Kangaroo meat is often on the menu in Australia. It is one of the healthiest red meats because it is lean, with less than 2% fat, and high in protein and iron. The taste is unique, rich and gamey.
The
Australian Government sets a quota of about 15-20% of the total kangaroo
population for the number that can be killed for human consumption. Licensed harvesters
purchase plastic tags from the government which are attached to the kangaroo
that is killed. Only kangaroos with these tags can be processed for eating, and
the process is strictly monitored by government inspectors.
For consumption, it needs to
be cooked carefully to retain the moisture. Firstly, the meat should be soaked
in oil for at least 15 minutes before cooking. Place it in a very hot pan,
sear, and quickly turn it over to ensure both sides are browned. This will sear
the meat to prevent it from being dry to eat. Turn down the temperature and
cook to medium rare. If roasting, the meat can be transferred to the oven, but
again it should still be cooked to medium rare for the best taste and flavour.
The Kangaroo Industry Association of Australia recommends cooking for 1 minute
for stir fry; 2 minutes for kebabs; 2-3 minutes per side for medallions; and
8-12 minutes for roasts, per 550 grams of meat in a pre-heated pan at 220
degrees Celsius (http://www.kangaroo-industry.asn.au/industry.html).
The kangaroo loin I had at a
restaurant in the Barossa Valley, one of South Australia’s wine districts north
of Adelaide, was served with sweet potato and pumpkin, broccoli, and a sweet
chilli sauce (photographed).
MARTINA NICOLLS is an international
aid and development consultant, and the author of:- The Shortness of
Life: A Mongolian Lament (2015), Liberia’s Deadest Ends (2012), Bardot’s Comet
(2011), Kashmir on a Knife-Edge (2010) and The Sudan Curse (2009).
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