It appears I was not the only tardy traveler yesterday…my friend Emma messaged back that she had embarked on a new adventure. She flew to a completely different destination than the one she had booked when she missed her flight too, and did I know of any good hotels in Santorini? Not to be outdone, I embarked on my own adventure…a culinary one.
I ate Skippy yesterday. I’m not at all sure how I feel about eating kangaroo…I always thought they were so cute, but I’m not often faced with a menu offering it, so after a lengthy discussion with my dinner partner…we decided to throw caution (and conscience) to the wind and try it. Quite delicious really…we decided it had the texture and richness of lamb, but a flavor similar to beef only slightly more gamy.
At only 98 calories per 100 grams (3.5 ounce serving), and as little as 2% fat, most of which is polyunsaturated…kangaroo meat is being touted as a healthier option to other red meats. The fact that it is hunted wild rather than farmed may also add credence to that claim. Recently National Geographic reported that increasing kangaroo consumption in Australia could cut greenhouse gasses due to the unique microbes in the kangaroo gut emitting far less methane than sheep or cattle…making it a greener choice as well.
According to the Kangaroo Association of Australia, kangaroo meat should be soaked in oil for at least 15 minutes before cooking, seared over high heat on all sides to seal in juices, and never cooked more than medium rare to avoid drying out the otherwise surprisingly tender meat.
Kangaroo fillet with red currant sauce and potato gratin
I hope my parents read this…they will have a chuckle over my growing palate since they fought many battles to get me to try new things. Their argument “you should be willing to try most things at least once” has obviously prevailed.
I’d like to hear about YOUR most adventurous meal? Click on the word “comments” below and let me know. Should you like to try “roo meat” for yourself you can order it in bulk online from Marx Foods (1 box = 12 pounds at $13.00 per pound). Here is a recipe to try from Australia Travel:
- 4 6 ounce kangaroo steaks
- flour to coat
- 2 ounces of butter
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 8 ounces mushrooms, chopped
- 13 fluid ounces coconut milk
- 6 fluid ounces of dry white wine
- 3 teaspoons black pepper, coarsely ground
- 1 teaspoon Dijon mustard
- 3 tablespoons freshly chopped coriander
- salt to taste