Cooking guide
Kangaroo meat products can be prepared in a variety of dishes using
various cooking methods. Generally fat content in other meats contain more fat and can be cooked to a very well-done state. In comparison
kangaroo meat, because of its low fat content can dry out during
the cooking process. It is therefore recommended to not overcook
kangaroo meat to retain moisture and flavour.
Some flavours that go particularly well with kangaroo meat are: garlic, rosemary, juniper, mountain pepper (or pepper) and fruity flavours such as - plum, red currant, quandong or orange. Although it is easy to adapt most meat recipes and replace other meats with kangaroo instead, and following the cooking tips below.
Kangaroo meat cooking times, as with any other red meat will vary. For
best results Kangaroo should be cooked rare to medium
rare, and should never be overcooked.
Cooking Tips:
-
Always make sure pan or BBQ hotplate is HOT
-
For steaks and fillets cook on high heat for approx 3 minutes each
side. If you are cooking thicker pieces, cook for a further 2-3
minutes, depending on thickness. Remove from heat, cover with foil and
rest meat for 5 minutes before serving. Best cooked medium rare
- Steaks and fillets should be cooked quickly and on very high
heat, this will keep the meat tender and prevent it from drying out.
Firstly the meat should be soaked in oil for at least 15 minutes prior
to cooking. It should then be placed in a very hot pan and quickly
turned over to ensure all sides are seared, this will seal the meat up
and prevent moisture loss.
-
If pan frying, the temperature can then be turned down a little and the
cut cooked to medium rare at the most. If roasting it can be
transferred to the oven, but once again not cooked further than medium
rare.
- Marinated Steaks can be cooked further (medium) without drying out and will remain very tender.
-
Stir fry should be cooked quickly in a very hot wok or pan on high
heat. Do not put too much in the pan at once or the meat will stew not
stir fry.
-
Mini roasts
1. Put Mini Roast on tray and cover with foil. Cook in pre-heated oven at 200c for approx 25-30 minutes
2. Remove foil and cook uncovered for a further 10 minutes
3. Remove roast from oven, wrap in foil and leave to rest for a further 10 minutes before serving. - Minces, Burgers and sausages MUST be cooked thoroughly.
Cooking Reference Table
The table below can be used as a quick reference to identify the best
cooking methods for each of Macro Meats' kangaroo meat products. *Please
note, cooking times may vary depending on thickness of cut (regardless
of weight) and type of oven used.
Cooking Method
|
Suggested Cuts
|
Cooking Times
*
|
|
Pan Fry
|
Steaks, Fillets, Marinated Steak
|
3 minutes per side
|
|
Kebabs
|
2-3 mins per side (2cm thick), leave space between cubes
|
|
Kanga Banga's, Burgers
|
Cook 5-6 minutes or until juices are hot and clear. Must be cooked thoroughly.
|
|
Kangaroo Mince
|
Cook until brown and broken up. Must be cooked thoroughly.
|
|
Roast
|
Mini Roast
|
200C oven for 40 mins. see above for tips.
|
|
Fillet
|
Seal in pan first then transfer to a moderate oven for 10-12 mins (depending on size of meat)
|
|
Stir Fry
|
Strips
|
2-3 mins or until just browned (1cm thick)
|
|
Stew
|
Mince, Boneless Leg, Diced
|
Simmer for 45mins - 1 hour
|
|
BBQ or Grill
|
Burgers, Kanga Bangas
|
5 minutes or until juices are hot and clear. Must be cooked thoroughly.
|
|
Steaks, Fillets, Marinated Steaks
|
3 minutes per side
|
|
Kebabs
|
3 mins per side (3cms thick), leave space between cubes.
|