 February 2011 Glenloth Game pheasants available at Wangara Hopkins River Beef Poussin Jamie's
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Unit 1-321 Arden St
Kensington, Melbourne, Victoria,
Australia, 3051
T: (03) 9376 8188
F: (03) 9376 8177
T: 7:30am - 4:00pm
W: 7:30am - 4:00pm
Th: 7:30am - 4:00pm
F: 7:30am - 3:00 pm
Sat: Closed
Sun: Closed
Wangara Poultry & Game is open to the public
We accept cash, EFTPOS and major credit cards
Recipes - Crocodile
Crocodile has a light delicate flavour which is complimented by tropical fruits. Strong marinades are not recommended. Do no overcook.
Sauteed Crocodile Fillets:
Ingredients:
Crocodile 1 kg
Chinese celery, a pinch, finely chopped
Red capsicum, a pinch, finely chopped
Garlic, 1 clove, finely chopped
Seasoning
10 mlChinese Cooking Wine
Sesame oil, few drops
Fish sauce, ½ tea spoon
Cornflour, 1 tea spoon
Method:
Preparation
Cut crocodile fillet into slices and marinate with 60gm of water, 12gm corn starch and few drops of oil. Finely chopped Chinese celery, red capsicum and garlic, set aside.
Cooking method
Heat wok with 500gm peanut oil. Plunge the marinated crocodile to seal the flavour, leave crocodile in strainer. Reheat wok with 20ml of oil then add all seasonings, crocodile and rest of ingredients. Quickly sauteed for 15 seconds and serve.
Crocodile with Mango and Basil Sauce
300gm crocodile tail or body fillet, cut into thin slices
30gm peanut oil
20gm basil leaves
20gm parsley
5gm chopped garlic
20ml white wine vinegar
200ml olive oil
1 mango, stone removed
Salt and pepper
Method
Heat peanut oil in a frying pan, saute seasoned crocodile pieces for about 3 minutes then set aside and keep warm.
Blend basil, garlic, parsley, vinegar and olive oil in a food processor until smooth
Slice mango thinly and arrange on a plate. Place crocodile slices in the centre, drizzle basil sauce around the plate and garnish with fresh herbs
Crocodile, Paw Paw & Banana Kebabs
300 gm crocodile tail fillet
1/4 paw paw
olive oil
60 ml white wine
bananas 1 per serve
Method
Slice crododile into 1-1.5cm medallions across the grain. Thread onto wet bamboo kebab sticks.
Crush pawpaw into a flat casserole dish, adding wine and a splash of olive oil. Add kebabs making sure they are covered and refrigerate for 30 minutes
Preheat chargill style BBQ and place kebabs over coals and cook until just browned. Do not overcook
To cook bananas, do not peel, cut lengthways and sprinkle with 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 BBQ bananas placed around a dish, place kebabs in the centre and serve with cold cucumber and yoghurt salad and some crusty fresh bread
Crocodile with Lime & Ginger Sauce
400gm crocodile meat, cut into 2cm cubes
40ml lime juice
200ml chicken stock
30ml honey
30gm brown sugar
5gm ginger finely diced
30ml olive oil
10 gm cornflour
salt & pepper to taste
8 bamboo skewers
Method
Thread crododile meat onto bamboo skewers, place in a flat dish, season with salt and pepper, pour lime juice over and refrigerate for 1 hour.
Remove skewers from refrigeration and reserve lime juice for the sauce.
Heat olive oil in a frying pan and saute crocodile for about 5 minute, set aside and keep warm.
Combine lime juice, honey, brown sugar, ginger, chicken stock and cornflour in a saucepan. Bring to boil, reduce heat and simmer for 2 minutes.
Place skewers on plates and spoon sauce over meat.
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