Kangaroo
Kangaroo meat is almost fat-free with exceptional levels of natural protein and iron.
Table of Contents
Guide to cooking Kangaroo
Kangaroo is a versatile product that can be utilised in many ways. The meat is very lean with very little connective tissue and fat. To keep moisture and flavour it is recommended not to overcook the meat.
Garlic, rosemary, juniper, mountain pepper (or pepper), and fruity flavours such as plum, red currant, quandong, or orange pair particularly well with kangaroo meat.
Many Asian pastes and curry sauces, such as Vindaloo, Korma, Hoi sin and Tandoori, can be used as a marinade and cooked on the BBQ or grill.
Most meat recipe’s are simple to adapt, just use Kangaroo instead of other meats, and follow the cooking guide below.
Kangaroo should be cooked rare to medium rare for the best results, and never overcooked – with the exception of sausages, burgers and mince, which must be thoroughly cooked.
Always ensure that the pan or BBQ hotplate is hot.
Guide to cooking Kangaroo Steaks and Fillets
Kangaroo steaks and fillets should be cooked rapidly and on high heat to ensure all sides are seared this will seal the meat, keep the meat tender and prevent moisture loss.
The meat is best served rare to medium rare. Steaks that have been marinated can be cooked longer (medium) without drying out and remain tender.
To begin, marinate the meat in oil for at least 15 minutes before cooking.
Cook for about three minutes on each side over high heat.
If you are cooking thicker pieces cook for a further two to three minutes overall.
If finishing off in the oven, the steak can be placed in a moderate oven for 10 minutes, although it should not be cooked any more than medium rare.
Remove the meat from the frying pan or hotplate, cover it with foil, and set the Kangaroo steak or fillet aside to rest in a warm place for half the cooking time before serving.
Guide to cooking Kangaroo Stir Fry
In a very hot wok or pan over high heat, cook the stir fry fast. Don’t overcrowd the pan, otherwise, the meat will stew rather than stir fry.
Guide to cooking Kangaroo Mini-Roast
Arrange Mini-Roast on a baking sheet and cover with foil. Cook for 25-30 minutes at 200°C / 390°F in a preheated oven. Remove the foil and cook for another 10 minutes uncovered. Take the roast out of the oven, wrap it in foil, and let it rest for another 10 minutes before serving.
Guide to cooking Kangaroo Mince, Burgers and Sausages
All must be cooked thoroughly.
Reference guide to cooking Kangaroo
| KANGAROO CUT | COOKING METHOD | COOKING TIME |
|---|---|---|
| Steaks, Fillets | BBQ, Oven, Pan Fry | Three - four minutes per side (medium rare) or once sealed, can be transferred to oven for 10 minutes |
| Marinated Steaks | BBQ, Pan Fry | Four minutes each side (can be cooked to medium) |
| Kebabs | BBQ, Pan Fry | Two - three minutes per side |
| Sausages, Burgers | BBQ, Pan Fry | Cook five - six minutes or until juices are hot and clear. Must be cooked thoroughly. |
| Mince | Pan Fry, Simmer | Cook until brown and crumbled. It must be thoroughly cooked. Excellent in bolognese, lasagne, and meatballs, home-cooked burgers and tacos |
| Roast | Oven | 40 minutes at 200°C / 390°F |
| Stirfry | Pan Fry, Wok | Fry for two to three minutes on high heat, or until lightly browned (it will continue to cook through once removed from the heat). |
Kangaroo Recipes
Cabernet Sauvignon Marinated Kangaroo Backstrap with Basil Pesto
A beautiful Kangaroo steak partnered
Photo Credits: GC238f55a | Pixabay, Roberta Sorge | Unsplash, Gita Krishnamurti | Unsplash, Bao Meneglong | Unsplash, Likemeat | Unsplash