Kangaroo as a meat source has had a pretty dogged history in Australia. It served as the mainstay of the diet of many Aboriginal nations in Australia for many thousands of years. With the arrival of the Europeans and the introduction of beef and sheep – the landscape was changed dramatically. With the exception of Indigenous Australians and a few country people, Kangaroo meat was off the Australian menu until its sale was finally legalized in the 1970’s.
Kangaroo meat has several advantages over farmed beef. Firstly, it is responsible for a very low level of methane emissions – unlike farmed cattle which are believed to be responsible for up to 11% of carbon emissions in Australia.
It is also health, very low in fat, free range and free from chemicals and artificial hormones.
Because kangaroo meat is very lean, we need to take care when we are cooking it. The prime cut of the Kangaroo is the strip-loin fillet. This is tender, a delicate flavor and easy to prepare.
To prepare the strip-loin, simply season it with some freshly ground pepper and marinate it in good Australian olive oil. When ready to cook, place in a hot pan with olive oil and or a hot barbecue for 3 to 5 minutes on each side. You may need a little more oil than you would normally use – as it is low in fat and this will help prevent it from sticking to the pan. The meat should only be cooked rare or medium rare. When the steak is done, rest it in a warm place for another 5 minutes, then slice it across the grain.
Kangaroo also goes well with some of our native herbs and spices. Native pepper works well. I enjoy the use of our native quandong with the kangaroo – as the tartness of the quandong compliments the slight gaminess of the kangaroo.
The other cuts of the kangaroo, will take a different cooking method – and we will discuss these in future blogs.