A lot of Australians are still reluctant to eat Kangaroo even though it's delicious and an environmentally friendly alternative to beef and pork.
Kangaroo is a terrific source of high-quality protein, less than 2% fat, low in saturated fat and a source of heart-friendly omega-3ís. It's also a good source of iron, zinc and has valuable amounts of B-group vitamins vital to our diet.
In the past five years the consumption of Kangaroo meat has increased by over 400%, even though it still remains at less than 1% of Australia's total meat consumption.
Some people may find plain Kangaroo meat a little too strong and 'gamey' which is why I love Kangaroo that has been marinated for a period of time in strong flavours that compliment the meat.
You will find many restaurants in Adelaide that serve Kangaroo dishes in many different types of cuisine such as Korean, Greek, Chinese, Afghan and of course Modern Australian. Don't be shy to try these dishes and then you are able to re-create the flavours you like at home.
This is my favourite marinade which I use for Kangaroo steaks, fillet or small back roast portions. I also use the same ingredients to make a jus to serve with the steaks.
2 Kangaroo steaks
2-3 cups tawny port - enough to cover the steaks
4 large cloves of chopped garlic
2 tablespoons of fresh rosemary
pinch of black pepper
Optional - pinch of chili
Lay Kangaroo steaks in a container or dish.
Combine all other ingredients and mix well.
Pour marinade over the steaks.
Turn the steaks a couple of times to ensure both sides are coated well with the marinade.
Leave covered for at least 1-2 hours, turning once.
Heat oil in large frying pan.
Remove steaks from marinade, season with salt and pepper and cook on high heat turning once only until rare/medium rare.
Note: Kangaroo is best when not overcooked. Well done steak is not recommended.
Optional Jus to serve with the steaks:
Pour 3 cups of tawny port into a saucepan.
Add 1 cup of water.
Add 1/2 teaspoon of chicken stock.
Add level 1 tablespoon whole black peppercorns.
Bring to the boil.
Boil rapidly over medium heat until the sauce has reduced by half.
Remove from heat and let cool before tasting.
The jus should be of a thin slight syrup consistency like warm honey.
Season with a small amount of salt if you feel it's too sweet, however bear in mind the steaks have been seasoned well at time of cooking.
Strain to remove peppercorns and serve with Kangaroo steaks.
Their range of products are mainly found in SA's IGA stores, Foodland and Springfield Butchers, but keep your eyes open at your local supermarket and meat store because you just might find their range there also.
Wholesale: 26 Second Street, Orroroo.
Contact: 08 8658 1063 or email: firstname.lastname@example.org
Something Wild specialises in a range of Indigenous food and open range game meats such as emu, buffalo, crocodile, wild and farmed venison, wild goat and duck. Something Wild is a Registered Business on Supply Nationís Indigenous Business Direct.
Located in the Adelaide Central Market Contact: 08 8410 7322
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