Quicklinks: how to cook kangaroo
Posted by kathryn in Sustainablity and Main courses
Today’s quicklinks is for the omnivores out there. I’ve just been responding to comments and in one answer I mentioned that one of the best meats to eat, here in Australia, is kangaroo.
Kangaroo is low in fat, plus they’re adapted to living in our harsh environment and cause much less damage to top soil than cows and sheep. However, it’s still not a popular meat and I think most people just don’t know what to do with it. So today’s quicklinks are all about how to cook kangaroo.
- The basics: the kangaroo industry body has some useful basic information about choosing and cooking kangaroo. Plus they have a number of recipes including Thai kangaroo salad and herb and caraway crusted kangaroo with polenta.
- Coriander chilli kangaroo: this is a quick meal that could be cooked on the barbecue. Kangaroo fillet, slices of eggplant topped off with tabbouleh and lemon wedges.
- Ginger red curry with kangaroo: this curry is made with a shop-bought red curry paste, so it’s quick to cook. To make it a better balanced meal, I’d suggest it needs a few vegies – for example, add in some thin slices of carrot, broccoli and sugar snap peas.
- Spicy crusted kangaroo: this is a beautiful recipe, coupling kangaroo with native spices. You can get most of these from Herbies, or simply use this as inspiration for your own spice crust.
- Kangaroo meat pie: a super-classic Aussie dish from Cook Almost Anything. Haalo matches this with corn mash and you could also serve with some steamed vegies.
- Kangaroo mash with quandong glaze, potato mash and enoki bundles: a wonderfully luxurious dish from Anna at Morsels & Musings.
Kangaroo is easy and quick to cook. It’s available from most supermarkets, as well as butchers, so why not give it a go this weekend?
20 July, 2007
Comments
This is my favourite one. Beetroot goes really well with skippy, and the fried parsnip slivers are great presentation.
http://web.archive.org/web/19991103033654/www.netfx.com.au/danekas/s_kangaroo.html
Kangaroo may be the most nutritionally beneficial meat but the methods used in killing these poor animals are simply cruel.
Examples of cruelty within the industry:
http://www.animalliberation.org.au/comkang.php
http://www.animalsaustralia.org/default2.asp?idL1=1273&idL2=1298
Good line up of suggestions there. I think the best way to have kangaroo steak (if grilling) is to have it rare to medium rare, served with a plum sauce.
Thanks for the recipe link Simon. I’m always happy to hear about new ways to use beetroot.
Fiona, thanks for those links. There have certainly been a lot of problems in the past, with inhumane killing in the kangaroo industry, particularly in the mid-80s. While I agree there are definitely still issues, my understanding is that the situation has improved a lot and they are now better than many other meat industries – excluding organic farmers.
Nora: the low fat content of kangaroo means it’s important not to over-cook the meat, so it definitely lends itself to rare to medium-rare cooking.
thanks for including my recipe. i certainly enjoyed eating it!
the best way to cook kangaroo meat is medium rare firstly the roo’meat is pretty lean and ‘roo meat U just wont find much fat at all so just meak sure you just dont over cook it if the meat is no longer sweatting out it’ll just be hard and the dog wont even eat it.
cheers from wollolongong nsw autralia. make sure you oil the meat and shower it with onions’lemons’lime’garlic’seasalt’blueberrys why blueberrys? because thats what they loved eating once and truly it gives the meat and incredible taste i love it personally so cheer it with a beer on the side and ur family or best friends cheers mateys.
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