Saturday October 19th, here we come!
Why Choose Kangaroo Meat?
- Sustainable Choice: Kangaroos are wild animals and are not farmed in the traditional sense. As a result, kangaroo meat has a low environmental impact, with significantly lower greenhouse gas emissions compared to cattle or sheep farming. Additionally, kangaroos play a critical role in maintaining the balance of the Australian ecosystem, and controlled harvesting ensures their population remains stable.
- Nutrient-Rich: Kangaroo meat is lean, containing less than 2% fat, making it one of the healthiest red meat options available. It is also an excellent source of protein, iron, and zinc, and is high in omega-3 fatty acids, which are typically associated with fish. These nutrients contribute to muscle health, improved immune function, and overall well-being.
- Unique Flavour: Kangaroo has a distinct, rich, gamey flavour. Its taste is often described as similar to venison, but with a milder tone. Its texture is tender, especially when cooked to medium-rare, making it an enjoyable alternative to more common meats like beef or lamb.
Kangaroo Recipe: Marinated Kangaroo Steaks with Native Bush Spices
This recipe combines the unique taste of kangaroo meat with the flavours of native Australian bush spices to create a dish that is both delicious and easy to prepare.
Ingredients
- 500g kangaroo steaks (approximately 2-3 steaks)
- 2 tbsp olive oil
- 1 tbsp lemon myrtle powder
- 1 tsp native pepperberry (or black pepper as an alternative)
- 1 tbsp bush tomato chutney (optional)
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- Salt to taste
- Fresh lemon wedges for garnish
Instructions
- Marinate the Meat:
- In a bowl, mix olive oil, lemon myrtle powder, native pepperberry, garlic, soy sauce, balsamic vinegar, and a pinch of salt.
- Coat the kangaroo steaks with the marinade and leave them to rest for at least 1 hour, or ideally overnight, in the refrigerator. This helps infuse the meat with the spices and tenderises it.
- Prepare the Grill or Pan:
- Heat a grill or pan over medium-high heat. Ensure it is hot before placing the steaks to get a good sear on the meat.
- Cook the Kangaroo:
- Cook the steaks for 2-3 minutes on each side for medium-rare. Kangaroo is best served when slightly pink in the centre, as it is a lean meat and can dry out if overcooked. The internal temperature should reach around 65°C.
- Rest the Meat:
- After cooking, let the steaks rest for 5 minutes. This allows the juices to redistribute, ensuring the meat stays tender and juicy.
- Serve:
- Slice the kangaroo steaks thinly against the grain and serve with a side of bush tomato chutney (optional) and fresh lemon wedges. This dish pairs well with a simple green salad or roasted vegetables.
Cooking Tips for Kangaroo Meat
- Do not overcook: Because kangaroo meat is very lean, it can become tough and dry if cooked beyond medium. Aim for a quick sear and rest the meat before serving.
- Marinate for flavour: Marinating kangaroo in herbs, spices, or acidic ingredients like lemon or vinegar helps to tenderise the meat and enhance its natural flavours.
- Serve with native ingredients: Complement kangaroo meat with native Australian herbs and fruits, such as bush tomato, wattleseed, or lemon myrtle, to add depth and a uniquely local flavour profile to the dish.
Conclusion
Kangaroo meat is a sustainable, healthy, and flavoursome option for those looking to try something new in the kitchen. Its rich flavour pairs wonderfully with native Australian spices, and with the right cooking technique, it can be a truly memorable dish. Whether you’re a local or a visitor looking to explore authentic Australian cuisine, this kangaroo recipe is an excellent introduction to a quintessentially Australian ingredient.
