When most Americans think of Kangaroos, they think of cute, cuddly animals that hop around all around Australia. Some even think about if it is possible to ride in the mother’s pouch. On the other hand, when an Australian thinks of a Kangaroo, a variety of recipes and ways they can cook the meat come to mind. Although most Americans would cringe at the thought of eating Kangaroo, it is actually very nutritious, with having only about 2% fat content and its high amounts of protein. Kangaroo meat is also high in Conjugated Linoleic Acid, which reduces cancerous formation and helps to fight the build up of body fat. Because of its taboo, kangaroo meat was renamed australus, to prevent more people from cringing when they see it on a menu.
The History of Kangaroo
To modern day Australians, the concept of using kangaroo meat for consumption is fairly new, indigenous Australians, such as the Aborigines, have been using Kangaroo for a food source for hundreds of years. Kangaroo was legalized in the region of South Australia in 1980, with the rest of Australia legalizing it in 1993. Although it is becoming more widespread throughout the country, only about 15% knowingly eat kangaroo meat more than a couple times per year. However, most meat used in fast food restaurants, such as McDonald’s, uses Kangaroo meat.
Kangaroo is a growing source of meat, grossing between $250 million and $700 million per year. Most of this income (about 70%) is from exporting the meat to countries such as England, Russia, Germany and France. Because of their ability to adapt to drought, their need for little feed, and how they do not destroy roots of native grasses, Kangaroo farming is more environmentally friendly than cattle or sheep farming. But, because of the high start-up costs they are very scarce. Most of the meat is produced from licensed hunters, employed by the government, who hunt the Kangaroos. This practice is done for several reasons, 1) it helps to regulate the population, 2) it helps to lower the need for imported meats and adds to the exports, 3) it helps sheep and cattle farmers by supplying more land for grazing, and 4) it helps with the amount of accidents caused by kangaroos hopping across the roads.
Kangaroo meat, or australus, can be served in many different ways. It comes in steaks, fillets, and minced meat, and sausages, also known as, kanga bangas. It can be used as a substitute for beef when minced or ground.
When I was first introduced to the concept of using Kangaroo for meat, I was open-minded. I didn’t do the usual thing of totally shutting it out because it is a “cute, cuddly” animal. I have eaten rabbit, squirrel, and venison, so I thought to myself that it would be a new experience. I did like it and I think that if more people could get past the picture in their head of what they are eating, more and more people would like it.
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Kangaroo Fillet with Spring Vegetables
500 Gms Southern Game Meat Kangaroo loin fillet
50 ml olive oil
150 gms Cajun spices
2 yellow zucchini
1 pack snow peas
1 bunch spring onion bulbs
Sprinkle mixed dried herbs
1 pack baby corn
1 bunch chives
50 ml green, yellow and red capsicum oils
Sprig of rosemary.
Method: In this dish we present Southern Game Meat kangaroo fillet marinated in Cajun spices, pan-fried with an attractive selection of new season vegetables.
Dip fillets of kangaroo in olive oil to cover well. Roll oiled fillets in Cajun spices then cover with plastic wrap and place in the refrigerator for 2 – 4 hours. Heat oil in a wok or heavy frying pan to very hot.
Brown fillets on all sides at a very high heat for two minutes then set to one side, cover with foil and rest.|
Slice zucchini and blanch in boiling water for 1 minute. Blanch snow peas in boiling water for 1 minute.
Sauté spring onion bulbs with fresh garden herbs. Blanch baby corn in boiling water for 1 minute and wrap with chive
Recipe supplied by: http://www.sgm.com.au/html/recipes_.html#spring
Work Cited: www. Wikipedia.com Search: kangaroo Meat