Improve Your Health
For health, to decrease your cholesterol, and to reduce your carbon footprint, the advantages of eating kangaroo have been lauded for many years.
Recent research has now found that kangaroo may also have the highest levels of CLA (conjugated linoleic acid) seen as a “healthy fat” and is shown to reduce obesity and heart disease as well as potentially having anticarcinogenic properties. CLA is generally found in dairy, beef, and lamb, but this study has shown that kangaroo meat may have up to 5 times more CLA than lamb.
Reduce Your Carbon Footprint
Further, the kangaroo industry sees kangaroo as a sustainable product in that because they are indigenous to Australia; they do not ravage the land like other introduced species and therefore have a much smaller carbon footprint.
Cheaper than Beef or Chicken
In fact, these days more kangaroo is exported to Europe than is actually eaten in Australia. In Australia, kangaroo can be found in the local market, fresh not frozen and even cheaper than chicken or beef. Its taste is unique and fairly strong but succulent. It can be compared to other wild beasts like venison or deer.
Impress Your Family and Friends
If you are a red meat eater, the kangaroo is a great choice. Not only will you be doing your health a favor, you will be presenting a meal that your lover, family or friends have probably never eaten before. They will think you are a genius – so keep it quiet that it took you less than 30 minutes to prepare.
Go ahead – give it a try.
Ingredients (for two people)
- One kangaroo steak around 500grams- 1 kg sliced into pieces about 1/2cm thick and about 2cm wide.
- 1 small tin of canned beetroot
- 1 medium carrot
- 1 medium zucchini
- 3 medium sized new potatoes
Preparation and Servings
- Place kangaroo pieces in large skillet and cover completely with the can of beetroot including the juice. Break up larger pieces of beetroot. Marinate for about 20 minutes.
- While the kangaroo is marinating, julienne the vegetables and place in the steamer with potatoes at the bottom, then the carrots, then the zucchini.
After 20 minutes:
- Put the steamer on a pot of boiling water for about 7 minutes.
- Turn the heat under the skillet to high and quickly fry/poach the kangaroo in the beetroot. You will need to cook each piece for about 2-3 minutes each side or the equal to a medium rare steak. Kangaroo should not be cooked too long as it will become too dry.
- Cover the pan and remove from heat.
- Arrange the vegetables on the plate artistically, using the colors of the three vegetables.
- Place the kangaroo pieces on top
- Top with the beetroot/kangaroo sauce left in the pan.
- Season with rock salt and black pepper if needed
- SERVE AND IMPRESS !!