Kangaroo meat is produced in Australia and is generally prepared by roasting, slow-cooking or stir-frying. This red meat can either be directly consumed or sliced and added to a salad or can also be eaten with rice and vegetables. Kangaroo meat has a tendency to dry out very rapidly, which is why it is generally cooked rare to medium.
The meat is packed with many health benefits including reducing obesity and having anti-diabetic properties. This nutritious meat is free-range and organic, consists of low quantity of saturated fats, and is rich in iron. It is also known to be rich in conjugated linoleic acid (CLA).
Origin & Cultural Significance
Kangaroo meat is considered to have been a staple source of protein for the indigenous population of Australia for many years. The consumption of the kangaroo meat is believed to go 40,000 years back, right after they came to the Australian continent. It was initially used in pet foods but eventually made it to the Australian cuisine and cuisines of many other countries all across the world.
In 1980, South Australia became the first Australian state to legalize kangaroo meat for human consumption, followed by many other Australian states in 1993. However, the population of kangaroos is being regularly checked by Australian government and the number of kangaroos used for commercial purposes are also restricted.
- Baby Coliban potatoes - 600g (halved)
- Kangaroo fillets (about 125g each) - 4
- Olive oil spray
- French shallots (finely chopped) - 2
- Massel salt reduced chicken style liquid stock - 80 ml (1/3 cup)
- Raspberry jam - 1 1/2 tbsp
- Red wine vinegar - 1 1/2 tbsp
- Fresh or frozen raspberries - 60g (1/2 cup)
- Steamed broccolini (to serve)
- The first step is to steam the potatoes. You can either do it using a steamer or you can use the double boiler method. Take a saucepan of simmering water and place the steamer containing potatoes over it. Steam the potatoes until they are tender. This should take about 10-12 minutes. Make sure to keep steamer covered the whole time.
- While the potatoes are getting steamed, take the kangaroo fillets and season them properly (on both sides) using black pepper. Now, take a large non-stick frying pan and heat it over high flame. Spray a little bit of oil and cook all sides of the fillets for approximately 2 minutes. Turn the flame to low and cook for another 2 minutes, making sure all sides are cooked properly. Once done, shift the fillets to plate and remember to cover it with foil paper. Leave it undisturbed for 3 minutes.
- Next, take a frying pan and place it on high heat. Throw in the shallots, stock, and jam. Cook for about 2-3 minutes until the sauce lessens to some extent and the jam starts to dissolve. Keep in mind to keep stirring all the ingredients so they don’t burn. After 2-3 minutes, add the raspberries and vinegar. Reduce the heat and now, using a fork, carefully crush the raspberries. The goal here is to reduce the mixture by half. This should take you about 4 minutes.
- Now take the fillets and thickly slice them across the grain. Place in the serving plates and drizzle the prepared raspberry glaze on top. Serve with steamed potatoes and broccolini.
Amount Per Serving: Calories: 417Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 84mgSodium: 324mgCarbohydrates: 46gFiber: 6gSugar: 9gProtein: 34g