In celebration of NAIDOC week, we have prepared this kangaroo recipe. Cook it on the BBQ and enjoy with your favourite side dishes.
Grilled Kangaroo With A Raspberry Glaze
Kangaroo is a super healthy meat due to the low amount of fat retained in the animal. The meat has a strong flavour so is best complimented by a deep, sweet / tart glaze that helps tame down the “game” flavour of the meat.
Getting the most of your meat
At Casa Rory, I am the only one who will eat this prize steak. Rather than portioning and freezing, I like to marinate my meat under oil and secret ingredients. Submersing meat under oil is another form of vacuum sealing to help extend its used by date. As the meat is sealed from the air, the ageing / spoiling process slows and I generally keep mine at home for up to ten days. This means I can easily buy a larger amount and keep in the fridge over a fortnight. While the rest of the family eat something more pedestrian, like chicken, my kangaroo steak is marinating ready for me to easily grill and eat.
Cooking With Kangaroo
Kangaroo needs to be cooked quickly on an extreme heat and served rare / medium rare or else you may as well eat your RM Williams boots! I recommend cooking kangaroo outside on a BBQ that you can really stoke it up, or even better a BBQ with a lid that you can drop to pre-heat the grill.
Kangaroo can also be pan fried but due to the heat required for a good sear (and the lack of commercial ventilation in most homes) I would not recommend it.
To judge when your kangaroo is cooked to perfection, use the press test. If you touch your pointer finger to your thumb then use the other hand to tap on your thumb pad it will be very soft and about the same feeling as a rare done steak (if you press your finger into it). If you repeat this exercise with your index finger and thumb you will feel your thumb pad tighten and it will give you the feeling of medium rare. If your meat gets too tight you have gone too far so get it off the grill. Always allow you meat to sit for at least five minutes before cutting.
Get your kangaroo fillets and give them a good stab all over with a fork. This helps to tenderise them as well as allows the flavour from the marinade to penetrate the surface. Place the meat in a container and add:
- 1 x orange cut in 1/8 peel on
- 1 x kiwi fruit cut in 1/4 peel on
- 4 x cloves of garlic (give them a little squash to release the flavour)
- 2 x sprigs of rosemary
- 1/2 bunch thyme.
Find a good quality vegetable oil and tip over until all the ingredients are covered, creating a seal. Do not use extra virgin olive oil as it will solidify in the fridge and stop the marinating process. If you like a little spice, crack open a couple of red chillis and add to the oil. As a minimum, allow the meat to marinate over night but if you have time to leave it for a couple of days the flavours will intensify. Ingredients like kiwi fruit are natural meat tenderisers so as time goes on your meat will perform better.
This is an easy one for the beginner cook.
- Dice one brown onion or two shallots and lightly fry these off in some olive oil to gain a brown tinge.
- Add in 80ml of chicken stock, 1.5TBS raspberry jam and simmer until the jam dissolves and the sauce slightly reduces.
- Add 1/2 cup of fresh or frozen raspberries and one and a half tablespoons of red wine vinegar and continue to simmer the sauce while it reduces to about half.
- In the process of stirring give the berries a bit of a crush to break them down.
- Once the sauce has reduced by half you should be left with a sweet and rich sticky sauce that will perfectly compliment your kangaroo fillet.
If you prefer your sauce more tart, reduce the amount of raspberry jam to achieve your perfect flavour balance.
This dish is so versatile you can serve it with just about anything. I love a traditional mashed potato and asparagus lightly fried in extra virgin olive oil, salt and pepper. There is nothing better than mopping up the glaze and meat juices with some fluffy mashed potato, and asparagus compliments the sweet and sticky sauce. If you are having a BBQ even some coleslaw and potato salad will suit your steak as a side.
My all time favourite
If you want to go super gourmet, cook your kangaroo, allow it to sit and then slice thinly. Take some rocket and lightly toss it in a bowl with a teaspoon of olive oil and a small pinch of sea salt and cracked pepper. Add sliced pear, crushed walnuts and crumbled blue cheese to your rocket and then lay the kangaroo slices across the top. Drizzle over the raspberry glaze and you can then, if you’re like me, go over the top and drizzle a little bit of sticky balsamic reduction. The strength of the meat combined with the hit of blue cheese, natural sweetness of pear, crunch of the walnuts finished with the hit of sweet but tart dressing is to die for! Wash it down with a glass of big and bold Shiraz. This is a must try for lover of fine foods and advanced palates.