Kangaroo is one of the most healthy and sustainable meats we can choose to eat living in Australia. Don’t be scared of cooking or eating kangaroo; if you can cook a steak, you can cook ’roo.
As it is extremely lean, it is well suited to replace lean lamb or beef cuts in stir-fries and dishes which involve searing and resting, such as this Korean-inspired ssam recipe.
•500g kangaroo (steak or fillets)
•1 cup apple juice
•3 tbsp soy sauce
•1 brown onion, thinly sliced
•2 cloves garlic, smashed
•1 tsp sesame seeds
•1 inch piece fresh ginger
•1 tsp rice wine vinegar
•1 tsp toasted sesame oil
•1 tsp chilli oil
•2 tbsp peanut or vegetable oil
•1/2 iceberg or 1 baby gem lettuce, leaves separated and washed
•1 cup cooked short-grain white rice
•1 cup kimchi
1. To make the marinade, combine the apple juice, soy, onion, garlic and sesame seeds in a large bowl.
2. Add the kangaroo pieces and marinate for 40 minutes at room temperature, or up to 24 hours if refrigerated.
3. To make the dressing, finely grate the ginger and squeeze the juice into a small bowl. Add the vinegar and mix well, then add the oils. Set aside.
4. Heat a frypan on high and sear the kangaroo for 2-3 minutes on each side, ensuring all sides are well browned. Baste with the marinade occasionally.
5. Set the meat aside and allow to rest for at least 5 minutes.
6. Add the onions to the hot pan and fry until softened.
7. Add the remaining marinade to the onions in the pan, cook briefly, then turn off the heat.
8. Slice kangaroo meat against the grain as thinly as you can manage. Return the kangaroo slices to the pan add toss well with the onions and sauce.
9. Serve shared between lettuce leaves, accompanied by small bowls of steaming hot rice topped with kimchi, and a spoon or small dish with the dressing ready to pour over.
Recipe by Olivia Mackay, www.scoffandquaff.wordpress.com