Featured

Heavy Plant

Walk past a "Heavy Plant" warning and wonder vaguely if the trees thought it was for them; if whoever put it up had enough imag...

Monday, October 23, 2006

Roo

Roo as it is found in the supermarket

Kangaroos occupy a strange place in the Australian psyche. Whilst the creature is their national symbol, thousands of them are culled each year and whilst there is thriving kangaroo leather industry that sells accessories to tourists, the majority of the meat goes into pet food. Aussies it seems are a little squeamish about eating skippy.

To try and and get people to change this ridiculous bit of anthropomorphic idiocy the Kangaroo Industry Association of Australia ran a competition to rename the meat last year (and yes skippy did come up). Whilst the change was never intended to be actioned it was a good bit of PR which highlighted the fact that Australia is missing out.

Son, grab a beer & light the barbie

Kangaroo meat, as you can see from the picture at the top, is about the same colour as venison and is very similar in taste. However it is much more tender and much more easily cooked, it is also exceptionally lean there is almost no fat. The meat chars to an almost caramelised outer shell when cooked on a very high heat. In the picture below I've not done much more than sear it on each side on a griddle pan. It is best eaten as rare as you can take it and benefits from about 10 minutes resting time after cooking. It has a slightly gamey flavour that goes beautifully with mushrooms, garlic, thyme and other strong flavours. As befits its' nation of origin it barbeques beautifully!

Roo as it is found on my plate

Australia really needs to get over itself and take another look at Kangaroo. Oz has the world's second highest obesity problem per capita (after guess where). You would have thought that a low fat meat that barbeques better than any other that I've tried would be perfect.