Tuesday, May 5, 2009

Kangaroo Steaks with pepper and cranberry sauce

Oh, So I did up a really lovely Kangaroo Steak with parsnip/potato mash and vegetables this evening for dinner. My local and most convenient Supermarket doesn’t have the biggest range of foods so I was rather pleased to find they actually stock Kangaroo meat. Let’s hope they keep it up in the future! The Manager or whoever does the buying there tends to discontinue products with abandon. I’m just upset that they discontinued one of the only herbal infusions I like – and also can’t seem to stock any sort of dumpling. Anyhow, back to the Kangaroo. It needs to be cooked only briefly to ‘rare’ – it is very tender, and overcooking can make it a bit tough. I did want to make a riberry sauce to go with this, but they’re not in season/easily procured at the moment. (Also, apparently they grow around here, but I dn't have time this evening to scour the streets) I was thinking that the Kangaroo might go nicely with a cranberry sauce perhaps? Tonight I made a pepper cranberry sauce – but you can also let the meat speak for itself.

So I had about 300g Kangaroo Meat (100g portion for me, 200g for Food Critic Andrew)
Enough potatoes and parsnip for a decent amount of mash
baby carrots, steamed
sauted asparagus

Pepper and Cranberry sauce - I used a standard pepper sauce for this, and just added 2 tablespoons of dried cranberries to the sauce.

Verdict? It was quite lovely - and a nice occasional recipe. If you're concerned about your impact on the environment, Kangaroo is certainly a great idea, because they are regarded as a pest in Australia, and are often culled. They apparently also do not create methane, and don't have the same destructive impact as cows and sheep do.

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