Appetizers
Kangaroo Skewers with Native Pepper
Ingredients
- - Kangaroo fillet, cubed - 400 g (14 oz)
- - Olive oil - 3 tbsp
- - Native pepperberry, ground (or black pepper as substitute) - 1 tsp
- - Garlic, minced - 2 cloves
- - Soy sauce - 2 tbsp
- - Lemon juice - 1 tbsp
- - Wooden skewers - 8 skewers
Method
- Soak wooden skewers in water for at least 30 minutes to prevent burning.
- In a bowl, combine olive oil, native pepperberry, garlic, soy sauce, and lemon juice.
- Add kangaroo cubes to the marinade and toss to coat. Marinate for at least 1 hour in the refrigerator.
- Thread the marinated kangaroo onto skewers.
- Grill over medium-high heat for 2-3 minutes per side, as kangaroo is best served medium-rare to medium.
- Rest for 3 minutes before serving.
Introduction: Kangaroo meat is a lean, native Australian protein that has been part of Aboriginal diets for tens of thousands of years and has more recently entered mainstream Australian cuisine as a sustainable, low-fat option.
Cultural Background: Kangaroo meat is a lean, native Australian protein that has been part of Aboriginal diets for tens of thousands of years and has more recently entered mainstream Australian cuisine as a sustainable, low-fat option. This modern preparation uses native pepperberry, a bush tucker spice, to complement the rich, gamey flavour of the meat.
Tips: Do not overcook kangaroo, as it is very lean and becomes tough quickly. Substitute native pepperberry with a mix of black pepper and a pinch of juniper if unavailable.
Variations: Serve with a side of native bush tomato chutney. Add capsicum (bell pepper) and onion pieces between the meat on the skewers.
Storage: Refrigerate cooked skewers for up to 2 days in an airtight container.
Reheating: Gently reheat in a pan over low heat for 1-2 minutes to avoid toughening the meat.
Nutrition: Calories: 210 kcal | Protein: 30 g | Carbs: 2 g | Fat: 9 g | Sodium: 380 mg
FAQs:
Q: Is kangaroo meat safe and sustainable to eat?
A: Yes, kangaroo is harvested under strict Australian government quotas and is considered a sustainable, free-range meat source.
Q: What does kangaroo taste like?
A: It has a rich, gamey flavour similar to venison, and is very lean.