Kangaroos are an excellent source of protein, B vitamins, zinc, and omega 3. There is only one gram of saturated fat in a 5oz serving. The meat is also very high in iron. Check out the table below which compares iron levels in some common types of animal proteins. Kangaroo has a stronger flavor than beef and also has a gamey feel to it. Thanks to higher fat content, beef is more forgiving and can be cooked until well done without turning overly dry. Although the two meats have similar levels of protein, kangaroo is higher in zinc, iron, omega-3, and has less fat.
Wallaby has a noticeably different taste to kangaroo. It is much less gamey with a fine texture that is best compared to veal. Wallaby is harder to find in stores, compared to kangaroo meat. People that visit Australia for the first time are often shocked to hear kangaroos are on the menu. This is a common complaint as the meat overcooks so easily. Is kangaroo meat worth your money? Hard to describe though. I ended up putting them with a pasta which I thought was a really interesting addition.
The kangaroo steak was a bit harder to get right. It becomes a lot tougher, quicker. If you slightly overcook it, the meat really does become tough. The best experience I've ever had though is eating kangaroo tail in an indigenous community. The community cooked it somewhat traditionally in hot coal pits dug into the ground. Super tender for what I would've assumed would be one of the toughest parts of the animal's meat. Since I had that maybe 10 or so years ago, I've loved kangaroo meat.
Big fan! Pretty gamey taste and too expensive given how many there are and they are culled annually in many areas. I've been eating kangaroo for more than 10 years and it's great for my health. Go for the packets labelled "Kangaroo steak" for the least smell. The reasons why - as it is a wild caught and organic meat then it's very high in polyunsaturated fats compared to other meats. Polyunsaturated fats are unstable and go off quickly. The smaller pieces the meat is cut up, the faster the polyunsaturated fats go rancid and the worse it smells.
The kangaroo mince therefore has the worse smell. The "Kangaroo steak" is great cause it's in big chunky pieces. Another problem with the kangaroo mince is that it's in a cryovac packet, denying any oxygen to the meat. Meat needs fresh air to stay fresh, otherwise the aerobic bacteria in it change to anaerobic bacteria. For example, when they age meat in cool rooms it has fresh air blowing on it. Also in the wet markets in Asia they all have fans directly above the meat to constantly provide fresh air.
So in summary, that's why I say to choose the kangaroo steak or bigger pieces or kangaroo. The smell you are describing is probably what I would call 'gamey'. It's not an off meat smell, you just aren't used to it and have interpreted it as 'off smell'. I think if you can move passed that initial interpretation you should have a pretty good time. Kangaroos are wild animals, and their diet consists of what they find, rather than what they have been given to eat by a farmer for generations.
Apparently it pushes that taste into a far background of every bite. My wife loves it, I find it mediocre at best. I'm fine with gamy meat but the texture doesn't work for me. Delicious but is particular about being cooked. Average if not cooked well, brilliant if the person knows how to do it. My friend's father is full koori. He fried up kangaroo and crocodile with veggies and his own sauce and spices, like a stir fry I guess but it was some of the best food I've ever had.
I still remember how yummy it was years later. They use to stock Naturally Wild Croc Meat in Coles or Wolies but cant find them anymore : much prefer croc meat over chicken. Try the mince with a healthy amount of taco seasoning. You can hardly taste the difference between beef. Lean and full of worms, I would avoid it, nothing good about it. Industrially, it might be worm free, I don't know who farms roo for meat. I've cooked kangaroo meat a number of times.
The marinated ones usually remove the gamey smell. On my first days in Adelaide, in South Australia, I scoured restaurant menus in vain for kangaroo dishes.
The Greek, Korean, Chinese and Afghan restaurants I visited were testament to the multiculturalism of the Australian diet, but their menus maintained a studious silence on the subject of kangaroo.
The only place I found it served was the Red Ochre Grill, a riverside restaurant that specialises in indigenous ingredients. There, some friends and I tasted rosy, sweet-cured kangaroo fillet, and a thick tranche of kangaroo steak served medium rare from the grill.
But as head chef Nick Filsell admits, many of the restaurant's customers are tourists and other out-of-town visitors. Most Australians I talk to in Adelaide and Sydney say they feel funny about eating kangaroo. Almost everyone I speak to mentions what they called "the Skippy factor" - a reference to the s TV series, Skippy the Bush Kangaroo, which encouraged Australians to see kangaroos as far too adorable to cook for dinner.
Eating kangaroo, one chef tells me, feels a bit like eating Bambi, that cute young deer in the Disney cartoon. In the past, kangaroo meat was more widely accepted. It was always eaten by aboriginal Australians, for whom the succulent tail, roasted in a pitful of embers, is a particular delicacy.
The early European settlers ate kangaroo out of necessity, and many eventually came to enjoy a red meat that didn't really taste so different from venison, hare or beef. According to historian Barbara Santich in her book Bold Palates: Australia's Gastronomic Heritage, kangaroo recipes appeared regularly in cookbooks until the s. Kangaroo soup was highly prized, as was "steamer", a stew made from kangaroo enriched with salt pork. The downside of kangaroo being so lean, however, is that without fat running through the meat, it can easily become dry and tough if it's overcooked, and very chewy if it's undercooked.
Jody Orcher recommends combining kangaroo with vermicelli noodles, a dressing of chilli, rice vinegar and lime, and fresh herbs like coriander and mint to create a Vietnamese-style salad.
These slices of steak would also be right at home with some classic roast veggies like pumpkin, carrots and potatoes for a rustic dish. ABC Everyday helps you navigate life's challenges and choices so you can stay on top of the things that matter to you. We acknowledge Aboriginal and Torres Strait Islander peoples as the First Australians and Traditional Custodians of the lands where we live, learn and work. ABC Everyday.
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