5-Ingredient Crocodile Tail with Davidson Plum Glaze

Ingredients

• id: crocodile_tail metric: 600g imperial: 1.3 lb name: crocodile tail fillet, cut into medallions

• id: davidson_plum metric: 3 tbsp imperial: 3 tbsp name: Davidson plum puree (or substitute with cranberry sauce)

• id: honey metric: 2 tbsp imperial: 2 tbsp name: Australian honey

• id: butter metric: 40g imperial: 3 tbsp name: unsalted butter

• id: macadamia_oil metric: 30ml imperial: 2 tbsp name: macadamia oil (or olive oil)

Instructions

1. Remove {crocodile_tail} from refrigerator 30 minutes before cooking. Pat the medallions dry and season both sides with salt and white pepper. The meat should be firm and pale pink.

2. In a small bowl, whisk together the {davidson_plum} puree and {honey} to create the glaze. The Davidson plum's tartness will balance beautifully with the honey's sweetness.

3. Heat the {macadamia_oil} in a large heavy-bottomed skillet over medium-high heat until shimmering. The oil should be hot but not smoking.

4. Add the crocodile medallions to the pan and sear for 3-4 minutes on the first side until golden brown. Flip carefully and cook for another 2-3 minutes - crocodile cooks quickly like chicken breast.

5. Reduce heat to low and brush the medallions with the Davidson plum glaze. Add the {butter} to the pan and baste the meat with the foaming butter for 1-2 minutes until the glaze caramelises.

6. Remove from heat when the internal temperature reaches 65°C (149°F). Rest for 3 minutes before serving, allowing the unique flavours to settle and the meat to remain succulent.

Tips

Crocodile Cooking Notes: Crocodile meat is extremely lean and mild, similar to chicken but with a slightly firmer texture. It's important not to overcook as it can become tough quickly.

Davidson Plum Substitute: If Davidson plum isn't available, use 2 tablespoons cranberry sauce mixed with 1 tablespoon lemon juice for a similar tart-sweet profile.

Temperature Precision: Use a meat thermometer for best results. Crocodile is safe and most tender when cooked to 65°C (149°F) - any higher and it becomes chewy.

Sourcing Crocodile: Many specialty butchers and online suppliers stock Australian crocodile. It's sustainably farmed and surprisingly accessible in major cities.

Preparation Tip: Score the surface lightly in a crosshatch pattern before seasoning to help the meat stay flat during cooking and absorb flavours better.

Serving Suggestions: Pair with roasted sweet potato, steamed greens, or native pepper leaf salad. The unique gamey-yet-mild flavour works beautifully with both native bush foods and contemporary Australian vegetables.