Kangaroo is a very lean red meat that has less than 2% fat content, it is very low in saturated fat and trans fat, which helps lower cholesterol. Research shows that it may also be the highest known source of the healthy fat conjugated linoleic acids (5 times more than other animals), a naturally occurring fatty acid found primarily in the meat and dairy products of ruminants and have been shown to reduce obesity and heart disease as well as having anticarcinogenic properties.
Environmentally consuming kangaroo meat conforms to the “step lightly” principle in that kangaroos are soft-footed animals, so damage to the land is far less than that of sheep and cattle. Kangaroos also need less food than sheep and
cattle, and can better adapt to drought conditions. But apart from these reasons, in more recent findings, it has been reported that eating kangaroo meat can help reduce greenhouse gas emissions.
Kangaroos feed on the same sorts of grass as cattle and sheep but produce very little or no methane gas. Therefore choosing kangaroo meat over other meats as part of your every day diet, is recommended to help save the
world from global warming.
This climate friendly meat can be a small way in which we can lessen the impact our food sources have on our environment.
Paperbark Smoked Kangaroo with Quandong and Onion Balsamic Jam
600 gm Kangaroo fillet
2 tbsp Macadamia Nut Oil
¼ roll of paperbark cut in strips
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.
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 and Onion Balsamic Jam