Butcher Matt Fox says game meat can be better on the budget and an environmental win, but admits he still gets some strange looks from customers when they see emu, camel and crocodile for sale.
"My uncle used to hunt deer for skins and of course, there was plenty of meat so he would give that to us to help Mum out."
His wife, Amanda, is a chef and the Fox family regularly enjoy emu schnitzels, camel sausages, goat curries and wild boar brisket."The flavours aren't that different – buffalo and camel taste a lot like beef.""Then you can move on to camel, because it's a mild lamb-like flavour," he said. "If you're feeling a bit more adventurous; venison, kangaroo and emu … or even crocodile and some of the game birds which are a great alternative to chicken."Mr Fox said game meat "could easily take up a bigger place in the market" due to its natural abundance and environmental credentials.
"We've got this great resource and most of it is going overseas when it could be used here in Australia," he said."A huge population of protein – whether native or feral — that isn't being utilised." He said there was an opportunity to address feral animal populations, many of which were becoming too abundant."There's a lot of debate around emissions from farmed livestock but there's a huge natural resource out there that we're not looking at for our own consumption."
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