Roo on the Barbie
I think my family members were all reluctant to try this week’s dangerous food. It had been in my freezer for some time before I gathered my courage and thawed it today. When my husband found out what we would be eating, he stayed late at work, and then when he finally came home, he said we were going out to eat. As much as I hate turning down a meal cooked by someone else, I told him dinner was 10 minutes from being ready, so we were doing it. He unenthusiastically called dibs on the pouch.
Because I had read ahead of time that kangaroo meat was lean, I marinated it, because I had learned from cooking ostrich that lean meats might come across as untasty. I thawed my “diced kangaroo,” which I found at my favourite meat store, Black Angus Fine Meats and Game, and dunked it all into the following recipe from one of my top cookbooks, “Weber’s Real Grilling,” for 7 hours. That cookbook knows all there is to know about meat and I use it very regularly.
- 1/2 cup bourbon
- 1/4 cup ketchup
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons soy sauce
- 1 tablespoon white wine vinegar
- 2 teaspoons minced garlic
- 1/2 teaspoon Tabasco® sauce
- 1/2 teaspoon freshly ground black pepper
Directions: Whisk the whole mess together. Put it in a plastic bag with meat and remove air, and put that in a bowl in the fridge for a good stint.
I searched for some legit kangaroo recipes, but didn’t find anything I liked. I decided it looked like a red meat, and so thought I should treat it like one. I googled, “best steak sandwich ever,” and found a recipe for a good one, here (although I made a major substitution of a hopper for a mooer):
Kangaroo Steak Sandwich
(I only served 2, but is easily scalable)
- Enough kangaroo meat to fill two major sandwiches. Mine was labelled “diced kangaroo,” which I wouldn’t recommend if you have another choice of cut
- Onions, thinly sliced (recipe says to caramelize, which would have been delicious, but I didn’t have time)
- Tomato, thinly sliced
- Mixed greens
- 2 medium length crusty buns. I chose one multigrain and one sourdough
- Garlic crème
Garlic Crème (aka garlic mayo)
- 2 egg yolks
- 1Tbsp balsamic vinegar
- 2 garlic cloves
- Sea salt
- 1C vegetable oil, or other light tasting oil. Canola is healthier, but I didn’t have any
1. Prepare sandwich ingredients first, because meat will not take long to grill.
2. Prepare Garlic Crème: Combine egg yolks, vinegar, garlic, salt and pepper in a food processor. Add drops of oil with processor running, until mixture begins to thicken. Then add remaining oil in a constant stream. Crème will be very thick upon completion.
3. Grill kangaroo: Remove kangaroo from marinade and place on pre-heated barbeque grill. Because my pieces were small, I cooked them for only a few minutes a side to get them to medium-rare. Here is a pic:
4. Assemble sandwiches, slicing kangaroo if necessary
What is it with game meats and gristle? Do we prefer cows, pigs, chickens and lambs because over hundreds of years those were the least chewy of the meats? Or did all of the game meat butchers just flunk regular butcher school and start hacking away at the exotic meats because no one else would pay them?
As you can tell, cooking kangaroo wasn’t highly successful. Just like when I cooked alligator, most pieces of meat I tried were very hard to chew. The odd piece was tender, and the marinade was appropriate for the meat, which gave me glimpses of potential greatness. My husband thought the sandwich was okay, and it was a good sign that he didn’t go to the fridge for something else, but based on the meat I used, I would not attempt to cook this recipe again.
I would cook the sandwich as a steak one, however. The garlic crème was fantastic, and although it was unhealthy, I could easily have indulged myself and licked the bowl. Try it yourself, and use it on everything that would marry well with creamy garlic, as long as you’re not a soap opera star who needs to kiss people a lot.
Rating: Kangaroo was nothing to hop about (2 gags). Sandwich would be great if made with steak as the recipe called for (2 yums). Garlic crème was the best condiment I’ve had in a long time (4 yums).