Crocodile is a white meat and its nutritional composition
compares favourably with that of more traditional meats. It does
tend to have a slightly higher cholesterol level than other meats.
Crocodile meat has a delicate flavour and its taste can often be
covered by the use of strong marinades. The fat should be trimmed,
as it has an unpleasant taste.
* Crocodile meat is low in fat and high in protein.
* The choicest cuts of meat are backstrap and tail fillet.
* It is perfectly legal to buy crocodile meat and products from
animals raised on farms in Australia.
* The slaughtering and processing of crocodile meat is done
humanely and hygienically. The sale of crocodile meat is permitted
under the Australian Food Standard Code.
How to cook crocodile meat
Crocodile is easy to prepare and cook. It is best cooked frozen as
during any thawing process all the meat juices run out and the
flavour is lost. It should be cooked for two minutes on either side
and then allowed to stand for a few minutes. It is best served just
cooked (in red meat terms, medium rare). Do not use a large number
of ingredients (other than herbs or spices) - no more than three is
recommended. If frying, always use butter or olive oil as they will
not impart a flavour that is unique or different. Do not use
margarine as the hydrogenated fats can impart an unpleasant flavour
and prevent you from using other dairy products such as cream in
the recipe. Keep it plain and simple.
Crocodile recipes
Crocodile kebabs
100 gm crocodile boneless tail per serve
1/4 pawpaw
60 ml white wine
Olive oil
Bananas
Slice crocodile tail fillet into 3/8-1/2 inch (10-15 mm) medallions
across the grain. Thread medallions onto wet bamboo kebab sticks.
Crush pawpaw into a flat casserole dish, adding wine and a splash
of olive oil. Add the kebabs and refrigerate for 30 minutes, making
sure kebabs are completely covered. To cook, pre-heat
chargrill-style BBQ, eg an open grill using rocks/coal, not a
plate. Place kebabs over coals and cook until just browned. Do not
overcook. Place on a plate in a warm place for the same amount of
time it took to cook the kebabs. To cook bananas, allow 1 banana
per serve. Use firm, just off bright yellow bananas. Do not peel,
just cut lengthways and sprinkle brown sugar and nutmeg or ginger
over the sliced surface and BBQ without turning. The coating will
melt and the soft banana can be served whole. Prepare a platter
with barbecued bananas placed around a dish, place kebabs in the
centre of the platter and serve immediately with a cold cucumber
and yoghurt salad with some crusty fresh bread.
Skewered crocodile and lime and ginger sauce
400 g crocodile meat, cut into 2 cm cubes
40 ml lime juice
200 ml chicken stock
30 ml honey
30 g brown sugar
5 g ginger, finely diced
30 ml olive oil
10 g cornflour
Salt and pepper to taste
8 bamboo skewers
Thread crocodile meat onto bamboo skewers, place in a flat dish,
season with salt and pepper, pour lime juice over and place in
fridge for about 1 hour. Remove skewers from refrigeration, saving
residual lime juice for the sauce. Heat olive oil in a frying pan
and sauté crocodile for about 5 minutes, set aside and keep warm.
Combine lime juice, honey, brown sugar, ginger, chicken stock and
cornflour in a saucepan. Bring to the boil, reduce heat and simmer
for 2 minutes. Place skewers on plates, spoon sauce over meat and
garnish with fresh herbs.
Makes 4 entree portions.
Source: Australia - Queensland Govt - Department of Primary
Industries and Fisheries
