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Monday, September 2, 2013

Tie me kangaroo down!

I've been wanting to cook some kangaroo for some time and while my Mum was here visiting from Australia, I took the opportunity to torture my family with it.

I can't buy it around here in Ohio, but there's a butcher down in Pittsburgh, PA (about 1 1/2 hours from here) that sells it. I took Mum and my MIL there on Friday and took the opportunity to pick some up.

You have to eat kangaroo rare to mid-rare because it is so lean, otherwise it will be tough and you're better off eating your shoe.

I looked around the net for some recipes and found this one, which sounded good. I have to say that I would only use 2 tablespoons of balsamic vinegar, not 3, as it was quite tart.

Kangaroo Medallions with Balsamic Glaze


200g (7oz) kangaroo fillet cut into thin medallions
3-4 tbsp clarified butter (I used olive oil...much healthier)
3 tbsp balsamic vinegar (as I mentioned, you might be better off with 2)
1/3 cup red wine
1 tbsp seeded mustard
1 tbsp french (dijon) mustard
1 tbsp softened butter mixed with 1 tbsp plain flour
about 2 tbsp chopped parsley (I didn't use it, I thinks it was for presentation only)
salt and pepper to taste


Slice into thin medallions and hit a few times with a meat mallet a few times to make thin.

Toss in flour and cook quickly to seal both sides. Remove from pan and keep warm while you make the sauce. You might have to cook the kangaroo in a couple of batches as you want to fry it and overcrowding the pan will make it stew.

Mix the mustards into the wine. Mix the softened butter and flour together to make a soft paste.

Tip left over oil (or butter) from the pan. Add vinegar to hot pan and bring to the boil.

Add the wine/mustard mixture and boil quickly until reduced by half. Thicken the sauce by adding globs of the butter/flour mixture, stirring until sauce thickens.

Boil for a few minutes and add the chopped parsley (which I didn't use).

Pour over the medallions.

My FIL said he liked it, but I'm not sure.

I thought it tasted great!



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