Alpaca cooked the Italian way
These recipes and photo have kindly been provided by the Tallarook Meat Co, Victoria
500g Alpaca Mince
2 slices white bread, crusts removed and torn
½ cup of milk
1 medium onion, grated
1 egg, lightly beaten
1/3 cup finely chopped basil leaves
1/3 cup finely chopped parsley
1/3 cup fresh grated parmesan cheese
2 tablespoon olive oil
500g jar tomato pasta sauce
Place bread in a large bowl, add milk and let stand for 5 minutes or until milk is absorbed.
Add mince, onion, egg, basil, parsley, and cheese, season with salt and pepper.
Mix to combine.
Roll level tablespoons of mixture into balls and place on a plate.
Heat oil in in a large frying pan, over a medium heat.
Add meatballs and cook, turning, until brown and cooked through.
Add pasta sauce, bring to boil. Reduce heat to low and simmer for 5 minutes.
Serve with pasta of choice.
Sicilian Alpaca Pot Roast
750g Alpaca shoulder chops, cut each chop in 4 pieces (or 750g alpaca neck rosettes).
1 tsp olive oil
1 brown onion, thinly sliced
2 carrots, sliced
2 celery stalks, chopped
2 cloves garlic, thinly sliced
½ cup dry white wine
1 x 400g cans diced tomatoes
1 cinnamon stick
½ cup currants
½ cup black olives (pitted)
2 tblsp pine nuts
Continental parsley for garnish
Season alpaca with salt and pepper.
Brown lightly in a hot pan and place in slow cooker pot.
Using the same pan, add onion, celery, carrot and garlic. Cook until onion is soft. Add to the slow cooker pot.
Deglaze pan with wine and add to pot.
Add tomatoes, anchovies, chilli, currants, and cinnamon to pot.
Cook in the slow cooker on low for 8-12 hours.
Top with olives, pine nuts and parsley prior to serving.
Serve with couscous.