Crocodile Tail Fillet - Crocodile has a subtle taste and should be treated like Monkfish. Do not over cook as it's low in fat, best to sauté in a medium to hot pan using butter or olive oil (do not use margarine as this can affect the taste) allow the meat to rest before serving. A delicate flavour so keeping it plain and simple is always best.
Oslinc Tip - Marinade to help retention of moisture (use any citrus such as lime, orange etc). Other flavours that work well with Crocodile; fruit chutneys (esp. Mango), Rosemary, Garlic, Basil, Ginger, Chilli, Salt, Pepper.
Crocodile Burgers - Cook thoroughly, ideal for pan frying or oven bake.
Kangaroo Fillet - Pan fry on a high heat for approx 2-3 minutes each side. Remove from heat , cover with foil and rest for 5 minutes before serving. Best served medium rare as the meat is very low in fat.
Kangaroo Stir-fry – Cook quickly in a very hot wok or pan, do not over cook the meat. Strong flavour such as chilli and ginger go well with this meat.
Kangaroo Diced Steak - Use your favourite recipe, the meat will cook quicker, shrink less during cooking and will certainly make an extra lean and delicious casserole.
Kangaroo Mince – Ideal for Shepherds Pie (or Roo Pie in this case) Spaghetti Bolognese, Chilli Con Carne etc. A rich and creamy texture that really is low in fat.
Kangaroo Meatballs – Cook thoroughly, pan fry or oven bake.
Kangaroo Sausages – A very low fat sausage with a high meat content. Cook thoroughly, ideal for frying, grilling, roasting or BBQ.
Kangaroo Burgers – Cook thoroughly, ideal for frying, roasting or BBQ. A very low fat burger made with 90% kangaroo steak meat therefore we recommend cooking slowly on a low heat so not to dry the meat out.
Ostrich Fillets & Steaks – Having little or no fat they can easily dry out. Best served rare to medium rare. Fry in a little oil, quickly sealing the meat each side and then cook for approx 2-3 minutes each side and allow to rest before serving. Alternatively, wrap in tin foil with a little butter (optional) and put in the oven for 15 to 20 minutes on a medium heat.
Oslinc Tip – Marinade with lemon juice or balsamic vinegar or red wine for 2 – 4 hours, then simply pan fry for 2 to 3 minutes each side in a drizzle of olive oil.
Part Cooked and Frozen Ostrich Fillets & Steaks – Quick, convenient and easy to cook, a healthy alternative for a busy lifestyle. Defrost the steaks before cooking and remove from packaging. Brush with olive oil and season or marinade.
Oven Bake – Preheat oven to 200 C, place on baking tray in middle of oven for approx 10 minutes, serve immediately.
Pan Fry – Heat the pan to a high temperature and dry fry for 1½ - 2 minutes each side, serve immediately.
Microwave – Heat on full power for 1 minute, serve immediately.
Chargrilled Ostrich Steaks – Simply defrost and warm, approx 1 minute in the frying pan or on the BBQ, or in the oven for approx 5 minutes. Tasty and lean ideal served with new potatoes and salad, a healthy steak sandwich or cut into strips and served in a wrap.
Oslinc Tip – Defrost the meat cut into strips and marinade in a red wine, Greek style or barbeque sauce. Place in the oven for approx 20 minutes and serve.
Ostrich Stir-fry – Virtually no fat so the meat cooks quicker and shrinks less during cooking. Stir-fry with your favourite ingredients but for half the time of beef or chicken.
Ostrich Diced Steak – Use your favourite beef or lamb recipe but since Ostrich Meat cooks quicker and shrinks less during cooking, reduce the amount of Ostrich meat in a beef recipe by 20% and shorten the cooking time by 30 – 50%.
Ostrich Mince – Ideal for Cottage Pie, Lasagne, Spaghetti Bolognese, Chilli Con Carne etc. The delicate taste of the meat absorbs flavours so much better that beef or lamb, making a tastier family meal, lower in fat too.
Ostrich Meatballs – Cook thoroughly, pan fry or oven bake.
Ostrich Sausages – Cook thoroughly. A low fat, high meat content sausage. Can be pan fried or slowly oven roasted. Grilled or BBQ use the lowest heat possible so not to dry them out.
Ostrich Burgers – Cook thoroughly. Ideal for frying, grilling, roasting or BBQ. To oven bake, pre heat over to 200 C, place on baking tray and cook for approx 20 minutes turning half way through cooking. For healthy grills i.e. George Foreman they will take between 6 and 7 minutes. Grilling or BBQ use lowest heat possible and cook slowly.
Ostrich Eggs – Due to the fact the eggs do vary in size the following Cooking tips are only a guideline:
To boil – place the egg in a large pan of cold water, when the water starts to boil time the egg for 45 minutes for soft boiled 1 hour for hard boiled (a french stick makes a great solider!)
Storage – store in a cool dry place or in the fridge
To blow – Drill one 10mm hole in the bottom of the egg using a multi-purpose drill bit (if you stick a small amount of tape on the egg where you are going to drill the hole this will help stop the drill bit from sliding about). Once you have drilled the hole use a metal skewer to break up the egg inside, then shake the contents out into a bowl. Wash the egg shell out thoroughly with disinfectant and put on display. The egg can be used for omelettes, scrambled eggs or for baking.
Wild Boar Fillet – Lower in fat than pork Wild Boar fillet is best served just past medium, ideal to pan fry, oven bake or BBQ. Good seasonings include – salt, garlic, black pepper, paprika, fennel, onion and ground cumin.
Wild Boar Mince – Use as a very tasty alternative for Spaghetti Bolognese, Ragout etc.
Wild Boar Sausages and Burgers – Cook thoroughly - pan fry, grill, oven bake or BBQ.
Venison Fillet – Best served rare to medium. To pan fry approx 3 minutes each side and allow to rest for at least 5 minutes. Suggest Wrapping in tin foil if oven baking. Good seasonings include; parsley Thyme, garlic and onions.
Venison Stir–fry - A low fat meat so be careful not to over cook.
Venison Diced Steak – Ideal for casseroles, cook slowly rather than in a rush. Water, wine, beer, cider, fruit juices or vegetable purees are all good cooking liquids. Vegetables such as Celeriac, onions, mushroom and root vegetables all go well with venison.
Venison Mince – Use in your favourite mince recipe, lean, with a slight Game flavour.
Venison Meatballs – Cook thoroughly. Pan fry or Oven Bake.
Venison Sausages & Burgers – Cook thoroughly, pan fry, grill, oven bake or BBQ. Due to the low fat nature of the meat cook at lower temperatures than high, a rule is ‘low and slow’.
Camel Burgers and Sausages – Cook thoroughly, pan fry, grill, oven roast or BBQ.
Llama Burgers and Sausages – Cook thoroughly, pan fry, grill, oven roast or BBQ.
Springbok Burgers and Sausages – Cook thoroughly at a lower temperature than high to avoid drying this very low fat meat out. Pan fry, grill, oven bake or BBQ. Flavours that go well with Springbok; onion, thyme, parma ham, cranberry sauce and port.
Zebra Fillet and Steak – For a red meat zebra has a very light delicate flavour. Best served rare to medium as its very lean and low in fat.
Zebra Stir-fry – A lovely delicate tasting meat for those who like Healthy natural game meat that’s not too strong in flavour. Use in any stir-fry recipe.
Zebra Diced – Ideal for casseroles or curries. Cook low and slow.
Zebra Burgers and Sausages - Cook thoroughly - pan fry, grill, oven bake or BBQ on a lower temperature than high so not to dry the meat out.