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A collection of kangaroo recipes to try. Red kangaroo. Grey kangaroos. |
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Butchering a kangaroo. How to skin a kangaroo https://www.youtube.com/watch?v=9Qf0whvNZus easy step by step guide on how to skin and clean a kangaroo in the field |
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http://tasteaustralia.biz/bushfood/native-meats-seafood/kangaroo/kangaroo-meat-cooking-tips/ Kangaroo Meat Cooking Tips Kangaroo meat products can be prepared in a variety of dishes using various cooking methods.Generally fat content in other meats mean they can be cooked to a well-done state. In comparison kangaroo meat, because of its low fat content can dry out during the cooking process. It is therefore recommended to not overcook kangaroo meat to retain moisture and flavour. Some flavours that go particularly well with kangaroo meat are: garlic, rosemary, juniper, mountain pepper (or pepper) and fruity flavours such as – plum, red currant, quandong or orange. Kangaroo meat cooking times, as with any other red meat will vary. For best results Kangaroo should be cooked rare to medium rare, and should never be overcooked – with the exception of sausages and mince, which must be cooked thoroughly. • Always make sure pan or BBQ hotplate is HOT • For steaks and fillets cook on high heat for approx 3 minutes each side. If you are cooking thicker pieces, cook for a further 2-3 minutes, depending on thickness. Remove from heat, cover with foil and rest meat for 5 minutes before serving. Best served medium rare • Steaks and fillets should be cooked quickly and on very high heat, this will keep the meat tender and prevent it from drying out. Firstly the meat should be soaked in oil for at least 15 minutes prior to cooking. It should then be placed in a very hot pan and quickly turned over to ensure all sides are seared, this will seal the meat up and prevent moisture loss. • If pan frying, the temperature can then be turned down a little and the cut cooked to medium rare at the most. If roasting it can be transferred to a moderate oven for 10 minutes, but once again not cooked further than medium rare. • Marinated Steaks can be cooked further (medium) without drying out and will remain very tender. • Stir fry should be cooked quickly in a very hot wok or pan on high heat. Do not put too much in the pan at once or the meat will stew not stir fry. • Mini roasts 1. Put Mini Roast on tray and cover with foil. Cook in pre-heated oven at 200c for approx 25-30 minutes 2. Remove foil and cook uncovered for a further 10 minutes 3. Remove roast from oven, wrap in foil and leave to rest for a further 10 minutes before serving. • Minces, Burgers and sausages MUST be cooked http://tasteaustralia.biz/bushfood/native-meats-seafood/kangaroo/ Kangaroo Kangaroo meat is unique to Australia. It’s lean, green and inexpensive, quick and easy to cook, versatile and flexible. It’s a terrific source of high-quality protein, low in total fat (with less than 2% fat), low in saturated fat and a source of heart-friendly omega-3s. What’s more, it’s a particularly rich source of iron and zinc, plus an important source of several B-group vitamins (riboflavin, niacin, vitamin B6 and vitamin B12). Kangaroos played an important role in the survival of Australia’s indigenous peoples. The animal was hunted for tens of thousands of years, for both meat and skins, and when Europeans arrived in the late 18th century, they also depended on its meat for survival. Today, kangaroo harvesting is carried out under the strict environmental controls provided by the federal Environment Protection and Biodiversity Conservation Act 1999. Most come from New South Wales and Queensland, with smaller numbers from Western Australia and South Australia. They aren’t herded together in close confines, transported, or have food withheld from them which a big difference to the final quality of the meat. The ultimate free-range animals. They’re not farmed, but are “harvested” in the wild by licensed