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Cooking with Kangaroo: Kangaroo meat is used by some of the worlds best restaurants because of its high quality and unique flavour, also because it's very low in fat and therefore very good for you. Kangaroo has a rich appealing flavour that combines well with many other foods.
Kangaroo meat is very low in fat, usually less than 2%. This is lower than most other red meats. This makes Kangaroo very healthy but also means it must be cooked carefully. Kangaroo is also very high in protein and iron. Fat contains a lot of moisture, hence meats like beef which is very high in fat can be cooked to very well done. However because kangaroo has virtually no fat it can easily dry out during cooking. Because of this it's important to follow a few simple steps to retain the moisture in the meat. Firstly the meat should be soaked in oil for at least 15 min prior to cooking. It should then be placed in a very hot pan and quickly turned over to ensure all sides are 'seared', that is browned. This will seal the meat up to prevent moisture loss. If pan frying the temperature can then be turned down a little and the cut cooked to medium rare. If roasting it can be transferred to the oven, but once again not cooked further than medium rare. Guide to cooking times Provided these simple steps are followed cuts of kangaroo can be prepared in the same way as for any other meat. Kangaroo mince is even easier to use and can be cooked exactly as other minces.
Kangaroo comes in a wide range of cuts and is widely available from Woolworths, Franklins and other supermarkets throughout Australia. Recipes: Choosing from the menu on the left will display several simple and nutritious recipes here. If you want to save or print one, click on it in this window before selecting Print or Save from your browser's menu, and if you have a favourite kangaroo recipe that you would like to share, please e-mail it to us. Further great kangaroo recipes can be found on our members websites listed on the 'products' page. |
