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An Appeal to the Down Under Mates : 'Roo Recipes?

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  • An Appeal to the Down Under Mates : 'Roo Recipes?

    I bought a bunch of kangaroo online and I really like it. It's very lean and intensely "meaty" like venison. (Really high protein content too.) I have a freezer full of loins, rump steak, and ground 'roo and am hoping to shake loose a few new ideas and favorite recipes from the land of Oz.

  • #2
    I love the marinated kangaroo steaks from woolworths - what website did you get yours from?

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    • #3
      Where did you find kangaroo online??
      I want some!!

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      • #4
        Kangaroo Meat in the US | Marx Foods

        It's a tad pricy but very tasty.

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        • #5
          roo meat can be tricky sometimes. Just remember to either cook it Hot and Fast, or Slow and Low.
          If you can get smoked roo then that goes nice with a creamy sauce.
          You could also team it up with some emu meat and have the classic Aussie 'Coat of Arms' meal!!
          Nice peppery side salad...mmmm.... crank up the bbq!!

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          • #6
            I always buy roo mince, I love making patties for a quick lunch or dinner. I'll grab a huge handful of mince, whack it into a bowl, add an egg and some herbs/spices, and cook it in my small bessemer pan with the lid on on the stove top.

            have also used roo mince for meatballs in curry sauce like rendang or rogan josh.
            My primal journal
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            goal weight: 60kg / 155lb
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            • #7
              Bought some loin last weekend. A cheaper cut so I went for a curry. All measures inexact as I went sans recipe.

              Blended a couple of onions, three cloves of garlic, a chilli (feel free to go hotter - my wife doesn't like it hot), and a few small knobs of fresh turmeric (add some water to facilitate blending). Fry in a generous splash of virgin coconut oil, adding some ground lemongrass and galangal as you go (fresh would have been better). Stir often to prevent it sticking and burning. When coloured and fragrant and sizzling, add very roughly chopped roo loin and stir till coloured. Add water to almost cover, bring to boil then simmer on low heat for 2-3 hours. Check every now and again to make sure it hasn't boiled dry. Should end up with a thick sauce with the oil beginning to separate. Meat pulled apart and had a very mild flavour. Gravy had a mild rendang flavour. Smiles all around. I served it with a green salad and rice for the family. Roast vegies would have gone well
              Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

              Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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              • #8
                oh its cool. hi i`m ehmpee. i really love surfing. its great hobbies..

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                • #9
                  Cook it like venison, it's super lean.
                  I'm a paleo foodie, come check out my recipes: http://strangekitty.ca/

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                  • #10
                    Originally posted by Paleobird View Post
                    I bought a bunch of kangaroo online and I really like it. It's very lean and intensely "meaty" like venison. (Really high protein content too.) I have a freezer full of loins, rump steak, and ground 'roo and am hoping to shake loose a few new ideas and favorite recipes from the land of Oz.
                    That is awesome! Can you share the website where you bought it? I'm thinking about trying

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                    • #11
                      Originally posted by Paleobird View Post
                      Kangaroo Meat in the US | Marx Foods

                      It's a tad pricy but very tasty.
                      Just saw this... nevermind the prior post

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                      • #12
                        Originally posted by almostGrok'd View Post
                        roo meat can be tricky sometimes. Just remember to either cook it Hot and Fast, or Slow and Low.
                        If you can get smoked roo then that goes nice with a creamy sauce.
                        You could also team it up with some emu meat and have the classic Aussie 'Coat of Arms' meal!!
                        Nice peppery side salad...mmmm.... crank up the bbq!!
                        Good advice, thank you. We actually have some ostrich and emu farms here in San Diego county. The climate here is very similar to Australia so I guess they feel at home.

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                        • #13
                          Originally posted by Isis View Post
                          I always buy roo mince, I love making patties for a quick lunch or dinner. I'll grab a huge handful of mince, whack it into a bowl, add an egg and some herbs/spices, and cook it in my small bessemer pan with the lid on on the stove top.

                          have also used roo mince for meatballs in curry sauce like rendang or rogan josh.
                          Oooh that sounds good too. I made some of the mince into balls with a Moroccan hot sauce the other night. It seems to go well with intense spices.

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                          • #14
                            Originally posted by peril View Post
                            Bought some loin last weekend. A cheaper cut so I went for a curry. All measures inexact as I went sans recipe.

                            Blended a couple of onions, three cloves of garlic, a chilli (feel free to go hotter - my wife doesn't like it hot), and a few small knobs of fresh turmeric (add some water to facilitate blending). Fry in a generous splash of virgin coconut oil, adding some ground lemongrass and galangal as you go (fresh would have been better). Stir often to prevent it sticking and burning. When coloured and fragrant and sizzling, add very roughly chopped roo loin and stir till coloured. Add water to almost cover, bring to boil then simmer on low heat for 2-3 hours. Check every now and again to make sure it hasn't boiled dry. Should end up with a thick sauce with the oil beginning to separate. Meat pulled apart and had a very mild flavour. Gravy had a mild rendang flavour. Smiles all around. I served it with a green salad and rice for the family. Roast vegies would have gone well
                            I love hot chili peppers. This is definitely going in my recipe book. Thanks Peril.

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                            • #15
                              I chuck 500 grams of mince roo in with 500 grams of another mince meat, sometime pork, or chicken or turkey, and make a bolognaise sauce out of it. YUM!!!

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