If you've felt bored with the same old selection of meats on offer, it could be time to give your tastebuds something a bit more exotic

Crocodile, ostrich and kangaroo may sound as though they belong in a zoo but they're now the top meal choices for people prepared to 'walk on the wild side' in their search for new flavours.

At Shropshire-based company

Alternative Meats, Jeanette Edgar and Rachel Godwin supply a selection of British game and exotic meats from wild boar to rattlesnake and zebra.

"In the last five years the demand for these sort of meats has just taken off," 50-year-old Jeanette says. "People are becoming braver about trying new things, probably they're travelling more, eating these meats abroad or in pubs and restaurants here and finding that they like them."

The range and flavour of their meats has been acclaimed by celebrity chefs such as Clarissa Dickson Wright, Antony Worrall Thompson and Rick Stein.

Jeanette recognises that many people feel unconfident about cooking unusual food so she and Rachel have devised a host of easy recipes, many using Colman's sauces and condiments to complement the meats' flavours.

She says: "There's nothing difficult about cooking these meats and most of them are great for barbecuing. "We've found the Colman's English mustard and sauces are a great accompaniment to some of the meats.

"We have many requests for people who want to give a themed barbie using Australian or South African meat to welcome relatives from those countries or as a fun send-off for gap year youngsters who will visit those places."

Jeanette stresses that none of the species are endangered and humane culling promotes breeding and healthy herds.

Bison steaks with whisky sauce (serves six)

INGREDIENTS

l 6 boneless bison steaks (approx 10oz each)

l salt and freshly ground pepper to taste

for the sauce

* 2tbsp butter or olive oil

* 3 shallots

* 50g sliced mushrooms

* 4tbsp unsalted butter

* 200ml beef stock

* 75ml dry white wine

* 2tbsp green peppercorns, crushed

* 125ml whiskey

* 125ml double cream

* 1tsp Colman's horseradish sauce -- or to taste

* salt and freshly ground pepper

* drops of fresh lemon juice

METHOD

Season bison steaks with salt and pepper to taste and let them rest for one hour at room temperature

FOR THE SAUCE

Melt two tablespoons of the butter in a saucepan, add the shallots and mushrooms and cook until golden brown. Add the stock, whiskey and one tablespoon of green peppercorns. Bring to a simmer and reduce over a medium heat by half. Add the cream and horseradish sauce and reduce to a light sauce consistency. Whisk in the remaining two tablespoons of butter little by little. Add remaining peppercorns and lemon juice to taste and keep warm. Brush the bison steaks with a little olive oil. Heat a griddle until smoking and cook the bison until medium rare, two to three minutes per side, and serve with the sauce, alongside sweet potato chips and fine green beans.