Here’s a sentence I never thought I’d utter: “There are 2.5 pounds of kangaroo loin in my deep freeze.”
I’m very much looking forward to cooking the kangaroo but, at $19.99 a pound I want to be sure and cook the meat properly.
Plus, I figured you were curious, too!
What I found out:
Kangaroo meat is dark, like beef, and lean.
With only 2% fat, proper preparation and cooking is critical to kangaroo.
An overnight marinade is ideal. This will tenderize the tough meat. Mix and match the following ingredients, per your taste: Mango juice, pineapple juice, soy sauce, mirin, plum sauce, orange juice, garlic, ginger, brown sugar, cayenne, paprika, oregano, etc. Immerse kangaroo in marinade and refrigerate. Thaw frozen kangaroo in the marinade.
Let meat come to room temperature while preheating the grill to VERY hot.
Oil the grill and cook kangaroo a few minutes per side.
Let kangaroo meat rest before cutting into it. If you cut too soon, the juices will leach out and the meat will be quite dry. When you do cut the meat, cut against the grain. This will help make the meat more tender.
Very important: Do not overcook kangaroo. Lean meat becomes very tough when cooked well done.
Kangaroo should always be cooked rare, medium-rare, or medium.