If you have been to fine dining restaurants of late, you may have noticed the appearance of a lot more wild game and exotic meats such as kangaroo, crocodile, quail, pheasant, rabbit, goat and emu.
TV cooking shows also frequently feature unusual meats in recipes such as warm couscous pumpkin salad with dukkah kangaroo fillet, or venison with wild herb and potato.
What is behind this apparent shift? It is not just that diners are getting more adventurous. Wild game takes a lower toll on the environment, while their varied diets and active lifestyles make their meat both flavourful and much leaner than even the most prized cuts of beef. So whether you encounter them on a menu or cook them at home, the flavour experience will have you wondering why you haven’t been eating these meats more often.
The great thing for Manly locals is that you don’t have to go too far to experience these high quality, low fat proteins. Gary Stenzel, ‘Your Local Butcher’ in the Manly Harbour Village IGA centre, has an amazing range of wild and exotic meats. So grab a recipe, choose something different and start your new culinary adventure.