Cooking Kangaroo Meat

Cooking Kangaroo Meat

Kangaroo meat is used by lots of chefs because of its high quality and unique flavour, also because it's very low in fat and therefore good for you.  Kangaroo meat has a rich, tasty flavour that combines well with many other foods.

Kangaroo meat is very low in fat, usually less than 2%, which is lower than most other red meats.  This makes Kangaroo very healthy, but also means it must be cooked carefully.  Kangaroo is also very high in protein and iron. 

Fat contains a lot of moisture, therefore meats like beef which are very high in fat can be cooked to very well done.  However, because kangaroo has virtually no fat it can easily dry out during cooking.  For this reason it's important to follow a few simple steps in order to retain the moisture in kangaroo meat.

Kangaroo 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 are seared. This will seal the meat up to prevent moisture loss.

If you are pan frying your Kangaroo meat the temperature can then be turned down a little and the meat cooked to medium rare.  If you want to roast your meat it can be transferred to the oven, but once again it should not be cooked further than medium rare.

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 meat can be prepared in the same way as for any other meat. Kangaroo mince is very easy to use and can be cooked exactly as other minced meats.