Crocodile shank stroganoff

Name: Crocodile stroganoff recipe
Yield: 4
Ingredients: 900g crocodile shanks (see note); 80ml marinade; 95g honey; 40.00 ml dark soy sauce; 40.00 ml kecap manis; 40.00 ml Dijon mustard; 20.00 ml brown sugar; 400g mixed mushrooms, sliced (we used brown and shiitake); 40.00 ml cornflour; Steamed rice, to serve; Chopped chives, to serve; 8 garlic cloves, crushed; 1 tsp ground saltbush; 1 tsp ground cinnamon; 1/2 tsp chilli flakes; 1 tsp garlic powder; 1 tsp ground ginger; 1 tsp ground pepperberry; 1 tsp ground aniseed myrtle; 1 tsp ground cloves; 1 tsp ground fennel seeds; 1 tsp ground black pepper; 1 tsp ground white pepper; Pinch of ground lemon myrtle

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by Nornie Bero

Jun 20, 2024

"Crocodile has a wonderful white flesh that draws in flavour and colour, soaking up each ingredient." - Nornie Bero

Recipe note: You’ll need a large ovenproof saucepan with a lid.

900g crocodile shanks (see note)
1/3 cup (80ml) Mabu Mabu Island Marinade (see note)
1/4 cup (95g) runny honey
2 tbs dark soy sauce
2 tbs kecap manis
2 tbs Dijon mustard
1 tbs brown sugar
400g mixed mushrooms, sliced (we used brown and shiitake)
2 tbs cornflour
Steamed rice, to serve
Chopped chives, to serve

Dry spice mix

8 garlic cloves, crushed
1 tsp ground saltbush
1 tsp ground cinnamon
1/2 tsp chilli flakes
1 tsp garlic powder
1 tsp ground ginger
1 tsp ground pepperberry
1 tsp ground aniseed myrtle
1 tsp ground cloves
1 tsp ground fennel seeds
1 tsp ground black pepper
1 tsp ground white pepper
Pinch of ground lemon myrtle

Method

1.

For the spice mix, place all ingredients in a large freezer bag with a good pinch of fine salt and mix well. Add crocodile shanks to freezer bag, shake to coat, and chill for 1 hour.
2.

Preheat oven to 170°C/150°C fan-forced.
3.

Combine marinade, honey, dark soy, kecap manis, mustard, sugar and 3 cups (750ml) water in a large bowl, stirring until sugar is dissolved.
4.

Place shanks in a large ovenproof saucepan, adding any remaining spice mix from the freezer bag, and pour over the soy mixture. Bring to a simmer over medium-high heat. Cover with a lid, transfer to oven and bake for 1 hour.
5.

Add mushrooms and bake, uncovered, for another 30 minutes.
6.

Transfer pan to stovetop. Mix cornflour in a small bowl with 1 tbs water, then stir through sauce until combined. Bring to a simmer over medium-high heat and cook, stirring occasionally, for 2 minutes until sauce thickens. Check seasoning.
7.

Serve on a bed of steamed rice, sprinkled with chopped chives.

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Recipe Notes

Crocodile shanks (leg, bone in) are available from specialty butchers and online. We sourced ours from creativenativefoods.com.au. For dried native herbs and spices, try mabumabu.com.au and herbies.com.au; for fresh herbs and greens, try specialty fruit and veg shops. Mabu Mabu Island Marinade is available from Woolworths and online at mabumabu.com.au.