Considering the following are either protected or difficult to get hold of, this post is more an information source or reference point rather than a cooking guide. If you have tried any of the below, however, I’d love to hear about your experience and your cooking tips in the comments.
GOANNA
Goannas, or monitors as they are known elsewhere in the world, are a very distinctive group of lizards. They’re an edible reptile that is low in fat with a succulent flesh.
The Goanna features prominently in Aboriginal mythology and Australian folklore. Traditionally, they formed an important part of the diet of many First Nations Australians. A common tale was that the bite of a goanna was infused with a powerful incurable venom. Every year after the bite (or every seven years), the wound would flare up again.
Goanna is usually cooked on an open fire or in a ground oven. Cooking on an open fire allows the scales to become crispy allowing for easy removal. However, the goanna is highly protected in Australia, and their flesh is not available commercially.
OSTRICH
Ostriches are the largest flightless bird native to Africa. They can grow up to 2.75 metres tall and weigh up to 156.5 kilograms with the ability to run up to 74 km/h. It’s farmed all around the world for its feathers, skin and meat.
In comparison with other meats, ostrich is a nutritional, healthy choice with the meat being very lean and low in cholesterol having one third the content of beef. This makes it a great choice for the health conscious.
It has a delicate flavour that doesn't require a lot of extra flavours or herbs, and due to its low fat content it should not be cooked past medium as it’ll dry out and become flavourless.
SNAKE
Snakes are highly protected in Australia. If you’re lucky enough to legally get your hands on one of these amazing creatures then this is going to help you a lot with your preparation. Firstly, cut the head off with a sharp knife then slit the skin down the body of the snake about 15cm. Grab hold of the slit skin in one hand and the meat underneath in the other and pull the skin downward and away from the meat. Now remove the insides and rinse under cold water. Cut the meat into small bite sized pieces.
The most easiest and common way to cook the snake is to dip it into some seasoned flour and quickly fry it in a pan with some oil. You can also deep-fry the snake or cook it in stews and soups. The taste has been described somewhere between chicken and fish in texture and flavour, and may be made to seem like either.
CAMEL
Camels have been used for centuries for their meat, milk, as a form of transport, and in some countries, for their blood. A whole camel provides a substantial amount of meat with some species weighing up to 650kg. The meat tastes a lot like beef but a slight more course and more flavoursome. For ultimate results it should be cooked medium-rare or medium and it will also carry the flavours of marinades quite well.
There’s quite a large population of feral camels in Australia and providing all other legislative requirements are met, it is legal to hunt for them. You must have a firearm license and the firearm must be secured and transported in accordance to the legislation, and you must have permission from the owner of the land which you are hunting on.
EMU
The Emu is Australia's tallest native bird. It stands between 1.6-1.9m and weighs in around 30-45kg. They’ve been sourced for some time for their meat, their eggs, for leather, and emu oil.
The meat is very lean, tender and flavoursome. It’s the perfect meat to serve from the BBQ and is great in stir-fry’s or even marinated. Having a low fat content, emu should not be over-cooked and should be seared quickly to contain the flavour and natural juices of the meat. Medium-rare provides the best result and it should be sliced across the grain for maximum tenderness. Emu will readily adapt to your favourite red meat recipe but cooking times should be closely monitored.
Emu’s are a protected species and it’s illegal to take emus or emu eggs from the wild in Australia.
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