In the outback, there isn’t much better than some fresh roo meat! Kangaroo meat products such as mini roasts and steaks can be prepared and cooked in different ways, like any other meat, season well, and grill to perfection. But the building block to knowing how to cook kangaroo meat is learning how to cook a steak. Kangaroo steaks can be eaten straight up or sliced and are best served with vegetables and rice.
Like most game meat, kangaroo meat is low in fat, meaning it can’t be overcooked, so try not to dry it out during the cooking process. Generally, game meat with low-fat content can either be cooked quickly at high heat or slowly at low heat. Failure to do so, and the meat can lose its tenderness, and instead, it will be tough and unpalatable.
Kangaroo, being one of the leanest meats, can pose challenges with regards to preparation and cooking. Again, that is because it can dry out quickly if overcooked or become quite chewy if undercooked without sufficient fat in it. Kangaroo is great processed and can include bangers, sausages, and pre-processed stew meats. Having industrial kitchen equipment always helps if you are breaking down your first roo. Industrial equipment from Wolf, or Electrolux Professional Australia will ensure that you have the tools you need for the job. Read on to find out how to prepare and cook kangaroo meat.
Kangaroo steaks and fillets
- For thin steaks, cook at high heat for 3 minutes on either side.
- For thicker pieces of meat, cook for additional 2 minutes on either side.
- Remove the piece from the heat, cover it in foil and rest the meat for 4 minutes.
- Serve medium-rare.
The steaks should be cooked quickly and on high heat. This way, the meat will retain its tenderness. Before cooking, the meat should be soaked in oil for 15 minutes. As you heat the meat on the pan, be careful to sear all sides to prevent moisture loss.
Kangaroo mini roasts
- Place the mini roast on a tray. Cover with foil and cook in an oven preheated at 200c for 25 minutes.
- Remove the foil and keep cooking the uncovered meat for a further 8 minutes.
- Remove the roast, wrap it in foil and rest the meat for 10 minutes as you await serving.
- Kangaroo kebabs and skewers
- Chop the kangaroo into one-inch meat chunks.
- Put oil into a bowl. Add chopped shallot and tabasco sauce.
- Add kangaroo meat to the oil and stir the contents. Then add bell peppers and onions to the oil.
- Preset your overhead grill to a medium to high heat level and cover the tray with foil.
- Chop the kangaroo meat into one-inch sized meat chunks.
- Heat two tablespoons of oil on a frying pan.
- Add the kangaroo meat and fry for 3 minutes. Remove the pieces from the pan and add to the saucepan prefilled with chili sauce.
- Stir the pieces in the sauce and season for 5 minutes.
- Drain the rice using a sieve and put it on a serving plate.
- Empty the chili onto the rice together with garnish.
- Add cheese on top of the chili, and it is ready to serve.
Conclusion on Kangaroo Meat
Kangaroo meat has very little fat, just like any other game meat. For that reason, it should be cooked rare to medium to keep its tenderness. The exceptions are sausages and minced meats, which need thorough cooking. Unlike in the past, kangaroo meat has become increasingly available courtesy of improved storage, transportation, and packaging facilities.