How to cook kangaroo
I originally posted some of these instructions in Kangaroo Steaks with Red Wine Sauce, but I’ve decided to set it out in its own post. I’ll expand it as I try other cuts of kangaroo (some of this is a learning process for me, too!).
The thing to remember about kangaroo is that it’s extremely lean meat – generally only about 2% fat. So it’s very sensitive to overcooking, which results in it becoming very tough. No wonder kangaroo was originally dismissed as unpalatable by early Europeans.
If you’re frying marinated meat, make sure you drain the marinade well: too much liquid in the pan can broil it.
Overall, kangaroo should be cooked to medium-rare at most. So, sorry, if you like your steak well done, ‘roo probably isn’t for you.
Frying, and stir-fries
Heat a frying pan on high until it’s good and hot. Drizzle some oil in the pan, and fry the steaks for about 3-4 minutes a side.
The best way to tell how well done a steak is, is to poke it with a pair of tongs – never cut the steak! When you sear the outside, it locks in a lot of the juices. Cutting the steak will let the juices out and make the meat drier.
Prod the meat with the tongs to see how firm it is. A chef once explained it to me this way: Pinch the webbing between the forefinger and thumb of one of your hands. If you feel right up at the joint of your thumb and finger, that’s well-done meat should feel. A bit further down is medium, and so on. Use the picture below as reference.
When the steaks are cooked, put them on a plate, cover them with foil, and place them to rest in a warm (about 75°C/170°F) oven for 5 to 10 minutes.
If you’re going to serve the meat in a stir-fry, slice it into strips once it’s cooked, then rest it in a warm oven. Cook your stir-fry vegetables and noodles or rice separately, then serve topped with the meat strips.