Roolognese
Some chefs swear by making their bolognese with a mixture of beef, pork veal and venison, using all venison would seem a bit extravagant, but Kangaroo is so cheap and flavoursome what is stopping you? It is a bit of hassle to make so I normally make a huge batch then freeze it in tiny [...]
Kangaroo Stroganoff
Serves 4 Kangaroo is very sensitive to over-cooking which can make it quite tough. This recipe sears the meat to improve the flavour, but uses the heat of the sauce to gently cook the meat, keeping it moist and tender. Heat 1 tablespoon of oil in a heavy frying pan until very hot. Rub 450g [...]
Tuscan Roo Stew
Serves 4 Chop 350g kangaroo steak into 2cm cubes, marinade overnight in half a bottle of red wine with 10 roughly ground peppercorns, 2 bay leaves and 8 juniper berries crushed in a mortar and pestle or with the back of a teaspoon. Remove the meat from the marinade and pat dry, dust with plain [...]
Kangaroo Tacos
A good taco sauce is rich and smooth, but not greasy. This often requires straining and skimming of fat. The super-lean qualities of Kangaroo meat make it ideal for tacos. Serves 4 Fry a tablespoon of cumin seeds in a dry frying pan until fragrant, then grind in a motor & pestle (or just use [...]
