Skippy Size Me
The Pom is on diet and we both trying to eat as healthy as possible when we are cooking at home. Usually we go for groceries shopping together so we know what dishes to prepare with the ingredients we bought. This is what happen when I left him in charge of the shopping and when I asked him what is for dinner, he said, “Kangaroo meat”. I was speechless.
“It is high in protein and low in fat!”, he emphasised. But he has no clue what to do with the kangaroo steaks that he bought and I have never had kangaroo meat before; let alone cooking it! Eventually I had to ask for some help from friends over Twitter and google-ing for kangaroo meat recipes.
And the first tip I found – soak the meat in oil for at least 15 mins. So in it goes.
Kangaroo meat is nothing new, and it is widely available in supermarkets these days with various cuts including steaks, fillets, and even ‘kanga bangas’ (kangaroo sausages). However, only 14.5% of Australians were reported in 2008 as eating kangaroo meat at least four times per year.
“I will never eat the animals on the coat of Arms of Australia!” Big D detested.
I am like everyone else, I have no urge to try kangaroo meat. I know I am being silly but I just can’t help thinking the kangaroo meat is probably some off cuts from the road kills. I also know the fact that kangaroo meat can be very tough if cooked for too long and a strong gamy taste.
Most of the recipes on internet is either grill it, throw on a barbie, or just cook to medium rare like beef steak. I am not ready to face the failure by ended up having tough chewy gamy chunk of roo meat, so I decided to marinate the hell out of it with lots of herbs and spices, and a big squeeze of lime juice all over and hopefully it will tenderise the meat further! I decided to whisk up a Vietnamese Bún chả dish by grilling the kangaroo meat then served on a bed of green salad and rice vermicelli noodle.
I was actually quite surprise how much I love kangaroo meat! The quick “grill, flip and grill” technique works like a charm, the meat is medium rare, tender, and juicy inside. Despite the roo meat is heavily marinated with lemongrass, chilli and curry leaves, I actually can’t taste the gaminess as everyone been talking about. It tasted just like beef!
Looks like the kangaroo meat definitely will be on the menu many meals to come. I am loving it. I am having ideas of making a kanga pizza one day, just like the ones at Australian Hotel. Pizza is definitely throw the diet off the chart, but with high in protein and low in fat kangaroo meat, so it is all good.
“tsk.. .tsk…. tsk… tsk….” (pretending to sound like a skippy)
(Note: I won’t bother to post the recipe, is just something I throw together with the ingredients I found in the fridge. Let me know if you want it, and I will update it with the recipe upon requests)
A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
I adore kangaroo meat and eat it at least twice a week. The kangaroo mince is great as it can be utilised in so many different ways, especially good as a base for bolognese sauce!!! The steaks are also much cheaper to buy than say an eye fillet and health wise, you just can’t go wrong!
Happy cooking
Love the colour of the meat. Looks and tastes like beef eh? Is it far more expensive?
pablopabla’s last blog post..Braised Seafood Yee Mein
yah. definitely must add citrus to make the gamey-ness go away. otherwise it can taste quite like old meat. which is gross.
hehe for roadkill. they farm kangas now. in farms. like cows.
shez’s last blog post..shinara grill & lounge
I’ve eaten it a few times Billy and you did a fantastic job with the cooking technique! Perfect! I love the whole Vietnamese flavour you have going on in this dish.
Peter G’s last blog post..Orzo Salad
Oh, you didn’t need to soak it in oil! It’s fine as is!
I like getting a kanga loin, rolling it in sumac and chucking it on the bbq, or grill plate… but soaking in oil? Very odd!
Reemski’s last blog post..Taste of Sydney Festival 2009
I like the way you incorporated kangaroo into a Vietnamese style dish. It sounds delicious, and the meat looks very well cooked too!
Ahh yay you finally had some roo meat
I think it’s alright but still prefer my moo moos. That last photo is so good but mmmmm. Which exotic animal will you try next? Koala? Wombat?
Mmm – looks good! Roo meat is good. It’s the lowest fat meat you know? The stuff you buy in supermarkets is farmed, but when I *almost* bought roo jerky I read on the packet that it was made from non-diseased salvaged kangaroo meat. So I guess sometimes they *might* use road kill for other roo products?
Forager’s last blog post..Transforming hominy into Pozole Blanco
Can’t believe it’s the first time you’ve had kangaroo. I usually just coat with oil and sear as you’ve done. I find the easiest accompaniment is a tin of beetroot either mashed with a potato masher or blitzed in the food processor. Like most gamey meats, I think that redcurrants or beetroot pair really well.
Helen (GrabYourFork)’s last blog post..Wagaya, Haymarket Chinatown
I am intrigued. I can’t say I planned on trying kangaroo but after seeing this photo, it looks delicious!
Hillary’s last blog post..Chicago James Beard Foundation Award Nominees
As well as being very healthy, kangaroo is way more environmentally sustainable than other meats.
@Nicky: good on you! Very good idea on the mince, I might give that a try! Thanks!
@pablopabla: Kangaroo is lot more cheaper compare to beef actually. I think it tasted like Beef, but some people says it can be gamy like venison?
@shez: Yeah, I am glad the first experience of kanga meat wasnt so bad, yet to experience the gamy taste everyone says.
@Peter G: Yeah, a quick and easy recipe yet tasty. I want to try a Thai dish using kangaroo next time. Maybe a kangaroo meat red curry.
@Reemski: Yeah that’s what I read on the KIAA website here – http://www.kangaroo-industry.asn.au/recipes/recipe_frame.htm I guess it helps to cook faster on the outside and still tender inside?
@Y: hehe Thanks, anything cover in chilli, lemon grass and lime juice bound to taste good right?
@FFichiban: I know what you mean, I like the kanga meat still wont convince me to rush out to get some more. Maybe I should complete the coat of arms and have Emu next.
@Forager: Eeeuwwww. By the way they finished mention “non-disease” on the packet I think it already put me off. No thanks.
@Helen (GrabYourFork): ahhh, I am not a big fan of beetroot. I dont mind it, but cant have a whole dish just kanga meat and beet.
@Hillary: Give it a try, I am surprised how tasty it was!
@Hilary: You are onto something here. I think when most people think of farm animal, they think of 4 legged animals; well at least walk on 4 legs, but not a bouncing skippy. I guess it will still take a long time for people to change their perceptions towards kangaroo meat.
I’ve heard that kangaroo can be gamey, and I suppose it is a bit more than beef, but I’ve never had any that strong in taste. I find it very nice meat, and hey, it is a little better for you!
By the way, I haven’t had emu, but if it’s anything like ostrich, I’d probably like it. Ostrich is a nice lean meat too.
Brittany (He Cooks She Cooks)’s last blog post..Chili and Cornbread
I’ve never had kangaroo meat before and am not sure where I could find it in the States, however this looks and sounds delicious! I wonder if it is at all similar to buffalo meat in flavor. Beautiful photos. I like your blog!
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