Here in Alberta, we’re known for our beef. 

With a long history of ranching, we’re the largest cattle-producing province in Canada, accounting for more than 43 percent of the country’s beef inventory. While beef is synonymous with Alberta’s agrarian culture, it doesn’t hurt to try something new — and strange. 

It just might be that bucket list addition you never knew you wanted to cross off. That said, keep in mind that what is weird to us is considered a delicacy, or even common, in other parts of the world, including this exotic gastronomical tour of flame-grilled animal fare. 

Kangaroo

For more than 40,000 years, the gregarious kangaroo has been an Australian Aborigines diet staple. However, much more recently, this long-held balance of human-to-kangaroo ratio has been greatly altered. The easy adaptability to cleared land brought on by settlers and the depletion of the dingo, the kangaroo’s longstanding predator, has caused the kangaroo population to boom — more than doubling the population of humans in most areas! 

This has caused these hopping, playful creatures to be considered an unsustainable problem to property, crops and even traffic (think tens of thousands of kangaroo-vehicle collisions a year). It has also caused kangaroo meat to be considered the most sustainable, environmentally friendly meat option in the world! In order to maintain some balance in the Outback, Australia introduced what turned out to be one of the world’s biggest hunting programs. 

Many Australians can’t bring themselves to eat their national animal, so 70 percent of the meat gets exported, largely to Europe, where Germany and France are the biggest importers. How does that saying go… one country’s nuisance is another country’s delicious treasure? 

Just like the animal itself, kangaroo meat has a punch to it. Its sharp flavour pairs better with other bold elements, such as a strong cheese and something sweet, like pineapple. 

Kangaroo Burgers

INGREDIENTS

• 1/2 lb ground kangaroo
• 1/3 c bread crumbs
• 1 egg
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1/2 tsp sea salt
• brie slices
• pineapple slices
• lettuce
• mayo
• optional: hot sauce

INSTRUCTIONS

1. Combine all burger patty ingredients into a bowl and mix well. Line a tray with parchment paper and place it beside the hamburger press.
2. Add a half cup of patty mix to the press, making the burgers about 3/4” thick, then lay them on the lined tray.
3. Refrigerate the patties while you then turn on the grill to medium-high and slice the burger toppings. Grill the patties for 3-4 minutes per side.
4. Once flipped over, melt the brie onto the patty. Briefly heat the buns on the grill. Serve.

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Camel

With 46 words for camel in Somali, it is clear that the mighty camel is very important to that nation’s culture. As sources of milk, meat, transportation, prestige, dowry, and soil fertility, these “ships of the desert” are completely foundational to the country’s way of life. 

Camels are revered for their toughness, and their meat follows suit, which means it is best to either cook long and slow or marinate for a good while before cooking. Additionally, that toughness has a lot to do with the age of the dromedary. 

Camel is also commonly eaten in Arab nations, such as Saudi Arabia, which is known for its camel festivals, races, and beauty contests. There, they are considered a delicacy reserved for only very special celebrations and occasions, because historically, they were the “beast of burden.” 

Once thoroughly marinated, camel becomes buttery soft. This creates an interesting juxtaposition between a fairly strong foreign flavour and a delicate texture. Curry leaves and mint complement this combination by holding their own contrary balance, bringing together this recipe in an unexpected way.

Curry Leaves and Mint Yogurt Marinated Camel

INGREDIENTS

• 1 kg camel steak
• 1/2 c chopped fresh curry leaves
• 1 c chopped mint, packed
• 1.5 c yogurt
• 2 tbsp minced garlic
• 1 tbsp chili flakes
• 1 tsp sea salt
• 1/2 tsp black pepper
• zucchini 
• bell peppers
• sea salt and pepper to taste
• bamboo skewers 
• optional: cucumber slices

INSTRUCTIONS

1. Cube the camel into approximately 1.5” pieces.
2. Combine remaining ingredients in a large bowl then mix the cubed camel in. Place the bowl in the fridge, allowing the camel to marinade for 4-12 hours.
3. When your camel is tenderized and you’re almost ready to grill, soak the kebab sticks in water.
4. Prep the veggie blend by chopping the zucchini and bell peppers into 1.5” pieces and tossing with oil, sea salt and pepper in a bowl.
5. Alternate sticking the veggies and the camel on the skewers until the camel and veggies are all made into kebabs.
6. Heat the grill to medium-high heat, and once it is hot, place all the skewers on, making sure to rotate every few minutes until cooked, about 8-10 minutes depending on what part of the grill is being used.

