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Exotic Meats

post #1 of 7
Thread Starter 
Been over to a friends place to do some work for him today, and came away with some unusual meats.

This stuff is £99.00 per kilo or $66.00 per pound!!!!!!!!








He also had things like Crocodile, Phython and Giraffe!

This will be going on sale mail order in the UK anytime now!
post #2 of 7

Looks fun! Exotics are just to darn expense! My family lived on Emu and Ostrich one summer. I was consulting for a farm that raised them and would travel with the owner doing demos for restaurant suppliers. I had a freezer full to play with and do recipe development. It was some great meat but at $20 a pound, did not catch on in the states. My oldest Chef Daughter trained in Italy and said her favorite meat there was Horse. All the Horse meat in the US is exported and not available. Too many people call them Pets.102.gif I would like to try Camel sometime as well...JJ

post #3 of 7

There is a few restaurants owned by a famous chef in Fort Worth; Jon Bonnell.  He specializes in wild meats and seafoods (see http://bonnellstexas.com/  http://waterstexas.com/about/  and  https://www.bestchefsamerica.com/jon-bonnell/).  I've had the pleasure to have met him several times (through my oldest son, who is on the BBB with him as past president).  Great restaurants, George Jr. took us to his Texas Cuisine restaurant for several Mother's Days.  Wasn't cheap, no Bubba Burgers, lol!  (There is a brand of burgers here in the frozen meat aisle at Walmart with that very name, "Bubba Burgers" lol!)

post #4 of 7
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

All the Horse meat in the US is exported and not available. Too many people call them Pets.102.gif  I would like to try Camel sometime as well...JJ

He sells horse meat as well. I had it in Germany where it's fully accepted.
Quote:
Originally Posted by Pops6927 View Post

There is a few restaurants owned by a famous chef in Fort Worth; Jon Bonnell.  He specializes in wild meats and seafoods

If it good tasty meat then why not use it. He says he can get Giraffe! Need a big fridge to get the Neck in!!!
post #5 of 7
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

I would like to try Camel sometime as well...JJ

Hi JJ, found a recipe for your Camel. Please see note about size of Dutch Oven required!😀

Genuine Australian Camel Stew
NOTE: Recipe requires a quite large Dutch Oven, Recommended for entertaining V.I.P's in Camp.
3 Medium sized Camels 1 ton salt
500 bushels Potatoes
1 ton pepper
200 bushels carrots
3000 sprigs parsley
2 small rabbits
1000 gallons of brown gravy.
Cut camels into bite sized pieces, cube vegetables. Place meat into pan and cover with 1000 gallons of brown gravy. Simmer slowly for 4 weeks. Garnish with Parsley, Should serve 3800 people. If more are expected add 2 rabbits.
Mr. McGregor's note: I haven't tried this recipe as I have been having trouble obtaining the camels but you may have better luck.
Jim McGregor, Australian Scouter jimmcg@ozemail.com.au
😀😀😀😀😀😀😀😀😀😀😀😀
post #6 of 7
Quote:
Originally Posted by Chef JimmyJ View Post
 

Looks fun! Exotics are just to darn expense! My family lived on Emu and Ostrich one summer. I was consulting for a farm that raised them and would travel with the owner doing demos for restaurant suppliers. I had a freezer full to play with and do recipe development. It was some great meat but at $20 a pound, did not catch on in the states. My oldest Chef Daughter trained in Italy and said her favorite meat there was Horse. All the Horse meat in the US is exported and not available. Too many people call them Pets.102.gif I would like to try Camel sometime as well...JJ


JJ,

my last trip to medford i stopped at a friends burger joint :icon_rolleyes: and with all the off the wall offerings he does this trip he had Camel....there was no question i was in and i have to say he cooked it rare by request and it was outstanding. the trip before he had water Buffalo (which was also great). if you liked the Ostrich and Emu you must try Kangaroo!

 

Tom

post #7 of 7

I find horse a bit "sweet" for lack of a better term. What I found was that there was a bit of the savoury flavour missing.

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