Kangaroo on the menu

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).

http://www.kangaroo-industry.asn.au/industry.html

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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