Kangaroo is a red meat that can be categorized somewhere between beef and venison: meatier and more assertive than beef, but much milder than venison.
Don't be too distressed by Australians putting Skippy on the menu. In Australia, the kangaroo has become an icon, showing up on endless emblems as a sign of strength and power. But despite its ambassadorial role, the kangaroo is thriving or rebounding (no pun intended) everywhere, and in many regions is seen as a pest that destroys hedges, gardens and flower beds.
Along with wallabies, kangaroos belong to the marsupial family, which takes in over 50 species across the country. Among them: the red kangaroo (the most common), the grey kangaroo from Western Australia, the smaller lenah or red throat from Tasmania, etc. Kangaroo has long been a staple of the aboriginal diet, roasted whole on a spit over the fire or coals.
It is a lean meat, rich in protein and iron. As with venison, kangaroo meat is best when aged for 20 days or so. Authorities grant it the same quality label as they do for beef.
It is best not to freeze the meat since it contains a lot of water. When thawed, it will be flaccid. And since it's a meat that needs to be seared, it's best not to cook it using stewing methods.
As with venison, kangaroo meat can be marinated, though it's not absolutely necessary. On the other hand, it does need to be well coated with oil; it should be quickly seared on a very hot grill or skillet;
- the legs have a more pronounced flavour and are usually roasted;
- the tail is excellent used in soup;
- the steaks are marinated and cooked on the grill;
- the tenderloin and sirloin are the most tender cuts;
- all cuts should be cooked medium rare for the best and most tender results.