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Yes, you read that right, Kangaroo Salad. I just threw this one together, and it was delicious! If you have never eaten kangaroo meat before you are really missing out. It tastes a tiny bit gamey, but not so much that even folks who normally don’t like gamey meat would still enjoy kangaroo.

The key to cooking kangaroo is to not over cook it. If you go beyond medium-rare, you’ve ruined it and it’ll be as tough as boot leather. So, remember, rare to medium-rare, and it’ll melt in your mouth.

BTW, kangaroo is really good for you, it’s high in protein and iron and has a low fat content.

Lets take a look at the recipe…

Ingredients

• kangaroo meat
• oregano
• whole cummin seeds
• mixed herbs (yeah I cheated, but what ya gonna do)
• 1 garlic clove
• 2 tomatoes
• lebonese cucumber
• lettuce (for god’s sake don’t use crappy iceberg, get something decent with a bit of bitterness to it)
• cheese (a matured cheddar is good)
• parmesan cheese

Method (meat)

1. Cut your roo into strips about 3 to 5cm wide (1.5 to 2″)
2. Chuck the oregano, cummin, and mixed herbs into your pestle and mortar and bash the crap outta it. Don’t go overboard, you’re not looking for powder here, just wanna release the flavours.
3. Finely slice the garlic and chuck that in with the herbs.  Bash it around a bit to let out the juice and release the flavour.
4. Add in a bit of extra virgin olive oil to get a runny coarse paste going. This helps to both spread it evenly over the meat and to help stick it to the meat.
5. Bung ya frying pan on the stove on high with a little olive oil.
6. Coat the roo in the herb/garlic/oil mix. If your pestle and mortar is nice and big like mine, you can throw the meat in there and toss it around. And letting it sit in there for a few minutes while the pan heats up doesn’t hurt either.
7. Put the meat into the pan and sear him on both sides for no more than 2 minutes a side.
8. Turn the heat down to medium – medium-high and cook both sides of the roo for another 2 to 3 minutes.
9. Take it off the stove now and let it stand. While it is cooling you can prepare the rest of the salad. (you don’t really want piping hot meat in your salad so you don’t need to rush about like a chook with its head cut off)

Method (salad)

1. Cut up the tomatoes and cucumber how ever you like and chuck them straight onto your plates.
2. Rinse and spin your lettuce (you do have a salad spinner, don’t you?). And then shred it into strips that are maybe twice as wide as fetucini. Put this aside for a moment.
3. Cut the roo across the width of the strip into pieces 3 to 5mm thick. So yeah, pretty finely.
4. Grate a small amount of parmesan over the meat and then toss the meat through the lettuce.
5. Whack it onto the plates and grate some cheddar over the top of it all.
6. Lastly, drizzle some extra virgin olive oil over the top

Bon Apetite!

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