Well, The Butcher Shop on Shasta Ave. has what you want. We know that you love your regular grill favorites but if you have had your fill of burgers and dogs on the grill, it’s time to shake things up a little with our exotic meats. We offer all kinds of meats, from traditional to exotic. But it’s our exotic meat that’s getting all the attention this month thanks to a feature article appearing in Southern Oregon Magazine about The Butcher Shop and our fine, exotic meats.
Curious to know more? Think we just mean venison and elk? Well, we offer those too, but we also sell camel, yak, buffalo, alpaca, kangaroo, alligator and rattlesnake! As with all our other meats, we source it locally, carved by skilled butchers who specialize in quality cuts and cured meats. You can count on our meats to be:
- Chemical free
- Free range sourced from local farmers*
- Available for full processing farm animals and game, thanks to a fully mobile processing unit
Alpaca Stuffed Peppers
Now that you’re thoroughly in the mood for exotic meat, let’s try a recipe with alpaca meat as the staple.
What you’ll need:
- 1 lb alpaca meat, minced
- 1 cup chopped spinach
- ½ cup leeks
- 3 tbsp butter
- 1 tsp garlic
- 4 red peppers
- Crushed red chili pepper, salt and pepper to taste
- Cheese of your choice
How to prepare:
Cut the tops off the peppers and take out seeds. Rinse out peppers and put upside down on paper towel to dry. Grab your frying pan and put it on low heat to melt the butter, then add in the leeks. Add the garlic, minced alpaca, crushed chili pepper, salt and pepper, stirring constantly. When the meat is brown, turn off and add in the spinach. Combine. Stuff the mixture into each pepper. Top with cheese and bake in the oven for about a half hour. Enjoy!
For traditional and exotic meats, come to The Butcher Shop in Eagle Point for an unforgettable experience. And don’t forget to read our feature in Southern Oregon Magazine!
*Locally sourced when possible. Camel, Yak, and Kangaroo isn’t exactly native to southern Oregon.