We eat a fair bit of roo here, never seen a kangaroo roast before though!...we usually just buy the fillets and treat them like a (beef) steak. I really like it, but it does have a very distinct flavour. I reckon you could use the mince for spag, lasagne, meatballs, anything you would make out of regular beef mince really....mexican would be awesome too, chilli, tacos etc
Roo goes really with red wine or bbq kind of flavours. Or even those kitschy 'australian bush' spices you can buy at the supermarket. When it's cooked right it's really tender (like an expensive cut of beef), but yes when overcooked it'll get very chewy, best way to eat it is medium/medium rare. Just treat it like beef (but shorten the cooking time) and you can't go wrong really.
HTH and enjoy
Last edited by allycat06; July 6th, 2010 at 12:41 PM.
: forgot to add something
Great! Thanks! The roasts are prepackaged and are Herb and Garlic rolls - they have really clear cooking times on the back so should be ok. 20mins foil covered and 15 without at 200degrees. Glad I can use the mince as I would beef - we have lots of mince meals! Esp frozen when I work so I am very relieved.
Do you have any other fav recipes?? Thanks again you have given me a bit of a confidence boost. xx
Reply With Quote
Bookmarks