The exotic meat market has introduced a huge variety of meats in the market. In fact, exotic meat is healthier and more nutritious than the other usual choices. Here are some recipes, which include exotic meat.

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Sweet potato bison chili

Ingredients required:

• 2 lbs. ground bison
• 1 large onion (diced)
• 8 garlic cloves (minced)
• 1 sweet potato (cubed)
• 3 green chilies (diced)
• Fire-roasted diced tomatoes
• 2 cups beef broth
• 2 tbsp. chili powder
• 1 tbsp. cumin powder
• Salt
• Pepper
• Ground chipotle

How to prepare:
Take a skillet, cook the ground bison meat. In a slow cooker, add all the other ingredients with the cooked bison meat. Let it cook for 6-8 hours. Take it off heat and serve hot.

Ostrich salad

Ingredients required:

• Ostrich fillet
• Salad leaves (mixed greens)
• Diced white bread
• Crushed garlic
• 4/8 quail eggs
• Honey
• French dressing
• Chives

How to prepare:
Season the ostrich fillets with salt and pepper. Roast them at 250 degrees for 20 minutes. Meanwhile, wash and dry the salad leaves. Pan fry or poach the quail eggs. Make some croutons and heat some butter in a pan, fry the bread until they are brown. When the fillet is ready, take it out and slice it and serve hot.

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Rabbit stew with coconut cream

Ingredients required:

• ½ lb. rabbit, cut into pieces
• 1 large, chopped onion
• 2 garlic cloves (minced)
• 1 sliced green bell pepper and red bell pepper each
• 1 large, chopped tomato
• 2/3 cup cream of coconut
• 1¾ cup chicken stock
• 1 bird’s eye chili
• Salt
• Pepper
• ¼ cup oil

How to prepare:
Take a skillet, fry the rabbit pieces until they are brown and transfer it to a saucepan. Take a skillet, fry onion, garlic, bell peppers, and chili. When they look glazed, transfer them to the saucepan. Add tomatoes, chicken stock, salt, and pepper, to the saucepan and let it simmer on low heat for 2 hours. Remove the rabbit meat and let the rest of the mixture cook again. When the liquid is reduced to half, add coconut, and rabbit pieces. Serve hot.

Rattlesnake Pasta

• 1 lb. rattlesnake meat cubes
• 1 lb. fettuccine pasta
• ½ cup sliced onions, sliced zucchini, diced squash each
• ¾ cup sliced mushroom
• 1 jalapeno pepper minced
• 1 tbsp. each of mustard, minced garlic, and Cajun seasoning
• ½ cup parmesan cheese
• 1 cup low-fat cream

How to prepare:
Take a skillet add oil and fry onions, zucchini, squash, and mushrooms. Simultaneously boil the pasta.  Add some cream to the vegetables and then add the pasta. Add jalapeno, garlic, mustard, Cajun dressing and finally top it with some parmesan cheese. In another skillet, add oil and fry the rattlesnake meat. Once the meat cooks, arrange it on the top of the pasta and your dish is ready to serve.

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