Kangoroo is a very lean and somewhat gamey meat. This means that unless you are careful, it can come out pretty tough. One way around this is marinating. Another is to cook it so it’s either quite rare or stew it until tender, as anything in between tends to be pretty chewy.
This time, I marinated the meat in apple cider vinegar, garlic, ginger, and brown sugar for about 4 hours before cooking, then I caramelized the meat in the marinade to make a sweet and tangy dish. Because the meat was so flavoursome, I made a simple vegetable mash and a fresh tasting salad to accompany it. This dish requires fast cooking and paying attention, so it’s a good idea to make the mash and salad first.
Sweet Potato & Cauliflower Mash
1 large sweet potato
1/2 a cauliflower
1 tbsp olive oil
Dice vegetables into 5cm cubes, boil. Drain, add olive oil and salt and pepper, mash by hand. Use electric mixer for a smoother consistency, if desired.
Two of the nicest meals I’ve had in the last few months were accompanied by a salad with fresh greens, cheese, and pears. Here’s my version of a pear salad:
2 cups baby spinach leaves
1 Lebanese cucumber
1 cup green beans
1 firm pear
Romano cheese, about 1 handful, grated or shaved
2 tsp olive oil
2 tsp lemon juice
Salt and Pepper
Wash spinach leaves. Steam or blanch green beans, top and tail. Cut cucumber lengthwise, first in half, then quarter, and eighth. Cut these pieces into 10 cm lengths. Cut pear in half, remove core, slice thinly, so that the pieces are almost transparent.
Lightly toss these ingredients together. Sprinkle on the Romano, and gently mix through. Drizzle the olive oil and the lemon juice over everything. Add salt and pepper to taste.
250g kangaroo fillets
1 cup apple cider vinegar
2 tsp minced garlic
2 tsp minced ginger
3 tbsp brown sugar
1/2 cup of water
Marinade: combine vinegar, garlic, ginger and ONE tablespoon of brown sugar, pour over fillets and refrigerate for at least 2 hours.
Pre-heat a large heavy frying pan on high setting. Remove fillets from the marinade and sear for approx 3 minutes for each side.
Remove meat from the pan, and allow to juices to settle. The fillets should be well cooked on the outside, but still pink inside:
Meanwhile, turn heat down to medium, add remaining brown sugar and 1/2 cup of water to the marinade, and pour into pan, stir a little, and allow mixture to caramelize.
When the mixture is gooey and sticky and the kitchen smells of apples, return the meat to the pan and stir until coated with sauce. Serve immediately.
TRIVIA: Kangaroo has only 103 calories per 100g. That’s less than chicken breast.
[During the process of taking these photos, I learned that the light in the kitchen is too green over the benches, and too yellow over the stove top. I’ll have to see if I can find some way around this next time. Any lack of focus is entirely my own fault.]