp low fat yogurt
Trim sinew or silver skin from fillets and cut into 3/4" slices. Make a paste of cloves, cardamom, garlic, and yogurt. Spread on steaks and leave
for an hour. Grill for 4 min a side. Serve on dry toast with vegetables and chutney.
Yield is four portions