You wouldn’t normally associate Australia with being a nation of carnivorous meat-eaters, but look at the kind of exotic stuff on sale regularly in this country!
Wherever you go in Australia you can be sure to find some incredible wildlife. Unfortunately for this wildlife, it often ends up on the barbeque. Australia is a big meat-eating country and with fine weather for much of the year, those BBQ parties are pretty common. So next time you’re hiking through the Blue Mountains and spot a ‘roo, or next time you’re in the Northern Territory and think about a “saltie”, remember that it is far more common for Humans to eat them than it is for them to eat us!
Kangaroos have been historically a staple source of protein for indigenous Australians. Kangaroo meat is high in protein and low in fat, as well as being stronger in flavour than meat from commercially-raised animals. Minced (or ground) kangaroo meat may be substituted in dishes where minced beef would normally be used. Kangaroo meat was legalised for human consumption in South Australia in 1980, and in all other Australian states in 1993.
Ostrich is a red meat that looks and tastes similar to beef but is lower in fat than other popular meats such as chicken or turkey. It is also very high in protein and calcium. Dried and cured ostrich meat can be used as biltong in South Africa, but in Australia they just love it off the grill with chips!
You will find that crocodile is very like pork in taste when it is cooked. There are quite fine threads of fat running through the white meat which, when crisped nicely, add a lot of flavour to this otherwise fairly bland tasting meat. This will definitely surprise your family and friends when you “throw a croc steak on the barbie”! Thinly sliced crocodile meat strips can also be used for fajitas and wraps.