Kangaroo is a very lean red meat that has less than 2% fat content.
Paperbark Smoked Kangaroo with Quandong and Onion Balsamic Jam
INGREDIENTS
600 gm Kangaroo fillet
2 tbsp Macadamia Nut Oil
¼ roll of paperbark cut in strips
Salt
Ground Pepper Berry
120 gm Brown sugar
50 gm Butter
200 gm Spanish onions julienne
200 gm Quandong
25ml Balsamic vinegar
Star Anise, cinnamon stick,
Caramelise sugar with butter in saucepan.
Add onions and Quandong
Add balsamic vinegar, cinnamon and Star Anise.
Cook to jam like consistency, stirring occasionally.
Set aside.
Preheat oven at 180 C
Season meat with salt and pepperberry and sear in macadamia oil very quickly both sides.
Place paperbark on steel pan, heat up pan until smoke appears, place meat on aluminium foil, and put on top of bark, place in oven for 3 minutes, let rest for 10 minutes.
To plate up, slice meat to show pink inside and then place onto panfried scallop potatoes with steamed brussel sprouts (tossed in nutmeg and butter) and julienned carrots on the side
Top meat with Quandong
KANGAROO TARTARE
400gm kangaroo loin minced, add 50gm each of finely chopped shallot and gherkin, 10gm chopped parsley, 4 egg yolks, 10 ml tomato paste, 10 ml Dijon mustard
Dash of Worcestershire sauce, Dash of Tabasco, ? of a teaspoon of smoked paprika, freshly ground pepper berry, Salt to taste
Mix all the ingredients in a stainless steel bowl.
Serve on your favourite crouton.
Kangaroo prosciutto
2kg kangaroo rump
5 garlic cloves, minced
3 bay leaves, chopped
1kg rock salt
50g whole pepper berries
METHOD
1. Wash and dry kangaroo rump with paper towels.
2. Mix garlic, 1/2 cup salt, pepper, bay leaves. Spread a thick layer of the mixture over kangaroo rump on all exposed surfaces. Refrigerate the salted kangaroo on non-porous surfaces for 24 hours.
3. Rub off remaining salt. Lightly smoke the kangaroo using a good quality oak. Liquid smoke is readily available but not ideal. 5ml will be sufficient rubbed over the kangaroo.
4. Lay kangaroo in a pan, cover and press with a very heavy weight in fridge for 14 days
5. Vacuum seal and leave in fridge until ready for use
Munducklin Kangaroo Curry
In a little oil cook the 1 brown finely diced onion, 1T chopped ginger, 1T chopped garlic, 1 Tbspn Munducklin Curry Powder, Cook for a few minutes stirring frequently.
Then add 2kg diced Kangaroo rump and seal before adding 1 litre chicken stock, bring to the boil and skim. Cover and simmer gently until tender (approx 1 hour).
Then add 2T fish sauce, 1T palm sugar, 6 kaffir lime leaves, juice of 1 lime, 2 cans coconut cream only (do not use milk) and simmer for another 15-20 minutes.
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