Weekend BBQ: Roast Kangaroo Meat
July 23rd, 2008 Posted in Weekend BBQ
Yes, this week we went for something truly Australian, and truly different. It doesn’t get more Australian than Kangaroo, but to be honest, we don’t eat kangaroo very often at all. This was only about the third time in my life, and many of my friends have never tried it. And there’s a reason… Game is never as good as more common meat — otherwise we would have tend to herds of Kangaroo like we do cattle and sheep, and so on. Of course, Kangaroo, with their crazy springy legs, aren’t exactly the easiest animal to keep track of, but still. My point is, the meat is different. But is it any good?
It depends, really. I’ve had really good Kangaroo experiences, and this one was one of them, but I’ve also had a not so good experience. I’m not sure if it’s freshness or the cut that matters, but one time I had Kangaroo, it wasn’t so good. But that said, the meat is different, and perhaps it just depends on what you are in the mood for. If you want beef or chicken, it’s probably not a good night to experiment.
The meat itself is kind of salty and sweet, a strange mixture in itself, but it’s also quite tender. I’ve had it BBQ’d, which I recommend, marinated, which may be the reason this was the one I didn’t like — perhaps the marinade didn’t suit — and now roasted. The roast was excellent, as may be evident, and like all meats, it goes well with gravy. Probably works with red wine as well. We cooked ours with garlic and rosemary, but as a tip, try not to go overboard on the rosemary. Ours was a bit heavy on that particular herb. Veggies roast quite well with Kangaroo as well.
And yes, if you’re wondering, that is a home-made croissant on the plate. Mihoko is becoming quite the chef!
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