hunters. Kangaroo has an unique flavour. The intensity of the meat ranges from subtle (young animals) to distinctively gamey (older animals). It is fine textured and soft, and can hold its own with aromatic spices, pepper, chili and garlic. Kangaroo meat is a wonderfully easy and healthy barbecue meat, but it’s best served medium rare, or rare, because having almost no fat it can dry out if over cooked. Popular techniques for prime cuts include pan frying at high temperatures, rare roasting on a high heat, barbecuing, char-grilling and stir-frying. But it can also be marinated in Asian pastes and curry sauces for grilling. |
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I've had Kangaroo Burgers - very good. |
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http://www.kangarooindustry.com/products/recipes.aspx http://www.kangarooindustry.com/f.ashx/downloads/D3842_Kangaroo_Cookbook.pdf "80 of Australia's Best Kangaroo Recipes" http://nitroexpress.info/ezine/Recipes/Kangaroo/D3842_Kangaroo_Cookbook.pdf Introduction to kangaroo 6 Mel Nathan INTRODUCTION 7 ENVIRONMENT 8 COOKING GUIDE 10 ROO WINNERS ARE GRINNERS 12 KANGAROO ON YOUR PLATE MATE 14 CORDON ROO AT KAM FOOK 16 HOP TO IT! 17 CHEFS EXAMINATION – KANGAROO 18 A TASTE OF KANGAROO celebrity chef roocipes 20 Sean Connolly Sean’s Kitchen & Astral Restaurant • Kangaroo Tartare 22 John Leong Kam Fook Restaurant • Kangaroo Fried Gee Ma Dumpling 23 Darren Ho Chi Restaurant • Kangaroo Char Sui Bao 24 Jean-Paul Bruneteau Deep Blue Bistro • Braised Kangaroo Shank 25 Raymond Kersch Edna’s at Your Table • Enoki Mushrooms Wrapped in Loin of Kangaroo in Pandanus Leaf Sauce • Kangaroo Tartl et with Wattl eseed and Macadamia Dukkah • Kangaroo with Corn and Nori Bon Bons • Minatur e Kangaroo Filet Mignon Wrapped in Proscuitto 28 Tony Bilson Bilson’s Restaurant • Medallion of Kangaroo with Eschallots 30 Vic Cherickoff • EGG, BACON AND KANGAROO ROLL 31 Marian Benardis Greekalicious • Kangaroo with Trahana and honey caramalised onions 32 Mark Bayliss Unilever Food Solutions • Smoked Kangaroo with Fig and Coriander Chutney 33 Daniel Ridgeway The Little Truffle • SPHERE of pea and kangaroo • KANGAROO TERRINE • Kangaroo RAVIOLI • FLOWER Kangaroo • 12 HOUR Kangaroo loin • Kangaroo assiette 42 Lindy Milan & Ian Hemphill • Asian-style kangaroo fillets 44 Ian Oakes & Alasdair Nicholson Grand National Restaurant • Seared Kangaroo loin, Shawarma spice with pickled beetroot, chickpea puree, roasted Kipflers and rosemary salt 46 Gary Johnson Sydney Hilton • CONSOMME WITH KANGAROO RAVIOLI AND TOMATO PICKLE • Thai Red Kangaroo Curry 49 Farzan Contractor The Meat & Wine Company • MERLOT MARINATED Kangaroo Steak with wasabi mash • Kangaroo loin with pars nip puree rosemary and spinach pesto 52 Craig Squire Red Ochre Grill • Kangaroo with quandong chilli sauce with sweet potat o and bok choy 54 Craig Macindoe Mumu Grill • Kangaroo Rump on roasted Pumpkin with Beetroot Relish 56 Felix Halter V Zug Gourmet Academy • Paperbark Smoked Kangaroo 58 INDEX OF RECIPES INDEX OF RECIPES 12 HOUR Kangaroo loin 39 Asian-style kangaroo fillets 42 Braised Kangaroo Shank 24 CONSOMME WITH KANGAROO RAVIOLI AND TOMATO PICKLE 46 EGG, BACON AND KANGAROO ROLL 30 Enoki Mushrooms Wrapped in Loin of Kangaroo in Pandanus Leaf Sauce 26 FLOWER Kangaroo 38 Kangaroo assiette 40 Kangaroo Char Sui Bao 23 Kangaroo Fried Gee Ma Dumpling 22 Kangaroo loin with pars nip puree rosemary and spinach pesto 51 Kangaroo RAVIOLI 36 Kangaroo Rump on roasted Pumpkin with Beetroot Relish 55 Kangaroo Tartare 20 Kangaroo Tartlet with Wattl eseed and Macadamia Dukkah 26 KANGAROO TERRINE 35 Kangaroo with Corn and Nori BonS Bons 27 Kangaroo with quandong chilli sauce with sweet potato and bok choy 53 Kangaroo with Trahana and honey caramalised onions 31 Medallion of Kangaroo with Eschallots 29 MERLOT MARINATED Kangaroo Steak with wasabi mash 50 Minature Kangaroo Filet Mignon Wrapped in Proscuitto 27 Paperbark Smoked Kangaroo 56 Seared Kangaroo loin, Shawarma spice with pickled beetroot, chickpea puree, roasted Kipflers and rosemary salt 44 Smoked Kangaroo with Fig and Coriander Chutney 32 SPHERE of pea and kangaroo 34 Thai Red Kangaroo Curry 48 |
