Exotic meat: Zebra & Co. grill properly

Crocodile, kangaroo or rather a python? This question is more likely to remind you of your last trip to the zoo, or? But the next reunion with these exotics is now on the grill: Because even if exotic meat is a real speciality when grilling here, it is completely normal in Africa, South America or Australia. You already know: Other countries, other customs. But here you should definitely take the step into unknown territory, it’s worth it. Grilled pink, the exotic meat from zebra, bison, ostrich and co. is really good. In terms of taste, you are embarking on an exciting safari, where many unusual flavors await you.

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How exotic meat tastes? Go on a taste safari!

Many of the exotics are characterized by strong, spicy notes. You will rarely read descriptions like “mild and subtle” in connection with the taste of exotic meat. If you like the intense aroma of hearty game meat, you should definitely get involved in the “exotic meat” experiment. From time to time, however, softer and familiar flavors are mixed in, reminiscent of domestic grilled meats such as chicken or beef. Most exotic meats are prepared in exactly the same way as a classic steak. Means concretely: First with direct heat from both sides sharply roast or grill. grill and then finish cooking over indirect heat so that it has a pink center inside, i.e. is medium. Of course, there are a few exceptions mixed in as well.

To help you keep track and grill your way through the “zoo section,” we’ve compiled the most important info on 9 tasty exotics for you to peruse.

1. The perfect exotic for beginners: crocodile on the grill

If you’ve never tried exotic meat, crocodile is just the thing for you. The taste of the light meat is rather subtle and reminds of a mixture of poultry and fish. The low fat content is also similar to chicken or turkey. In contrast, you may also enjoy it medium, then it becomes particularly tender. In most online exotic meat stores you can choose between “tail fillet”, goulash or a nice neck steak.

2. Exotic meat for advanced: grilling zebra

The strong (own) taste of zebra is very delicate, but rather something for advanced gourmet grillers. You can hardly go wrong with the cooking point: The bright red, finely marbled meat is best grilled medium rare. But even fully cooked, it is still juicy and tender.

3. Python (snake) is a real highlight on the highlight on the grill

Besides the crocodile, the python is the second reptile that is involved in exotic meat. The snake does not have its own characteristic taste, but like crocodile meat, it resembles a mixture of chicken and fish. For the preparation of the light, low-fat meat applies: roast it rather completely through. Experts even recommend cooking it before putting it on the grill. To get your hands on a piece of python for your own grill, you will have to be lucky or have the right connections. Mostly it is delivered only to bulk buyers (gastronomy).

4. Grilling low-fat exotic meat from the ostrich correctly

The front-runner in terms of a particularly low fat content is the muscular meat of the ostrich. With only about one percent fat, the exotic meat even outperforms domestic poultry. Optically it resembles, due to its dark color, rather beef or duck. The taste is reminiscent of beef fillet and is therefore an absolute must for all gourmets. Of course, cooked medium and with a pink core, but that probably goes without saying. The most popular cuts from ostrich are fillet or rump steak.

5. A mix of veal and game: llama meat

Llama – you know, the animals that always spit – is rather mild in taste. When you taste it, it will remind you of tender veal, with a slightly sweet wild note sneaked in. The nutritional values are also very good, similar to poultry, so it is the best muscle food.

6. Melts in your mouth: Grilled kangaroo

As kangaroos can jump, it is no wonder that the meat of these exotic animals from Down Under is very low in fat. At the same time, the dark red meat is extremely rich in nutrients and has tender fibers, so that it almost melts in your mouth. For this, however, the kangaroo steak or fillet must not sizzle too long on the grill, but should definitely have a pink core inside. The taste of the exotic meat is, however, very peculiar and can hardly be compared with any animal known to us. It is most reminiscent of game, lamb or beef.

The ideal core temperatures for meat at a glance

7. Bison: The “classic” among the exotics

Bison is the exotic counterpart to beef. At least as far as appearance, preparation and the various cuts are concerned. Here you can choose between rib-eye steak, roast beef, filet and rump steak, as well as bison burgers, goulash and sometimes bratwurst. It is extremely tender and unfolds its fine flavor best when grilled medium rare. By the way, there is still a slight gamey note mixed in with it. Bison meat has only a very low fat and cholesterol content. In addition, it scores in terms of vitamins and nutrients.

8. Very popular in the north: leg and co. from elk

Well, how about a nice leg of moose on the grill? Our Scandinavian friends have long loved this exotic meat. Elk is a delicacy there, with which especially game lovers come to the taste. Similar to venison, it has an intense, spicy taste of its own. There one can become weak already times. Elk meat is available online for example as leg, goulash or elk saddle.

9. Strong taste: Camel meat from the grill

How best to describe the bite into a piece of camel meat? Characteristic is above all the very strong and spicy taste, which is most reminiscent of beef. Also of flavors as with ox or deer is sometimes the speech. Helps only one thing: Try it yourself. Since the cuts such as tenderloin, back or rump are all very low in fat, you have to keep a special eye on it when grilling it. So that it remains nice and juicy, you should grill the dark exotic meat to a maximum of medium.

Where to buy exotic meat?

How much does exotic meat cost and where does it come from?

If you want to barbecue exotic meat, you have to make a few euros loose, because the meat has its price. After all, camel, kangaroo and Co. are more likely to be found in a zoo. rather in the zoo, than at the meat counter. Only ostrich is also bred on farms in our country. Otherwise, the meat has to travel quite a distance before it sizzles on your grill. It is imported from Africa, South America or Australia.

There, the animals are usually kept in open-air enclosures.

But this also means that, unlike in our country, external influences such as disease are a factor that can severely limit the supply in a very short time. In addition, some species are slaughtered for example only once a year. So that you too can try the exotics, online stores now offer frozen barbecue for that “special taste experience” (see table).

You are still hesitant? Be brave: once the exotics are grilled on your plate, you won’t regret it for a second. And if you do, next time grill chicken and beef again as usual. We wish you – in any case – bon appétit!