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26 Feb

Curry Spiced Kangaroo Loin with Savory Coconut Cauliflower

cookedkangaroo1There might be some of you out there who can’t imagine eating a kangaroo because of something called the “cute factor.” It’s true that most advertisements promoting tourism Down Under feature kangaroos so cuddly-looking that the last thing on your mind is throwing one on the barbie. Most people just want to catch a glimpse of a kangaroo hopping around in its natural habitat. The odds of this are pretty good; kangaroos are year-round, prolific breeders. In fact, there are so many kangaroos hopping around in Australia that commercial harvesting of the species is necessary to keep the ecosystem in balance. Given these circumstances it makes sense to eat the meat rather than letting it go to waste – luckily, it’s tastier than you might imagine.

Rich and slightly sweet with only a hint of gaminess, high in protein, zinc and iron and always free range (there is no farming of kangaroos in Australia) kangaroo meat is becoming more and more popular within Australia and beyond. Although eating kangaroo may be new to many people, it is nothing out of the ordinary for Australia’s Indigenous peoples, who have hunted kangaroos for thousands of years.

Primary cuts of kangaroo are the loin, fillet and rump. Like most game meat, kangaroo is low in fat and tastes best when cooked to medium rare over high heat. The meat is a deep red color and it retains some of this redness even when cooked past medium rare, so it can be a little tricky to gauge when it’s done. It’s helpful to have a meat thermometer to take the guesswork out of cooking game meat like kangaroo to perfection.

To spice up the flavor of kangaroo we’ve rubbed it with a simple mixture of salt and curry powder. You can also play around with other spices in your kitchen, as the relatively mild flavor of the meat can be enhanced by just about any blend.  Contrasting the richness of the kangaroo loin is a side of cauliflower flavored with coconut and spiked with lime juice and green onions. Forget the steamer, this cauliflower is sassy.

Kangaroo exported to countries outside of Australia is usually vacuum-sealed and sold frozen. Talk to your local butcher about bringing some in for you, or search for a butcher that regularly carries wild game.

Ingredients:

Approx. 4-6 servings

loiningredients
  • 1 1/2 – 2 pounds of kangaroo loin (if frozen, defrost the day before in the refrigerator and set out 1/2 hour before cooking)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons curry powder
caulifloweringredients
  • 3 tablespoons olive oil or coconut oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1/2 cup unsweetened, shredded coconut (you can run coconut flakes in the food processor to shred it)
  • 1/2 cup coconut milk
  • 1 head of cauliflower, grated or finely chopped
  • Juice of one lime
  • 4 green onions, thinly sliced
  • Sea salt to taste

Instructions:

Mix together 3 tablespoons of olive oil plus salt and curry powder. Rub all over the outside of the kangaroo loins.

Heat a skillet over medium-high heat. Add kangaroo loin and cook until browned on all sides, about 6 minutes. Reduce heat to medium, cover and cook until meat is medium rare (130-135 degrees F). Kangaroo can also be finished in an oven preheated to 400 degrees, or skip the stove altogether and grill the loins.

Let meat rest 5-10 minutes then slice and sprinkle sea salt on top.

To make cauliflower, warm 3 tablespoons of oil over medium-high heat. Saute the onion and garlic for 1-2 minutes, then add the shredded coconut. Continue to sauté until the coconut is nicely browned.

brownedcoconutandonion

Add the coconut milk and cauliflower and mix well. Reduce heat to medium, cover with a lid and cook for 7-10 minutes, stirring occasionally, until cauliflower reaches desired texture.

Add the lime juice and green onions. Mix well then add sea salt to taste.

cookedkangaroo2

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. This primal Sydneysider just ate this dinner. Yum !! Best part is I have leftover for lunch tomorrow. Thanks Mark.

    Richard wrote on March 8th, 2011
  2. Will it improve my broad jump?

    Patrick wrote on March 23rd, 2011
  3. YUM YUM! I LOVE kangaroo!! here (in australia) its the cheapest meat you can find, most likely because no one wants to eat it (the cute factor). but being a poor student eating paleo it is fantastic. Here you can get kangabangas (suasuages) i usually have them with a sweetpotato mash. Will try this one out for sure.

    zoe wrote on October 24th, 2011
  4. Had Kanga Bangas for dinner as a matter of fact! I love the burgers and the fillets (steaks) are wonderful. Not so keen on the marinated stuff, makes a sweetish meat too sweet for my tastes. If you are from OZ, skip the marinated stuff the first time you try it, or you might never go back. A dry salty rub will suffice, but oil the pan. Yummers!

    Oh, and on our family farm in the Hunter, they are a pest (nibble all the soft leaves) to our baby trees! Everywhere, and tons of them. I seriously doubt they are in decline! Wish I had the nerve to bag and gut one occasionally, but Coles will have to do!

    Dee wrote on April 30th, 2013
  5. Kangaroo is fantastic with lemongrass, chilli, garlic and ginger. Its also great as prosciutto, known as rooscuitto (emuscuitto is fantastic as well).

    Stacey wrote on September 15th, 2014
  6. With somewhere between 600,000 and 1,000000 camels in Oz and possibly 400,000* wild horses there seems a bit of scope for diversifying our meat sources. And we wonder how we are going to feed all the people of the world…

    * These are real guesstimates. They won’t keep still.

    Tim wrote on October 18th, 2014

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