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http://www.kangarooindustry.com/kangaroo-osso-buco.aspx Kangaroo osso buco Serves 4 Ingredients: (900g) roo tail pieces (for osso buco) 2 tablespoons plain flour 1 tablespoon olive oil 2 medium red onions, coarsely chopped 2 garlic cloves, crushed 3 medium carrots, thickly sliced 2 sticks celery, thickly sliced 410g can crushed tomatoes 2/3 cup (165ml) dry white wine 1 cup (250ml) beef stock 2 teaspoons dried Italian herbs 2 tablespoons tomato paste Pana de casa, to serve For Gremolata: 1 garlic clove, crushed 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon finely grated lemon rind Method: Place roo tails and flour in a bowl. Toss to coat. Heat oil in a frying pan over medium-high heat. Cook veal for 5 minutes each side until browned. Transfer to a plate. Add onion, garlic, carrot and celery to pan. Cook, stirring for 3-5 minutes or until vegetables start to brown. Transfer to bowl of slow cooker. Add roo tails. Pour over combined tomatoes, wine, stock, herbs and tomato paste. Season. Turn slow cooker onto low and cook, covered for 6-7 hours. To serve: Combine gremolata ingredients in a bowl. Serve osso buco, sprinkled with gremolata. |
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http://www.kangarooindustry.com/kangaroo...c-glaze-gf.aspx Kangaroo Dukkah encrusted fillet with caramelized onion & mushroom tart tatin, citrus & rocket salad and balsamic glaze (gf) Serves 4 Ingredients: 4 Kangaroo fillets 2 tablespoons Sichuan peppers and salt Olive oil 1 packet puff pastry 1 packet shitake mushrooms, sliced 50g butter 2 brown onions, sliced ¼ cup Caster sugar White wine vinegar Dijon mustard 150g rocket, picked 1 orange, segmented 1 lime, segmented 1 lemon, segmented Toasted macadamia nuts 1 bottle Balsamic glaze Dukkah: (makes bulk) 250g Sesame seeds 250g Macadamia nuts 250g Pistachio nuts 250g Cashew nuts 1 tbsp. black peppercorns 1 tbsp. lemon pepper 1 tbsp. cumin seeds 1 tbsp. coriander seeds 1 tbsp. sea salt flakes Method: In a mortar and pestle combine the Sichuan pepper and salt and then rub over the kangaroo fillets. Leave out on bench to bring to room temperature. Sear in a pan and cook in oven at 180 degrees Celsius for 6 minutes. Remove and cover in foil and allow resting for 5 minutes. Dukkah: To make the dukkah combine all the nuts into a roasting tray and cook at 180 degrees Celsius until golden brown. Add remaining ingredients and blitz in a food processor. (This recipe makes a large amount but stores in an air tight container for up to 3 months, and is also great to dip toasted bread in as a starter) Salad dressing: Whisk together 1 tsp of Dijon mustard and 50ml of white wine vinegar; slowly add 200ml of olive oil to create your dressing. Mushroom tart tatin: Sauté the onions in a little olive oil until transparent. Add castor sugar and cook into a caramel. Add a dash of white wine vinegar and remove from heat. In a separate frying pan melt butter and toss through the mushrooms. In a small tart tin rub olive oil around the sides to prevent sticking. This also makes the tart easier to flip out. Add ¼ of the mushrooms, then a ¼ of the onion on top. Cut a piece of puff pastry to place over the top. Do the same for the remaining 3 tart tatins. Cook in oven at 180 degrees Celsius for 12 minutes or until golden brown on top. To serve: Brush the rested kangaroo fillets with Dijon mustard and then roll in the dukkah mix. Slice. Toss the rocket and the segmented citrus fruit together with the toasted macadamia nuts and salad dressing. Place off to the side of the plate. Flip out the mushroom tart tatin and place the sliced kangaroo fillet on top. Drizzle a little balsamic glaze around the plate and serve. |
