The most well-known and iconic animal in Australia is the marsupial kangaroo, a creature ranging between 3.25 to 5.25 feet (1 to 1.6 meters) long, 35.5 to 43.5 inches (90 to 110 centimeters) with tail, to 6 to 8 inches (15.24 to 20.32 cm) long. 11 to 14 inches (12.7 to 15.24 cm) with tail. For the last 10,000 years the kangaroo has been part of the Indigenous Australians cuisine, and this still is part of Australia today with many supermarkets and restaurants serving kangaroo meat; there are even pizzerias that cook and serve kangaroo pizza.
Kangaroo, like any other kind of game, can be cooked in two ways: fast and furiously or slow and gently. Here’s a way to cook using both ways. First of all, put a pot over a fire for 10 to 15 minutes, or until its blue-hot. At the same time soak your kangaroo meat in olive oil for 10 to 15 minutes, and when its ready. Carefully but quickly throw the meat into the pan, and stand back because the olive oil will ignite. What this will do is seer the meat to a blackened outside with a nice caramel flavour while the inside is a delicious medium rare. Take your pot off of the fire to work on the meat, then return the pot to the fire as its pointless working over the fire.
There are several sauces or glazes you can use to add some extra flavour to your kangaroo. One traditional sauce used by the Indigenous Australians is quandong Chili Glaze, made from the quandong fruit, a member of the Sandalwood Family found in the arid and semi-arid reasons of Australia. To make the sauce soak one cup of quandongs in some port for 15 minutes or until they’re soft. add three tablespoons of olive oil to a frying pan and add four cloves of garlic, stirring until its fluffy. Add chili, the quandongs, the port, 250 ml of veal stock, and two tablespoons of sugar, stirring after each one, then reduce till it’s a thick sauce; the total time should take around 15 minutes.
Remove the pot from the fire and place the kangaroo meat into an oven then roast it for another 10 minutes. while blackening the outside what this does is as kangaroo is denser than most meats it seers all the moisture in the meat. Once baked for 10 minutes let it sit for another five before applying the glaze.
Kangaroo may the national animal, shown on our coat of arms and our coins, but that doesn’t mean it can’t be a delicious meal as well.
Video created by Andrew Dwyer – The Cast Iron Cook – http://www.andrewdwyer.com