At some point in any life that’s lived with enjoyment and curiosity most of us will consider dining on kangaroo. Apart from its sui generis appeal, kangaroo is one of the healthier meats to enjoy. It is low in fat (usually less than 2%) and high in protein and iron. Because it is so low in fat, however, kangaroo meat can easily dry out. The secret in cooking it lies in first soaking the meat in oil for fifteen minutes and then placing it in a very hot pan and turning it quickly to sear all sides, thus allowing it to retain its moisture. Still, it is usually best not to cook kangaroo beyond medium rare.

Here’s an interesting kangaroo recipe I came across recently –

Medallion of Kangaroo with Oyster Mushrooms and Juniper Sauce

Ingredients:

• 4x 120g Kangaroo Medallions (Loin Fillet)


• 160g Oyster Mushrooms


• 200 ml Red Wine


• 20g Chopped Onion


• 50ml + 20ml Gin


• 5 Juniper Berries


• 2 Bay Leaves


• 20g Crushed Garlic


• 200ml Brown Sauce Oil

Method:

Marinate kangaroo in red wine, 20ml gin, juniper berries and bay leaves – leave for 8-12 hours. Remove kangaroo from marinade – strain marinade.

Put marinade in a pot and reduce to a ¼. Add brown sauce and reduce by half.

Sauté mushrooms with chopped onion, gently remove from pan and keep warm.

Pan fry kangaroo medallions until medium-rare – 4 minutes each side, remove from pan and keep warm.

Deglaze pan with vodka and flame, add sauce and boil till required thickness.

Pour a little sauce on each plate, slice medallions into 4 strips. Arrange on sauce garnished with Oyster mushrooms.

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The next question I’m sure you’re all asking yourselves is “What wine should I serve with kangaroo?” A good Australian Shiraz would work perfectly. If you’re planning a special evening and are willing to put out a few extra dollars, try Oliver Hill Jimmy’s Section Shiraz at about $30. The 2006 vintage rated an impressive 93 points from Wine Advocate. In the $12-$13 range you will certainly enjoy Jacob’s Creek Reserve Shiraz or Nugan Shiraz and find in them both an excellent pairing with your kangaroo repast.

Many thanks to the website KIAA – Cooking With Kangaroo – for this and many other fine kangaroo recipes (or roo-cipes). You’ll find a lot of great information on this site.

Bill Stobbs, ABC Wine Supervisor