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http://www.kangarooindustry.com/kangaroo-san-choy-bow.aspx San choy bow with ginger, mushrooms & toasted cashews Serves 4 Ingredients: 1 kg lean kangaroo mince 1 tbsp. olive oil 2 garlic cloves, crushed 2 tbsp. ginger, grated ½ red onion, diced ¼ red cabbage, chiffonade 100g vermicelli noodles, soaked and chopped ½ cup mushrooms, diced 2 tbsp. oyster sauce 1 tbsp. soy sauce 1 tbsp. sweet chilli sauce 3 spring onions, sliced 1 cup coriander, roughly chopped ½ cup Thai basil, roughly chopped Toasted cashews, roughly chopped 1 small red chilli, julienned Baby cos leaves and lime to serve. Method: 1. Splash one tablespoon of olive oil in to a hot wok, add garlic, ginger, red onion and cabbage. 2. Stir-fry for 2 minutes. Add kangaroo mince and fry until browned. 3. Add mushrooms, stir fry for 1 minute. 4. Stir through sauces. 5. Turn heat off and sprinkle through the spring onions, coriander, Thai basil and vermicelli noodles. To serve: Serve in fresh, crisp baby cos lettuce cups and garnish with toasted cashews, red chilli and a squeeze of fresh lime. |
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http://www.kangarooindustry.com/asian-in...d-dressing.aspx Asian inspired Kangaroo salad with white wine spiced poached pears & hoisin and wholegrain mustard dressing Serves 4 Ingredients: 1 bottle hoisin sauce 1 jar wholegrain mustard 4 kangaroo striploin fillets Seasoning EVVO Mixed lettuce leaves Crispy noodles 1 Red onion 1 Carrot ¼ Red cabbage ½ Fennel For Poached pears: 2 pears 2 star anise 1 cup white wine ½ cup water ¾ cup castor sugar 1 cinnamon quill Method: 1. Peel, quarter and deseed the pears and place in a small pot on simmer with the remaining ingredients for the poaching liquid. Cook for 5 minutes or until soft. Set aside. 2. Slice red onion, carrot, red cabbage and fennel into thin strips and toss together. 3. Heat oil in a large non-stick frying pan over a medium-high heat. Rub kangaroo with seasoning and place in frying pan, browning the meat on all sides. Cook for 2 to 3 minutes each side until medium rare. Remove from heat and cover with foil for 5 minutes to rest. Slice thinly. 4. For the dressing put equal quantities of hoisin and wholegrain mustard into a bowl. Whisk whilst slowly add some of the pear poaching liquid until it thins out the mixture. 5. In a large mixing bowl combine sliced kangaroo, salad mixture, salad leaves a few handfuls of the crisp noodles and the dressing tossing to combine. To serve: Serve salad garnished with a sliced fanned quarter of poached pear. |
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http://www.kangarooindustry.com/kangaroo-in-blood-plum-sauce.aspx Kangaroo in blood plum sauce Serves 4 Ingredients: 4 Kangaroo fillets 2 tablespoons Sichuan pepper and salt Blood plum sauce: ½ cup kecup manis ½ cup shao hsing wine 2 tbsp light soy sauce 6 garlic cloves, finely diced ½ cup EVOO 8 ripe blood plums Method: 1. Combine kangaroo with kecup manis, wine, soy sauce, garlic and half the EVOO in a large bowl. Cover and set aside to marinate for 2 hours. 2. Preheat oven to 200 degrees Celsius. Remove kangaroo from marinade and drain, reserving marinade. Heat remaining oil in a large frying pan and sear the kangaroo on all sides until lightly browned. Transfer to roasting tray and place in oven for 8 minutes on 200 degrees Celsius. Remove from oven, cover with foil and let rest in a warm place for 5 minutes. 3. Meanwhile in a small saucepan add the marinade and the pan juices and bring to boil. Half the plums and add and simmer for about 5 minutes, or until plums are tender and the sauce is slightly reduced. To serve: Finally, with a large knife or cleaver, slice the kangaroo, arrange on a platter and spoon over the hot plum sauce. Sprinkle with Sichuan pepper and salt. |
