Kangaroo Meat
There are two different types of information that most sites quote from: and now I quote:-
" Kangaroo meat is best served rare or medium rare rather than well done.
Kangaroo is very low fat so take care not to over cook it. Preheat the oven, grill or pan before cooking. Quick cooking methods retain juiciness and flavour.
When roasting, pan frying or grilling, cover the meat with foil and rest for 5 -10 minutes after cooking. When not overcooked and rested after cooking, it is also juicy.
Prime cuts of kangaroo do not need marinating but cuts can be marinated in a mild acid marinade. If using a marinade, completely dry the meat surface before cooking.
- Add olive oil to a hot pan and sauté each kangaroo cutlet for approximately 2 minutes on each side. Leave to rest.
- 800 grams kangaroo leg meat, marinated in the refrigerator for 24 hours. Remove meat from the marinade, dry with paper towel and brown in hot oil. Transfer to a roasting pan, season with salt and pepper and roast for 20 minutes at 200 degrees centigrade. At the end of the cooking time, turn off the oven and allow the meat to stand for a further twenty minutes.
- Place fillets in very hot pan with 2 tblspn of olive oil and chopped garlic and cook for 2 - 3 minutes on each side. Leave to rest.
- 800 gram rump piece - Melt 2 oz butter in a smallish saucepan or sauté pan. Brown the meat on all sides. Season with salt and pepper to taste. Pour over 3 1/2 oz white wine and simmer gently for 20 minutes. Remove the meat to a warmed dish and cover, allowing it to rest for 20 minutes before slicing finely."
OR
"Firstly the meat should be soaked in oil for at least 15 min prior to cooking. It should then be placed in a very hot pan and quickly turned over to ensure all sides are 'seared', that is browned. This will seal the meat up to prevent moisture loss.
If pan frying the temperature can then be turned down a little and the cut cooked to medium rare. If roasting it can be transferred to the oven, but once again not cooked further than medium rare.
Guide to cooking times
* Stir Fry: (5mm thick) 1 minute maximum
* Kebabs: (1.5cm cubes) 2 minute per side (leave space between cubes)
* Medallions: Steaks (2.5cm thick) 2-3 minutes per side.
* Roasts: Brown in pan then cook in pre-heated oven for 8-12 minutes per 500gms at 220 degrees Celsius or 15-20 minutes at 200 degrees Celsius (thick roasts may take longer than thin regardless of weight). "
The strength of the taste of the animal depends upons lots of factors: how it was harvested, the age of the animal, how long from havresting to use {"gameness increases"}, the method of cooking, and what you like/expect.
Have another go at it - you may like it!