The Most Exotic Meats Every Man Should Try
Words: Alex Woodhall
Do you ever get bored of the usual meats that regularly land on your plate? Fancy getting your teeth into a fillet other than chicken, pork and beef? Perhaps you need to impress a certain someone at your next dinner party? These are the exotic meats every man’s taste buds should sample at some point.
KANGAROO
Whilst not such a strange choice to those accustomed to Australian eateries, Kangaroo still remains largely unfamiliar to most. With low levels of fat, high protein content and rich in iron, zinc and omega 3s, not to mention beautifully tender when cooked well, Kangaroo is both healthy and delicious.
If you’ve apprehensions about chowing down on the emblematic animal, then remember they’re often considered pests and are abundant across the outback.
PYTHON
On first, and possibly second appearance, eating reptile of any kind may not seem all that appetising. That said, set aside any misgivings of sinking your teeth into serpent; rattlesnakes are regularly consumed in the Midwestern United States but python is a truly exotic delicacy, although difficult to cook.
Gamier than pork, whose taste it is often compared to, python can, if cooked poorly, take on a tough, rubbery texture. If you’re frying, slice thin and cook for under a minute each side. It’s even been offered as a pizza topping in Florida in what has been dubbed an ‘Everglades Pizza’, with alligator and frog completing this triumvirate of unlikely pepperoni replacements.
OSTRICH
Despite being from a bird, ostrich is, surprisingly, a red meat and a good shade darker than beef at that. Ostrich meat is low in cholesterol, fat and calories (relative to beef) what’s not to like?
Its taste has been described as not too far from it’s bovine equivalent, some even struggle to notice a difference, but due to this very low fat content, it isn’t marbled with the stuff, it can dry out when cooking. Marinade is highly recommend to keep the meat moist, as is eating it medium rare rather than well done.
CROCODILE
Again any trepidations of eating reptiles, especially such scaly ones are something worth getting over. A lean white meat, crocodile is especially tender and juicy, and very high in protein but still low in fat.
Often used as a novelty, served without care and simply as a talking point, if you get it right crocodile is a great meat to add to your repertoire. It takes on plenty of flavour and has a taste that won’t be all that unfamiliar to you; it’s been described as akin to everything from chicken, to crab, to pork.
WILD BOAR
Similar to pork in the way it’s prepared; wild boar however has far less saturated fat and significantly less cholesterol than more traditional swine. It’s also a more reddish colour as opposed to the pink of pork, and tastes much more intense, sweet and nutty than the pig you’re used to.
Wild boar can often be misrepresented as previously domesticated but now feral pigs, the difference in taste and appearance is still apparent though. Ensure you’re biting into the real thing to get the full experience; those imported from Europe are some of the best around.
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