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http://www.kangarooindustry.com/kangaroo-stir-fry-with-mushroom-medley.aspx Kangaroo Stir-fry with mushroom medley Serves 4 Ingredients: 600g Kangaroo Fillet 2 tablespoons Olive Oil 1 tsp Fresh Ginger (grated) 1 clove Garlic (thinly chopped or grated) 1 small Red Chilli 1 Red Onion (sliced) 2 tablespoons Sweet Chilli sauce 1 cup chopped Coriander leaves (half for marinade, half to garnish) 1/2 teaspoon Cracked Black Pepper 400g mixed mushrooms, sliced (button mushrooms, Swiss brown mushrooms, oyster mushrooms, enoki mushrooms & shitake mushrooms) Handful of raw cashew nuts 1/2 Lime 2 tablespoons Oyster Sauce 1 packet Hokkien noodles Shallots, sliced and placed into iced water Method: 1. Slice Kangaroo fillets diagonally in to strips. Make a marinade using half the coriander and the sweet chilli sauce. Put Kangaroo meat in marinade and set aside for 15-30 minutes. 2. Heat oil in a wok, then add onion, garlic, ginger and chilli and fry for 1 minute. Then add kangaroo strips and fry for 1 minute or until browned. Add, cashews, mushrooms, oyster sauce and fry quickly until heated through. Take off the heat; add pepper and a squeeze of lime. 3. Heat and pour a pot of boiling water over Hokkien noodles until al dente. Around 5 minutes. To serve: Serve stir-fry into bowl. Garnish with fresh sliced shallots & serve with Hokkien noodles on the side. |
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https://www.bbcgoodfood.com/user/2876241/recipe/kangaroo-steaks-red-wine-sauce Kangaroo Steaks in Red Wine Sauce Member recipe by julesegw Cooking time Prep: 20 minutes Cook: 10 minutes overnight marinating in fridge - or 2 hours minimum Skill level More effort Servings Serves 4 Juicy tender steaks (sliced) in rich creamy sauce Ingredients 500g loin kangaroo fillet or 4 kangaroo fillet steaks 1 cup good-quality dry red wine 1 clove garlic, crushed 1 small onion, finely chopped 1 teaspoon chopped fresh chives 1 tablespoon oil ½ cup cream Method 1 Combine wine, chives, garlic and onion in bowl. Add kangaroo meat, toss until coated. cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade. 2 Heat oil in pan; add meat. Cook over high heat 2 minutes to seal sides, turning. For rare meat, cook 2 more minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.) **Note: Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it to rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat.** 3 Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened. Return meat to heated sauce in pan if further cooking/warming required - do not re-fry or heat in microwave!! 4 Slice cooked fillets thinly and serve with warm sauce. Suggestion: Serve with mashed (or crushed sweet) potato and fresh vegetables |
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http://www.abc.net.au/radio/recipes/red-wine-marinated-kangaroo-steak/8914744 Red wine-marinated kangaroo steak By Matthew McKenzie PREP TIME 2:00 COOK TIME 0:10 DIFFICULTY Medium SERVES 1 Barbecued kangaroo steak marinated in red wine and served with grilled seasonal vegetables, crispy sage leaves and a roasted pine nut beurre noisette Image: ABC Brisbane: Rob Minshull Ingredients 200g kangaroo steak 1/2 glass of red wine 2 cloves of garlic 6 stalks of thyme Sea salt and black cracked pepper 1 bunch of baby broccolini 2 yellow squashes 1 lemon 200g butter 40ml olive oil 1 tablespoons pine nuts, roasted 8 sage leaves Method Cooking method: Grilling/BBQ Put your kangaroo steak in a small bowl. Add crushed cloves of garlic, thyme leaves stripped from stalk, sea salt, fresh cracked black pepper and red wine. Roll meat through the marinade and submerge in liquid for 2 hours minimum. This will enable the kangaroo to tenderise and give it a lovely colour and flavour. Lay a square sheet of aluminium foil on the bench, place 2 slices of lemon and then your broccolini in the centre of the foil. Place a knob of butter on top of the broccolini and season with sea salt and fresh cracked black pepper. Now wrap and seal foil tight like a parcel. Cut the squashes in half. Drizzle with olive oil and season with salt and fresh cracked black pepper. Make sure your barbecue is pre-heated, and is hot and clean, then add the drained kangaroo steak. Barbecue for 7 to 10 minutes or until cooked medium rare, turning once. While the kangaroo is cooking, cook your foil parcel of broccolini on a hot spot of the barbecue. This will steam the vegetable in the lemon and butter. Allow to cook for roughly 4 to 6 minutes on a medium to high heat. Cook the yellow squash flesh side down on a medium heat on the barbecue