Just bought a kilo of Kangaroo loin fillet an now I need to know how to cook it. Can any of you down under give advice.

Hot and fast would be my recomm.The longer it's cooked the tougher it gets,cook it like chicken breast.

I had Kanga Bangers(sausages)last night.


BTW,you got 'roo in Iceland??

We import it from Australia, Before Christmas the shops are overflowing of all kind of delicates from all over the world.

Cook it like venison - real hot pan/bbq plate , fast cooktime - dont overdo it .

If you over-cook it you will discover how kangaroos manage to be so springy in real life........

Yes, it's best if it is kept very rare.
A minute or two each side is all that is required.
Deglaze the pan afterwards, reduce, and pour back over the meat. Mmmmmmm......

Very good served with a little sweet chilli sauce too.

Deglaze!!!! mate your've been watching to many cooking shows

Try these sites Solvi

Roo

Some
more

more

Food lovers guide to Australia

quote:

Hot and fast would be my recomm.The longer it's cooked the tougher it gets,cook it like chicken breast.

Roo is nothing like chicken breast! Chicken is never cooked rare and always cooked right through. Chicken is almost always cooked slowly. The texture is completely different as is the fat content, flavour, one is white meat the other red, ie just about everything except they are both meat.

However the "hot and fast" and the fact if it is cooked too long it will get tough and dry is accurate.

Roo is a very low fat game meat, so cook it to maintain the juices and keep moist. Hot and fast to cook it rare or medium rare is best. It is also very healthy this way. If you like it well done, baste it a lot, and perhaps tie fatty bacon to it. I like to grill it on a hotplate with olive oil.

The right cuts of Roo are fantastic. We Aussies should eat it every week!

Enjoy it with an Aussie red wine!

quote:

Originally posted by NitroX:



Enjoy it with an Aussie red wine!

especially from the Barossa eh John!