What is the best way to cook kangaroo steak?
i like my roo in a stew (not being funny) but not too bad done in a fry-pan but i do not like it on a BBQ(seems to dry to me)
How do you cook kangaroo meat?
My husband is an Aussie and knows the trick to cooking them. Cut the meat very thinly (no more than 1cm thick), mix up a bit of crushed garlic and butter put it in the frying pan. Before the butter turns brown when it's just melted and it's really hot and spitting, put in the roo meat and seal it on either side. Be careful not to overcook the meat or it gets as tough as boot leather. Should be a max of about 30secs each side of meat to make sure it is tasty and tender, it doesn't need much cooking at all.
How long should you cook a kangaroo steak for it to be medium?
I've heard a lot of varying times, and because I'll be cooking at school (and using the horrible school frying pans that are not cast-iron) I can't check the pan's temperature. I've heard 4-5 minutes each side, but I'm not sure. I usually cook my steak to be rare, so I really have no idea, and because I'm cooking for someone who isn't a huge fan of red meat, I want it to be fairly well-cooked. I plan on beating the steak to flatten it and thin it out a little to make the steak a little easier to cook.
What is the best way to cook Kangaroo steaks?
Kangaroo Steaks with Marinated Mandarins Recipe Australian Potpourri Ingredients: 1 kg kangaroo fillet (you can substitute beef fillet) Marinade: 1 can mandarin segments 1/4 cup Grand Marnier 2-3 tablespoons spicy plum sauce 2 oranges, juiced or 2 tablespoons orange juice concentrate 2/3 cup kikkoman teriyaki sauce fresh ground black pepper 1 lemon, juiced 1 tablespoon dark brown sugar 1 tablespoon olive oil 1 lime, juiced Directions: Marinate well-drained and patted dry mandarin segments in Grand Marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly. Drain liquid off mandarins and add liquid to all other marinade ingredients. Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is. Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain). Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish. Add steaks & pour over remaining marinade and refrigerate turning occasionally. Remove steaks from refrigerator 2 hours before cooking and turn meat. Grill steaks about 10 minutes, until medium cooked. DO NOT OVERCOOK AND TOUGHEN. Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly. Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces. Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier. Serve with a Gutsy Aussie Red. Makes 4 large servings (*-*)
Preganant and have kangaroo steaks, how well cooked do i need the meat?
The meat should be thoroughly cooked medium-well the problem with kangaroo steaks is if they are cooked any more than medium-rare they will be as tough as old boots. Mash and veges are a good accompaniment, fresh beetroot is a fantastic pairing with kangaroo
Kangaroo meat good?
You want to cook kangaroo meat medium rare or rare. Rare has a pink and cool center to touch. Medium rare has a pink center and greyish appearance around the edges. If you do it medium to well done, it will be tough to eat. That is because it is a lean meat. It will not be good to eat well done and be hard to chew. If you like well done meats, then I say stick to the high fatty meats like steak. As far as seasoning it depends on how long it has been aged for. If it is fresh or frozen, most chefs marinade it in a red wine marinades, fruity marinades, or in oil with seasoning salt. You would want to season the meat with seasoning salt, thyme leaves, and pepper. The basics will work on this too. Ok to cook the dry rubbed meat or marinated meat, you place it in a fry pan with oil. You want a flavor oil. Such as peanut oil or macadamia nut oil, or sunflower oil. You cook for 3 to 5 minutes on each side (it's very fast). You definately want to avoid the smoke stage of the oil. Once you do that, you then take the meat and pour it from the sauce pan into foil. Wrap the meat in foil. This enables the juices and flavor to be contained. Let it rest for 5 minutes. You can slice in slices or filet slices once you let it rest for 5 minutes. I had it bad because it wasn't prepared right. People don't like it because of that fact. This is a chefs way of teaching me to do it and it works! And tastes good as long as someone knows the right way to cook it! I hope I helped Enjoy!
What is the most non fattening way to cook kangaroo steak and meat?
I'm trying to lose weight so what is the best non fattening way, like only using a teaspoon of olive oil? I heard that moist in meat contain fats and i know that kangaroo meat doesn't have a lot of moist in it like most meats .I know it will get rubbery but i like it overcooked, will that be less fattening? Thanks :)
Kangaroo needs to be cooked very quickly. The best cut is the fillet . It is meat that is practically fat free (the good news) but has a very narrow band of cooking time before it gets too tough (the not so good news). As a general rule it should not be any more done than medium rare. The simplest way of cooking kangaroo is to first make sure the pieces are about the same thickness to cook at roughly the same rate. Then coat with olive oil and fresh cracked black pepper, cover tightly with plastic and leave for 30 minutes. Heat grill or frypan on high heat and then cook kangaroo briefly on both sides. Let stand for 5 minutes or so and then serve
YES. Some 25 tonnes of Kangaroo meat are exported to Hong Kong every month and part of that goes to the mainland, that’s just by one company alone. And, it’s an export that is still in its infancy.Pic: Kangaroo Tail Bourguignon served with mashed potatoSome facts• Kangaroo meat is free from chemicals, pesticides and antibiotics as they come from the natural environment, they are not ‘farmed’.• it is high in iron, high protein, 98% fat free, omega 3 fatty acids and B vitamins.• Kangaroo meat has a very high concentration of conjugated linoleic acid (CLA). CLA has been attributed with a wide range of health benefits including anti-carcinogenic and anti-diabetes properties, in addition to reducing obesity and atherosclerosis.• It’s estimated in Australia there are almost three times as many kangaroos as people.• Australia exports around 4 000 tonnes of kangaroo meat annually and has access to more than 60 countries. Product is sustainably sourced with around 3 per cent of the total kangaroo population used for meat production.• The development of agriculture in Australia has resulted in a kangaroo population boom which puts pressure on some plants and other animals.• Kangaroo leather is one of the most durable and lightweight leathers commercially available.• Kangaroo leather is used to produce quality wallets, belts and handbags. Some of the world’s top footballers wear kangaroo leather boots.Here are the different cutsNot only do Chinese people eat it, so do some Australians, and people from many countries :)
I don't know much about cooking meat, especially Ostrich, although i have a recipe for Kangaroo meat.KANGAROO BALLSKangaroo balls -122 free-range eggs1 red onion, finely chopped1/2 cup chopped fresh herbs, especially basil!1/2 cup almond flourOptional - 1/4 cup grated Parmesan cheese* Fiddly but tasty: heat a little tallow or lard in a frying pan, and roll a few balls around in the pan over a high heat until cooked through. Easy but drying: line a baking tray with foil, and place balls on top in a single layer. Bake in a hot oven for around 10 to 15 minutes, until cooked through. You can also combine the two methods for the best results - fry the outside of the balls to seal in the moisture, then bake to cook through without burning. Delicious on their own as finger food, since the balls packs an unexpected punch, or as part of a tomato soup combo or warm salad. I served mine alongside a variant of my Warm Beet Medley.