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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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John aka NitroX

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Govt get out of our lives NOW!
"I love the smell of cordite in the morning."
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