Queensland Primary Industries and Fisheries recently hosted a produce showcase at Restaurant Two. One of the featured products was kangaroo. This is a low cost, healthy lean meat. I know a lot of people find it tricky to cook with as it has so little fat. It needs to be cooked either rare or medium - I think the problem is overcooking. I like working with the loin but I think anyone who hasn't used it before and wants to try it should perhaps use the mince in a lasagne or a spaghetti bolognaise. Here's the recipe I prepared for the showcase:
Seared kangaroo loin with beetroot risotto
Serves 6
Ingredients
6 x 100g kangaroo loin
2 large beetroot, peeled and grated
1 tablespoon horseradish, grated
1 salad onion, diced small
200ml red wine vinegar
1 dessertspoon castor sugar
1/2 orange, zest and juice
50g dried currants
200g Arborio rice
100g butter
700ml chicken stock
75g grated parmesan
1/2 brown onion, finely diced
9 baby beetroot
2 large leeks, cut into pieces
20ml extra virgin olive oil
Method
In a heavy-based pot, over a medium heat, combine grated beetroot, horseradish, salad onion, red-wine vinegar, castor sugar, orange zest and juice and currants. Stir.
Reduce heat to low and cook until reduced (1 hour). Reserve.
Heat 50g butter in a heavy based pot on low and sweat brown onion.
Put in the rice and add chicken stock until rise is just covered and stir whilst cooking for 15 minutes.
Add parmesan, 50g butter and beetroot.
In a medium pot of boiling, salted water, cook leek pieces for 7-10 minutes, then drain.
Bring a small pot of salted water with unpeeled baby beetroot to the boil and simmer until cooked.
Remove and rub off skins. Cut in half and keep warm.
In a heavy based pan over high heat, sear seasoned kangaroo for 2-3 minutes each side. Reserve.
Divide risotto evenly on 6 plates, place baby beetroot halves and pieces of leek.
Finish with kangaroo and serve.
To learn more about the kangaroo industry in Queensland click here...
For an interesting article about kangaroo click here...
http://qcl.farmonline.com.au/news/nationalrural/agribusiness-and-general/general/kangatarians-the-latest-niche-in-green-food-market/1745703.aspx
http://qcl.farmonline.com.au/news/nationalrural/agribusiness-and-general/general/kangatarians-the-latest-niche-in-green-food-market/1745703.aspx
To find out more about Queensland produce, QPIF producer showcases and QPIF food science subscribe to the Queensland grown e-newsletter click here...
Posts
I love kangaroo. The loin is lean and tender. I often grill it medium rare on the bbq and slice over a beetroot and goats cheese salad. Delicious! A great alternative to beef or lamb… a quick and affordable mid week meal.
ReplyDeleteWe sear the kangaroo fillet and then eat it tossed through a mesclun sald with rice nodles and a Thai style dressing. Drink a nice dry Rose with it and it is the perfect low fat summer food for Queensland.
ReplyDeleteThe key to kangaroo is definitely not to over cook it. I use a heavy based pan and heat the olive oil to almost smoking before searing Kangaroo crusted in Carraway seeds and Marjoram. Just over a minute each side seems to be the trick and is great alongside a parmesan polenta.
ReplyDeleteKangaroo is great in spag bolognaise. My husband cooks it, and we call it "bush bolognaise" due to the richer flavour the kangaroo gives the dish. Goes well with lovely big chewy mushrooms
ReplyDelete