I love Kangaroo. Living in Australia it is a really cheap meat – and as kangaroos aren’t farmed I know I’m getting good meat.
Kangaroo goes really well with plum sauce. Unfortunately however the stone fruit season doesn’t start for another month or two here, so I had to improvise for lunch today! I had lots of frozen strawberries so made a strawberry sauce which went really well with the Roo!
I love sweet potatoes so used them to make big chunky sweet potato chips, which I stacked like a game of Jenga.
- Two small onions, diced
- 200g organic tomato paste
- 200g frozen strawberries
- pinch of mustard powder
- pinch of cayenne pepper
- Spoon of coconut oil
- For the Chip Cube:
- One large sweet potato
- Salt (I use pink himalayan crystal salt)
- And of course, Kangaroo
- Saute the onion in coconut oil and added the tomato purée, after a few minutes, with a couple of tablespoons of water.
- Add in the mustard and pepper and let it simmer for a few minutes.
- Add the strawberries and allowed it to simmer for about ten minutes.
- Cut the sweet potato into 18 equally sized lengths and arranged them on an over tray.
- Drizzle some EVOO on the chips and some salt and oregano before putting it in the oven at 200 degrees. Cook for about 20 minutes, turning halfway through.
- Once the sauce cools, put it in the blender until it reaches a nice consistency.
- Barbecue the Kangaroo very simply, I try to do Kangaroo rare.
- Once everything is cooked Iassemble the cube using three layers of three sweet potato chips.
- Add a couple of spoonfuls of sauce to the kangaroo and serve!
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The sweetness of the sauce was a great compliment to the Kangaroo.
Not in Australia? I believe Kangaroo meat is available in some exotic meat stores around the World. I’d love to hear what you think of this recipe, and if you have any top Kangaroo dishes – let me know in the comments below!