Optional: Bring the leftover marinade to a boil, simmer for a few minutes and use it as a dip for cucumber slices. 

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Ostrich

Native to Africa, the largest bird on earth has been eaten since ancient times, but don’t let the its avian status fool you. Ostrich doesn’t taste like chicken!

It does, though, cook very easily, similar to chicken. Ostrich meat is a red meat with a mild, slightly sweet taste akin to grass-fed beef and is considered a very healthy food. It has been farmed since the 1800s in South Africa, where it is still commonly eaten today. 

They are also still the exporters of the vast majority of ostrich meat globally, much of which makes its way to European countries. Not gamey in the slightest, and highly nutritious, it’s no wonder ostrich is so popular! 

Out of all the game on this list, this one is by far the grand slam. Chomping into an ostrich burger doesn’t incite a strange feeling of something totally different, it’s more akin to something familiar, comforting and heartily satisfying. It’s a burger that you’ll want seconds, thirds, and leftovers of, if there are any left! 

Ostrich Burgers

INGREDIENTS

• 1 lb ground ostrich
• 3 tbsp minced onion
• 1 tbsp minced garlic
• 1/4 c bread crumbs
• 2 tbsp kefir
• 1/2 tsp black pepper
• 3/4 tsp sea salt 
• buns
• onion slices
• tomato slices
• pickle slices
• lettuce
• mustard of choice
• mayo

INSTRUCTIONS

1. Combine all burger patty ingredients into a bowl and mix well.
2. Line a tray with parchment paper and place it beside the hamburger press.
3. Add a half cup of patty mix to the press, making the burgers about 3/4” thick, then lay them on the lined tray.
4. Refrigerate the patties while you then turn on the grill to medium-high and slice the burger toppings. Coat the onions with oil, sea salt and pepper.
5. Place them, as well as the patties, on the grill. Rotate the onions and grill the patties for 4-5 minutes per side.
6. Heat the buns on the grill for 1 minute. Serve. 

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Venison

A local animal, but still possibly foreign to those who don’t know anyone who hunts, deer has a deep, earthy flavour, is rich in iron and is very lean. Here in Alberta, we have white-tailed deer and mule deer, which have a long history of being hunted by indigenous peoples in the area, and are still hunted today.

The word venison stems from the French word venesoun, which means large game, or game meat. So, technically, deer is the origin of the term game meat, which refers to any wild, hunted animal delicacy. Aside from the benefits of being local, lean and wild, venison also cooks very quickly, so you’ll have a full-bodied flame-cooked bite in no time! 

Meatballs are a very versatile way to cook venison. They pair well with a plethora of sauces, can be eaten with a toothpick as an appetizer, laid over pasta or rice for a main course, or frozen, as they thaw well for quick cooking down the road. 

The pairing of a bright and tangy Argentinian sauce, Chimichurri, with the rich and earthy venison meatball, is bound to be a favourite in whatever way you choose to serve it. 

Venison Meatballs with Chimichurri Sauce

INGREDIENTS

• 1/3 kg ground venison
• 1 tbsp chopped parsley
• 1 tbsp minced garlic
• 2 tbsp kefir
• 1 egg
• 2 tbsp bread crumbs
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1 heaping 1/2 c chopped mint
• 1/2 c chopped parsley
• 1 heaping tbsp minced garlic
• 1/4 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 1 green chili

INSTRUCTIONS

1. Combine all sauce ingredients in a blender and turn into a purée, set aside.
2. Mix all meatball ingredients together. Combine well, but make sure not to overdo it, as it can cause the meatballs to become tough.
3. Use an ice cream scoop to measure the mix into uniform-sized balls.
4. Heat the barbecue up to medium-high, then place the meatballs on the grill, making sure to rotate them every few minutes.
5. Grill until fully cooked, about 12-15 minutes. 

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We sourced the meat from:

Ostrich & Kangaroo

• D’Arcy’s Meats
• 40 Chisholm Avenue, 50
  St. Albert

Camel 

• Al Madina Halal Meat & Deli
• 780 476 8866
• 12611 – 153 Ave, Edmonton

Venison

• Amaranth Foods
• 101 Riel Dr, St. Albert, AB T8N 3X4

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