Exotic meat, despite the cost, is less fatty, richer in protein, vitamins, amino acids and minerals. It is not so easy to get it, but if you have the opportunity, do not give up the dish in the restaurant or the purchase of one.
Quail
Quail meat is rarely cooked, since cutting these small birds is worth tinkering with. The meat is tasty and dietary, it is used in the children’s menu. Rich in potassium, sulfur and phosphorus, vitamins A, B, PP.
Goat
Goat cheese is not uncommon on our table. But goat meat is rarely used in home cooking. To many, goat meat seems unpleasant to the smell, some simply note its specificity. Goat meat is considered dietary, it is low in cholesterol and high in vitamins B and A.
Rabbit meat
Rabbit meat is also unpopular due to its bony nature and the difficulty of breeding healthy rabbits. However, this meat is absorbed by the human body by almost 100 percent, it contains a lot of phosphorus, iron, magnesium and vitamins C, B6, B12.
Meat buffalo
Buffalo meat is similar to beef, although slightly sweeter. It is very high in omega-3 fatty acids and low in fat and cholesterol. Buffalo meat contains linoleic acid, which prevents the development of cancer. Cooking this meat is difficult – more often than not, it “prepares” quickly, so it is better to trust the chefs of a good restaurant if you want to taste this exotic.
Venison
For the inhabitants of the North, venison is the main source of protein and is far from exotic. This meat is quite tough, so it is served with berry sauces that soften it. Deer meat is lean and generous with protein.
Moose meat
It could be attributed to venison, but nutritionists distinguish this meat from the reindeer species as it tastes more tender and refined. A portion of low-calorie elk meat contains the daily human intake of vitamin B12. It is also rich in zinc, iron and phosphorus.
Kangaroo meat
It is used mainly in the manufacture of sausages. The kangaroo tail is especially appreciated – the meat in it is the most delicious. The kangaroo meat contains a lot of protein and minimal fat content.
Ostrich
This meat does not taste like anything we know, although some still compare it to beef – both in appearance and in taste. Ostrich meat is not fatty, contains a lot of vitamin B, proteins and does not get tougher when cooked. Ostrich meat is not very expensive, as they learned to grow ostriches here.
Let us remind you that earlier we talked about how to properly defrost meat, as well as how “meat-makers” save the inhabitants of Germany.