Tips for Kangaroo

Last night we did Kangaroo steaks for supper. Served with potato wedges and a purple bean (thanks Mum and Dad’s garden) and courgette salad dressed with a mustard and lemon sauce. Kangaroo is fairly similar to beef in terms of cooking; my husband covered it in salt, pepper, lemon and oil and tenderised with with his ‘meat hammer’. Then we cooked it in the crepe pan- because it’s great and flat like a griddle pan really. It takes a bit longer than beef to stop being bloody but is very full of flavour when it’s done. We had ours with a blackberry jelly/pepper/shallot sauce as we were worried it would be chewy like our kangaroo curry had been. Turns out my husband’s steak skills are note-worthy enough not to worry!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s