So a few weeks ago, Karen from The Art of Doing Stuff issued a challenge to her readers, 'cook something different'. Something you wouldn't normally make, or eat. I was momentarily stumped. Here at casa di Mason, we are pretty adventurous; there is nothing we won't eat, or at least try. I wracked my brains; maybe quail or garfish? Quails, too tiny. Garfish, too fishy. What's that Skip? Kangaroo you say?
I have eaten kangaroo a few times, most notable was the 'coat of arms' mixed platter in Darwin. A delicious medley of kangaroo, crocodile and emu served tapas style. Yum! I've had bad kangaroo too, overcooked on a BBQ until it was the texture and flavor of an old boot. It has the texture of beef and similar flavor profiles. It's very lean and extremely low in fat, and does need to be either marinaded or slow cooked.
Kangaroo, cooked lovingly, is a delicious meat. I find it baffling when fellow carnivores screw up their nose at the idea of eating 'less-than-normal-meats'. Especially when they have a slab of cow's arse (rump) hanging out their cake-hole. Not only are meats like rabbit, venison, goat or kangaroo delicious, many are healthy alternatives, sustainably farmed, and affordable. Here in Australia, rabbit is a pest. Why not eat it? It's easy to obtain wild caught rabbit from independent butchers, and is amazing cooked on a Webber.
Don't mistake me, I do think eating meat is a privileged. I think it's important to acknowledge how that organism came to be on your plate. I don't agree with unnecessary waste, or unethical farming practices and I think it's important to try to buy local, wild and organic produce. And don't forget to eat your veggies.
Kangaroo with Chilli Black Bean- Serves 4
- 700g of Kangaroo Fillet, diced into small cubes or strips
- 3 tablespoons of Shaoxing wine (or dry sherry)
- 1 teaspoon of raw sugar
- 2 tablespoons of oyster sauce
Stir Fry Sauce
- 5 spring onions, finely sliced
- 3 red chillis, deseeded and finely sliced
- 2 large green paprikas, deseeded and finely sliced (use capsicum if your can't find paprika)
- 1/4 cup of ginger, julienne
- 5 garlic gloves, sliced
- 1 red onion, sliced
- 3 tablespoons of Shaoxing wine
- 2 tablespoons of oyster sauce
- 1 tablespoon of malt vinegar
- 1 tablespoon of raw sugar
- 1 tablespoon of light soy
- 2 tablespoons of salted black beans
- Mix together all marinade ingredients, cover and place into the fridge overnight, or for at least 45 minutes. The longer the better, the kangaroo needs time to tenderize.
- Ensure all your ingredients are diced and ready before you turn your wok on, stir frying is quick! Heat your wok to medium-high, add a little ghee, or peanut oil and stir fry your kangaroo and remaining marinade. Once the meat is sealed, remove and set aside.
- Add a little more oil to your wok, toss in your chilli, paprika and onions. Stir fry for a minute, then add your ginger, garlic and black beans.
- After a minute, toss in your remaining ingredients, including your kangaroo and fry for another minute or two.
Serve with fresh stir fried vegetables, we had ours with Garlic Carrot and Zucchini. You could add more chilli if you like it hotter. Enjoy!