Game Meats

Buffalo Meat is deep red in colour with a taste that is similar to Beef only a little gamier. Buffalo have lived in Australia since the 1820s and in recent times have become an industry of its own standing.

The steaks are best cooked for a shorter time then would usually be used for Beef. Over cooking will dry out and toughen the meat. Use a sizzling hot plate to seal in the juices it is best eaten medium rare. If you prefer well done steaks use a marinade to ensure it stays juicy.

We carry a Buffalo and Native Pepper Blanched Sausage – check this out in the Goanna Gourmet section.

High in protein and low in fat Camel meat is a deep red meat that should be served Medium Rare, sealed on a sizzling hot plate to retain its juices. If you prefer Well Done it is best to add a marinade.

Camels have a long history in Australia first being introduced as a means of freighting goods across Australia. They became obsolete when modern transport was introduced. They were let loose on the Australian outback where they have thrived.

Low in fat and high in protein this white flesh is becoming increasingly popular and adds a great talking point to any menu.

The meat is best cooked from frozen as this guarantees the moisture will be retained within. It should be cooked to medium rare.

We carry a Crocodile and Lemon Myrtle Blanched Sausage – check this out in the Goanna Gourmet section.

Higher in protein and lower in fat then both Beef and Lamb, Goat has been referred to as the poor man’s beef. It is now one of the most popular meats the world over.

The meat is best slow cooked at a low heat and suits wet dishes.

High in protein and low in fat, Emu meat is prepared under strict controls which ensures that the meat is of the highest quality. Emu has a deep red colour.

Emu meat is best served Medium rare and cooked on a sizzling hot plate to seal in the natural juices. If you prefer well done it is best to add a marinade.

We carry an Emu and Illawarra Plum Blanched Sausage – check this out in the Goanna Gourmet section.

The ultimate in free range – you try and keep one behind a fence!

Free from antibiotics, chemicals and any human intervention. The meat is processed under the strictest of standards. Kangaroo meat is low in fat, high in protein and full of flavor.

A deep red meat it is best cooked on a sizzling hot plate to seal in its natural juices to medium rare. If you prefer well done it is best to add a marinade.

We carry a Kangaroo and Riberry Blanched Sausage – check this out in the Goanna Gourmet section.

Farmed Rabbits have a white meat that is similar to Chicken in colour and texture, and is full of flavor.

The Wild Rabbits are a little smaller and have a gamier taste then the Farmed Rabbits.

Venison meat is a dark red, fine grained meat that is low in fat and high in flavor. We source our Venison from Margaret River Venison who over a number of years has established themselves as one of the leaders in breeding top quality Deer.

We carry most cuts from the top shelf Striploin and Fillet, to leg cuts like Rump and Round and Osso Bucco for that perfect winter warmer.

Darker in colour then farmed pork it has a unique, strong flavour.

We recommend that it be cooked slowly and it is best suited to wet dishes.