and cook until soft and juicy. Allow 3 to 5 minutes cooking time. Place a small knob of butter in a pot or pan and melt. Then add your pine nuts and cook on a medium heat until semi roasted and crunchy. Now add another knob of butter and turn the heat up to burn the butter — this is called beurre noir, or "black butter" when the butter turns a browny golden colour. Add your sage leaves and cook until crispy in texture. Remove butter from heat to stop over cooking the sage and pine nuts. Let the kangaroo rest for 2 to 3 minutes before plating up with the vegetables and nuts, to allow the meat juices to settle and keep the meat moist and tender. This is a delicious way to enjoy lean, healthy kangaroo on the barbeque. |
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https://www.sbs.com.au/food/recipes/kang...his-social-cafe French Kangaroo tail bourguignon with mashed potato https://www.sbs.com.au/food/sites/sbs.co...time=1505270516 Kangaroo tail can be cooked low and slow, giving you a rich and tender stew. Serves 4-8 Preparation 30min Cooking 2hr 25min Skill level Easy By K-ROO Ingredients 16 kangaroo tail pieces (see Note) sea salt & ground black pepper ¼ cup flour ½ cup olive oil 12 pickling onions, peeled 200 g button mushrooms, halved 250 g smoked bacon, chopped 2 cloves garlic, crushed 300 ml dry red wine 300 ml beef or game stock 4 sprigs thyme 2 bay leaves 1 tbsp corn flour 1 tbsp cold water mashed potato (try Heston Blumenthal's perfect mash) and steamed greens, to serve Instructions Season kangaroo tail with salt and cracked black pepper and dust in flour. Heat half the olive oil in a large heavy-based casserole dish or saucepan (with a lid for later) over a medium-high heat. Add the kangaroo pieces in batches and cook until browned on both sides. Remove and set aside. Heat the remaining oil in the same pan and cook the pickling onions and mushrooms in batches for 5 minutes each or until browned. Remove and set aside separately. Add the bacon and cook, stirring occasionally, for 5 minutes or until golden but not crisp. Add the garlic for the final minute of cooking. Return the kangaroo and pickling onions to the casserole. Add the wine, stock, thyme and bay leaves. Bring to the boil, reduce heat to low and simmer, covered, for 1.5 hours. Return the mushrooms to the casserole and cook for a further 30 minutes or until meat is tender and falling off the bone. Using a slotted spoon remove the kangaroo, bacon, onions and mushrooms to a serving dish. Combine cornflour and 1 tablespoon cold water together in a cup, mixing to a smooth paste. Add to the cooking liquid and bring to the boil, stirring constantly, until it thickens. Return kangaroo and ingredients to the pot and combine. Serve bourguignon with mashed potato and steamed greens. Note • Kangaroo tail is available from some butchers and specialist retailers; this recipe was developed using two packets of Paroo Premium Kangaroo kangaroo tail. • If serving four, freeze half this dish for another time. Recipe and image from K-ROO. Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. |
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Never over cook 'roo if doing in steaks, must be medium rare-medium range, otherwise best eating a piece of carpet! Will have to try some of these & the croc ones John! Cheers 93x64mm |
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The recipes look and sound great. Now if one would just escape from the zoo! |
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I usually eat roo has fillet snakes and bought hamburgers. Also roo mince makes nice spaghetti bolognese. Kangaroo tail bourguignon looks good. The Red wine-marinated kangaroo steak red wine steaks look good. Stir fry would be easy. San choy bow with ginger, mushrooms & toasted cashews looks yum. Kangaroo Dukkah encrusted fillet looks yummy. I need to post a ragu roo recipe as well. Kangaroo osso buco, definitely. Have to look through the "80 recipes". |
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Quote: Venison could be substituted for kangaroo meat very well. |