This is a kangaroo. No, really. This is what it looks like when it has ceased to bounce and has been stripped of it’s fuzzy exterior. This is what it looks like when it is no longer a marsupial.

As you can see we use a colander (with a plate underneath) while it is defrosting and hence the meat does not sit in it’s own blood like the worst bath of it’s life. No, the blood drains as it seeps out. That’s how you’re meant to do it for best results.

There isn’t much to cooking kangaroo meat. Or rather, I should say, there isn’t much to it after you’ve learned how to cook a good ribeye steak. If you like your meat well done, put the kangaroo away and get yourself something else. Say chicken. Chicken will torture your insides if you don’t cook it well. So if you want something well done stick to chicken. I have learned (through research) that the kangaroo meat will dry up, shrivel and if at all possible, die even more, when it’s cooked more than a medium rare. I also read that the steaks should be cut about 1.5 cm thick. We made them thicker at first, but the thinner ones we made after that tasted better.

Thus – cut your kangaroo into 1.5 cm steaks after it has defrosted and cook on a grill for a few minutes until medium rare.

Accompanying fig and port wine sauce to follow over the next few days!


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