Crocodile Fettuccine

Recipe provided to us by
Elijah’s Bar & Grill

Lemon Myrtle

Backhousia citriodora


500 Grams Of Crocodile Fillet
250 Grams of Mushrooms
1 onions
1 bulb of garlic
250ml of Thickend Cream
20ml of Honey
Table spoon of salt
50g of Lemon Myrtle


  • Cut Garlic into thin slices. Put into hot pan with Olive Oil.
  • Cut Mushrooms and Onions and put into pan also.
  • Make sure the Onions, Mushrooms and Garlic are sautéed off.
  • Add Cream, let it simmer for 2-3 minutes.
  • Chop the crocodile into little cubes and add that to the sauce, let the crocodile gather the moisture from the cream.
  • Add Honey and Lemon Myrtle and stir.
  • Let all the ingredients simmer together.
  • Add Pasta
  • Bon Appetit


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