Antelope is imported from South Africa. The meat is low-fat and dark red, and is said to taste like venison. Varieties include blesbok, eland, impala, kudu and springbok.

Crocodile is imported from Zimbabwe and connoisseurs say the taste is “somewhere between chicken and rabbit with a hint of frogs’ legs”. The choicest meat comes from the tail, is white in colour and has a texture similar to veal.

Kangaroo meat is imported from Australia and the taste is said to resemble venison. Historically a source of food for the Aborigines, the meat, which is high in protein and low in fat, is now sold throughout Australia and exported around the world.

Ostrich meat is imported from South Africa and is 99 per cent fat-free. The meat is high in protein and iron and low in calorie and is reputedly beneficial for people with high cholesterol.

Snake meat is imported from Vietnam and is said to be “light and chewy”, with a flavour resembling chicken. In traditional Oriental cuisine, the meat was believed to have medicinal and aphrodisiacal qualities.

And what about cost?

At Fresh – The Good Food Market on Camden Street in Dublin you can buy antelope, ostrich and kangaroo for €37.50 per kilogram, or €7.50 for a 200g portion.

But if you decide to go for crocodile you will have to fork out more money, as it comes in at €41.60 per kilogram, or €8.32 for a 200g portion.

Compare these with prices for more regular fare: gammon ham costs €10.95 per kilogram in Dunnes Stores, and organic half leg of lamb costs €17.99 per kilogram in Marks Spencer.

Some suppliers

Gem Meats. Cahir, Co Tipperary, 052-42916, www.gemmeats.com.

John Downey Son. 97 Terenure Road, Dublin 6W, 01-4909239, www.organicfoodsireland.com

Hunt Foods. Carrick-on-Suir, Co Tipperary, 051-642264, www.huntfoods.ie

Recipes

Creole crocodile (serves four)

Ingredients:

800g crocodile meat – cut into bite-sized pieces

A third of a green pepper – cubed

A third of an onion – chopped

Half a head of white celery – sliced

0.25kg of tomatoes – peeled

1 tsp brown sugar

1 dash of white wine

Half a litre of lime juice, cloves, bay leaves, pepper and salt, Tabasco, Worcestershire sauce

Heat butter on a pan and when it turns golden add the vegetables. Braise for 10 minutes and season with salt, pepper, bay leaves and cloves. Add the sugar and bring to the boil. In a separate pan, fry the crocodile meat until it has just begun to brown, add the vegetable sauce to it and let simmer for 45 minutes. Stir occasionally and if necessary add a little stock. Take off the heat and add white wine, lime juice, Worcestershire sauce and Tabasco. Serve with wild rice.

Roast antelope with figs and blue cheese (serves four)

Ingredients:

600g antelope joint, 8 fresh figs,

100g blue cheese to taste, 1 dl white wine,

1 finely chopped onion, a little cream,

1 tsp acacia honey and Madeira.

Pre-heat oven to 200 degrees. Slice the cap off each fig. Cover the fig flesh with pieces of blue cheese. Replace the caps and press down, then put the figs into the oven for five minutes. Rub salt, pepper and honey into the antelope joint and then roast in the oven until medium done. Then keep the meat warm somewhere else. Broil the chopped onions in the meat pan. Cool the onion and the juices with white wine and Madeira, then pour through a sieve and reduce with a little cream. Season to taste. Carve the meat into fine slices. Arrange the antelope on a plate with the figs. Pour the sauce over the meat and serve with a side dish of potatoes.