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 Cooking 101
Tenderising 'roo
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SimonA
posted:
17-September-2009 12:54
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#1
A little while ago I ate some kangaroo kebabs at Paperbark Camp's restaurant in Gunyah, Jervis Bay. It was some of the most succulent, tender meat I've tasted.
Foolishly I forgot to ask for their tips, so I turn to you...
Any advice on how to achieve maximum succulence (I mean really, 'beef-brisket-esque' tender) from a piece of kangaroo meat will be extremely gratefully received...
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Bake and Bloom
posted:
24-September-2009 13:35
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#2
Originally Posted by: SimonA
A little while ago I ate some kangaroo kebabs at Paperbark Camp's restaurant in Gunyah, Jervis Bay. It was some of the most succulent, tender meat I've tasted.
Foolishly I forgot to ask for their tips, so I turn to you...
Any advice on how to achieve maximum succulence (I mean really, 'beef-brisket-esque' tender) from a piece of kangaroo meat will be extremely gratefully received...
I have marinated roo fillets overnight in a number of different things to achive good tender & tasty results. I particularly enjoyed the blueberry, black pepper & verjuice marinade. Anything with a bit of acid will really help break down that toughness. I have also used a yoghurt marinade with a herb crust which was very successful.
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Cheeky Goat
posted:
12-October-2009 11:33
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#3
When cooking kangaroo, it is essential to cook quickly on high heat to sear as it is very lean. Overcooked kangaroo is not nice!! It should be eaten reasonably rare when eating it in this fashion. Other cuts such as tail is delicious cooked for a longer time until the meat falls off the bone and used as a ragu with pasta or polenta.
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