Cooking Kangaroo

Kangaroo meat is very low in fat, which means it must be cooked carefully. Fat contains a lot of moisture, hence meats like beef (typically high in fat) can be very well cooked and still be tender and moist. However because kangaroo has virtually no fat it can easily dry out during cooking. Because of this it's important to follow a few simple steps to retain the moisture in the meat.

Firstly the meat should be soaked in oil for at least 15 min prior to cooking. It should then be placed in a very hot pan and quickly turned over to ensure all sides sealed to prevent moisture loss.

If pan frying the temperature can then be turned down a little and the cut cooked to medium rare. If roasting it can be transferred to the oven, but once again not cooked further than medium rare. Cover and leave to rest for 5 – 10 minutes before serving. If carving, do so against the grain to preserve tenderness.

Guide to cooking times:

• Stir Fry: (5mm thick) 1 minute maximum
• Kebabs: (1.5cm cubes) 2 minute per side (leave space between cubes)
• Medallions: Steaks (2.5cm thick) 2-3 minutes per side
• Roasts: Brown in pan then cook in pre-heated oven for 8-12 minutes per 500gms at 220 degrees Celsius or 15-20 minutes at 200 degrees Celsius (thick roasts may take longer than thin regardless of weight)

Provided these simple steps are followed cuts of kangaroo can be prepared in the same way as for any other meat. Kangaroo mince is even easier to use and can be cooked exactly as other minces.

Benjamin Christie, Australian Chef, gives you more hints on how to cook Kangaroo meat properly http://www.benjaminchristie.com/article/how-to-cook-kangaroo-meat-properly