Butchery, Kojonup

Butchery, Kojonup

Two ways to cook Crocodile

1: Croc au Dahl


  • 500 g crocodile meat
  • 2 potatoes cut into large cubes
  • 1 large onion chopped
  • 1 tin brown lentils drained but not rinsed
  • 1 tin chickpeas drained
  • 2 tomatoes chopped
  • a cup of chopped capsicum
  • garlic in copious quantity
  • 1 teaspoon chopped ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon whole cumin seed
  • 1/2 teaspoon whole fenugreek seed
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon tumeric
  • 1 teaspoon vegetable stock powder
  • 2 or three chilis
  • a pinch of asafoetida or 1/2 teaspoon galangal
  • a tablespoon of butter or ghee and a teaspoon of peanut oil
  • a cup of water
  • 1 teaspoon garam masala


  1. Heat the butter and oil in a pan and brown the crocodile meat
  2. Add the onion and fry until translucent
  3. Add the spices except the garam masala and stir until fragrant
  4. add the potato and cook for 5 minutes, stirring occasionally until the spuds are coated with spices and start to brown
  5. add water and as soon as it comes to a simmer, turn the heat down
  6. cook covered on low heat  for ten minutes until the potato is not quite cooked.
  7. add the remaining ingredients except the garam masala, and bring to a simmer uncovered , stirring periodically until the sauce thickens and almost evaporates
  8. sprinkle with garam masala , stir and cover
  9. turn off the heat
  10. leave to stand for ten minutes before serving

2:  Croc au Vin

Tried this one Christmas long ago in Solomon Islands.


  • 500g crocodile meat
  • 200g peeled shallots
  • lots of crushed garlic
  • 25g butter
  • 1 Tblsp flour seasoned with a little salt and white pepper
  • thyme, parsley, bay leaves
  • 2 rashers of  streaky bacon
  • 1 tin of button mushrooms
  • 1 small tin of sliced mushrooms in sauce
  • 1 cup red wine
  • 1 cup water, mixed with one tablespoon of tomato paste  and two teaspoons of concentrated vegetable stock (comes in a squeeze pack)
  • Dash of  Worcester sauce
  • Dash of Angostura bitters
  • Ground black pepper to taste


  1. Heat butter in a heavy bottomed pan, fry the bacon,  throw in the garlic and shallots and sauté until soft.
  2. Remove to the slow cooker, put the pan back on the heat
  3. Dredge the crocodile in flour and add the excess flour  to the slow cooker.
  4. Brown the crocodile meat in the pan and add to the slow cooker.
  5. Add everything else into the slow cooker
  6. Cook slowly.



About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
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2 Responses to Crocodile

  1. Alan says:

    I think you got a bad deal. It should be pork flavoured and textured with a hint of crayfish.

    I do like food with a bit of bite.

  2. Pilgrim33 says:

    I bought some croc from the Aussi butcher in Henderson in the ’90’s and used a recipe supplied with it-basically a braise I think.
    It was slightly waxy,slightly crunchy and totally flavourless.

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