My kids grew up on Kangaroo. On the menu most weeks instead of beef. It's a great
product that is grossly overlooked. Free range, organic, very low
fat, high in protein, ton of iron, lots of vitamins and minerals, low in calories, great taste,
super tender, readily
available and with far less methane output than cattle. What box doesn't it
tick. My opinion, best meat available.
TV show chefs etc say
it is easy to overcook and becomes dry and tough. Straight away
people are put off. Seriously, they need to learn this recipe as
nothing like that is ever the outcome. Rare to medium rare is the
target. If aged long enough medium and even well done is still good.
So quite a margin before anything like tough and dry.
Wet age the meat for at least a week or a month. The longer the better. The flavour of the marinade is fairly open. The key is the ageing. Or buy marinated fillets and sit in the fridge for a week. Very convenient. You can BBQ or fry all the way but searing and roasting is correct. There is a least 10 kangaroos to every cow so they are not endangered.
Ingredients
500g Kangaroo Steaks
Cracked pepper
Spray Oil
or
Marinade 1::
50g Peanut Oil
75g Worcestershire sauce
15g Soy sauce
20g Red wine Vinegar
75g Tomato sauce
1 Tbs Honey
Marinade 2::
80g Beef stock
30g Red vinegar
30g Marsala
50g oil
4 cloves garlic crushed
1 tsp Tarragon dried
1 tsp Rosemary dried
1 tsp cracked Black pepper
1 tsp Salt
Dashes Tabasco (Habernero) B
Method::
Trim the fillets neatly and set aside the offcuts.*
Combine the marinade ingredients and bring to a boil and set aside till cool.
Vacuum seal the fillets with the marinade. Set aside in the back of the refrigerator for a week or more. Or use pre marinated fillets. Still a good idea to age these for a week.
On the day set the kangaroo on the bench for an hour.
In a smoking hot ribbed cast iron frypan sear the fillets on all sides and ends for 2 minutes.
Vary the time based on the shape and thickness of each fillet. Less time for the smaller pieces.
Set aside in a pre heated glass baking dish till all the fillets are done. Do the thickest fillets first.
Set an oven tray at an angle but putting one side in a higher slide. The idea is to drain away moisture.
Roast at 180° for 12 to 18 minutes. Again smaller pieces will take less time so add in a few minutes later. Chunky rump will take 16 minutes or so. Remove to a warm plate, cover with foil and rest 20 minutes.
Serve with warmed green tomato pickles (see this site)
Wet age the meat for at least a week or a month. The longer the better. The flavour of the marinade is fairly open. The key is the ageing. Or buy marinated fillets and sit in the fridge for a week. Very convenient. You can BBQ or fry all the way but searing and roasting is correct. There is a least 10 kangaroos to every cow so they are not endangered.
Ingredients
500g Kangaroo Steaks
Cracked pepper
Spray Oil
or
Marinade 1::
50g Peanut Oil
75g Worcestershire sauce
15g Soy sauce
20g Red wine Vinegar
75g Tomato sauce
1 Tbs Honey
Marinade 2::
80g Beef stock
30g Red vinegar
30g Marsala
50g oil
4 cloves garlic crushed
1 tsp Tarragon dried
1 tsp Rosemary dried
1 tsp cracked Black pepper
1 tsp Salt
Dashes Tabasco (Habernero) B
Method::
Trim the fillets neatly and set aside the offcuts.*
Combine the marinade ingredients and bring to a boil and set aside till cool.
Vacuum seal the fillets with the marinade. Set aside in the back of the refrigerator for a week or more. Or use pre marinated fillets. Still a good idea to age these for a week.
On the day set the kangaroo on the bench for an hour.
In a smoking hot ribbed cast iron frypan sear the fillets on all sides and ends for 2 minutes.
Vary the time based on the shape and thickness of each fillet. Less time for the smaller pieces.
Set aside in a pre heated glass baking dish till all the fillets are done. Do the thickest fillets first.
Set an oven tray at an angle but putting one side in a higher slide. The idea is to drain away moisture.
Roast at 180° for 12 to 18 minutes. Again smaller pieces will take less time so add in a few minutes later. Chunky rump will take 16 minutes or so. Remove to a warm plate, cover with foil and rest 20 minutes.
Serve with warmed green tomato pickles (see this site)
Kangaroo Fillet Steak
Little known Australian Recipe
Little known Australian Recipe
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