Forever Eating

Curried Crocodile

By P. Edwards

Ingredients:

1 ½  pounds crocodile tail  meat - cut into thin strips

¼ cup butter or olive oil

2 large onions, diced

2-3 tbs curry powder, or to taste

1 finely chopped carrot.

½ cup water or chicken broth

Directions:

Rinse crocodile tail meat, pat dry with a paper towel, and cut into thin strips. Heat oil in a large skillet over medium high heat and add crocodile meat. Braise meat until browned. Add onion and sauté until soft and golden brown. Remove meat and onions from pan and put in separate dish, reduce heat to medium and add the curry powder to pan. Stir the curry powder, adding a bit more butter to incorporate and deglaze then slowly add water and carrots; stir, around 4 more minutes.  Return onions and crocodile meat to pan and blend together, Cover skillet and simmer over medium low heat for about 30 minutes or until crocodile is tender. Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)

*Optional:     For a sweet curry I add sultanas (raisins), bananas also apple. For a creamy curry add 1 cup plain yogurt.

Kangaroo Tail Soup

by K. Antipas

Serves 2

This recipe gives a very hearty soup which is a meal in itself. Allow plenty of time to make it as the tail is best marinated for two days before cooking commences. Like oxtail, long slow cooking is essential to extract the full flavor and the bone marrow. Allow 3 hours cooking time.

Ingredients:

Southern Game kangaroo tails

Marinade 1.2 dl olive oil

1.2 dl wine vinegar 1.3 dl water 6 cloves 2 teasp. salt 6 bay leaves 6 black peppercorns

Boil all marinade ingredients together for 5 minutes and set aside to cool. Do not use an aluminium vessel for cooking or marinating. Southern Game Meat's packs of kangaroo tail come already into appropriate 3 cm sections. Remove any thick sinews from the meat if necessary, place in a bowl (preferably glass or china) and pour over the marinade.

Emu Steak in Red Wine

by K. Antipas

Ingredients:

500gr Emu steak, chopped

70gr bacon rashers, chopped

150gr onion, chopped

1 clove garlic

10gr flour

30gr tomato paste

125ml red wine

125ml water

5gr beef stock, cube or powder

200gr small mushrooms, halved

10gr chopped parsley

Directions:

Combine bacon, onion and garlic in a shallow dish, cook for five minutes. Stir in flour, steak, tomato paste, wine, crumbled stock cube and mushrooms. Cover.  Cook for 35 minutes or until steak is tender.  Serve sprinkled with parsley.