Monday, April 16, 2007

Calif. Eatery That Sold Snake Closes

STOCKTON, Calif. (AP) -- Local diners with adventurous palates have less than two months to try rattlesnake, alligator and other exotic meats.

Pancetta wrapped frogs legs with sunchoke garlic puree

The restaurant Taboo by the Delta is closing its doors June 1 when its owner retires after 10 years in business.

Along with gators and rattlesnake, Taboo served shark, frog legs and turtle.

The name of the restaurant reflects the hidden allure of "things that are forbidden. Things that would hurt you," owner Jesse "Boo" Burkett said. "People just buy into it."

Burkett said he stopped serving kangaroo and black bear in 2004 after the California Department of Fish and Game told him it was illegal.

"People are so curious to things that are different," said Burkett. However, he acknowledged, "you do get negative reactions from people sometimes."

Medallions of Kangaroo Saltimbocca with Marsala Cream on Caramelised Onion Tart Serves : 4
Recipe courtesy of The Kangaroo Industry Association of Austrailia
1.000 kg Kangaroo fillet

8 ea Sage pieces

8 ea Prosciutto slices

Olive oil

Black pepper and salt

1 ea Brown onion, finely chopped

3 ea Garlic cloves

1 ea Ginger knob, grated

2.500 ltr Brown beef stock, reduced

0.500 ltr Rich cream

0.150 ltr Marsala

4 ea Red onions

0.100 ltr Olive oil

0.180 kg Brown sugar

8 ea Thyme pieces

0.100 ltr Red wine vinegar

1. Remove excess tendons and connective tissue from kangaroo. Portion into medallions.

2. Caramelise silced red onions with oil, sugar and vinegar.

3. Make sour cream pastry and chill.

4. Sauté brown onion with garlic and ginger then add beef stock and reduce, finish with cream.

5. Seal kangaroo and cook until rare then rest.

6. Bake pastry disc and place hot onion stew on top.

7. Place reheated kangaroo on top.

8. Surround with sauce.

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