What is the best way to cook Kangaroo steaks?!
Answers: Is there a particular sauce that compliments this meat?
mate I cook bush tucker for a living, Im a chef for a central australian tour company, just season your roo, brush with a little olive oil and chargrill quickly on a really hot BBQ, if its loin meat about 4 minutes on each side then rest it for a futher 4 minutes before serving, and traet it as you would your favourite steak or venison!
I want to say grill them, however i have never eaten kangaroo meat before, good luck!
wow! are you serious!?! People eat kangaroo?!
Kangaroo Steaks
with Red Wine Sauce
1 cup good-quality dry red wine
1 teaspoon chopped fresh chives
1 clove garlic, crushed
1 small onion, finely chopped
500g loin kangaroo fillet or
4 kangaroo fillet steaks
1 tablespoon oil
? cup cream
Preparation time: 20 minutes +
2 hours marinating
Total cooking time:10 minutes
Serves 4
Combine wine, chives, garlic and onion in bowl. Add kangaroo meat, toss until coated. cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade.
Heat oil in pan; add meat. Cook over high heat 2 minutes to seal sides, turning. For rare meat, cook 2 more minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.)
Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened.
Slice cooked fillets thinly and serve with warm sauce. Serve with mashed sweet potato and steamed sugar snap peas.
Note: Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it to rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat.
Bush steak is brilliant if you cook it right. You can either get a steak, and pan fry it (serve rare, anything else is like leather) and serve as you would a beef steak. On the barbie is nice too. I tend to just use barbecue sauce, but it would be interesting to use some native australian spices with it for a change.
When I was a chef and worked in Singapore we had it one the menu, mostly rump or the upper part of the tail, anything else is to tough. I would lightly marinate it in something you prefer, but it should be kept no more odne than medium, after that your going to get stringy meat.
We used to marinate it, then roll it is black pepper and waddle seed powder and then pan fried it to brown, then roasted it, served it with a mash of potatos and cassava with Aussie cheddar cheese and a Hunter Valley red wine sauce.
We did not serve a lot but when the Aussie businessman or tourists came they seemed to like it for some reason, just be careful and not overcook it.
2 teaspoons chopped fresh ginger root
1 clove garlic, minced
1 teaspoon fish sauce
1 teaspoon soy sauce
2 teaspoons miso paste
1 teaspoon sesame oil
1 tablespoon vegetable oil
1/2 pound kangaroo fillet
1 cup snow peas
1 cup broccoli, chopped
1 cup bok choy, chopped
1 cup chopped green bell pepper
1 cup bean sprouts
1 cup chopped zucchini
Whisk together the ginger, garlic, soy sauce, fish sauce, miso paste, and sesame oil in a bowl.
Heat the oil in a skillet over medium heat. Add the kangaroo fillet; cook to medium doneness, 3 to 5 minutes per side. Move to a cutting board to rest.
While the meat is resting, return the skillet to medium heat and add the snow peas, broccoli, bok choy, bell pepper, bean sprouts and zucchini; cook and stir until the vegetables are softened. Pour the sauce into the pan and allow to simmer 5 minutes.
While the vegetables simmer, thinly slice the kangaroo. Stir into the vegetables; serve hot.
it is similar to deer so if your have cooked venison, try using those recipes with kangaroo instead. good luck! mmmm
Beetroot (fresh not tinned) is particularly good with kangaroo, if you have steaks just cook them the normal way but make sure you keep it rare otherwise the meat will become very tough
Kangaroo Steaks with Marinated Mandarins Recipe
Australian Potpourri
Ingredients:
1 kg kangaroo fillet (you can substitute beef fillet)
Marinade:
1 can mandarin segments
1/4 cup Grand Marnier
2-3 tablespoons spicy plum sauce
2 oranges, juiced or 2 tablespoons orange juice concentrate
2/3 cup kikkoman teriyaki sauce
fresh ground black pepper
1 lemon, juiced
1 tablespoon dark brown sugar
1 tablespoon olive oil
1 lime, juiced
Directions:
Marinate well-drained and patted dry mandarin segments in Grand Marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly.
Drain liquid off mandarins and add liquid to all other marinade ingredients.
Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is.
Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain).
Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish.
Add steaks & pour over remaining marinade and refrigerate turning occasionally.
Remove steaks from refrigerator 2 hours before cooking and turn meat.
Grill steaks about 10 minutes, until medium cooked. DO NOT OVERCOOK AND TOUGHEN.
Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly.
Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces.
Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier.
Serve with a Gutsy Aussie Red.
Makes 4 large servings
(*-*)
Dont you just love it when people copy and past from somewhere? lol
Dont cook it too much or it will be tough.. thats all i know