I love Kangaroo. Living in Australia, it is a really cheap meat – and as kangaroos aren't farmed, I know I'm getting good, wild meat. And what's more Australian than Barbecued Kangaroo?
Typically, kangaroo goes really well with plum sauce. Unfortunately, the stone fruit season doesn't start for another month or two here, so I had to improvise for lunch today! Luckily, I had lots of frozen strawberries, so I made a strawberry sauce that went surprisingly well with the roo!
I also love sweet potatoes, so I used them to make big chunky sweet potato chips, which I stacked like a game of Jenga. The combination of the tender kangaroo, the sweet and tangy strawberry sauce, and the crispy sweet potato chips made for a delightful and unique meal.
Barbecued Kangaroo with Strawberry Sauce & a Cube of Chips
Equipment
- Barbeque (Grill)
- Saute Pan
- Blender
Ingredients
- 2 Small onions diced
- 200 g organic tomato paste
- 200 g frozen strawberries
- pinch Mustard powder
- pinch Cayenne pepper
- 1 tbsp Coconut oil
- For the Chip Cube:
- 1 Sweet potato Large
- Salt I use pink himalayan crystal salt
- oregano
- EVOO
- Kangaroo
Instructions
- First, sauté the onion in coconut oil until translucent. Add the tomato paste, followed by a couple of tablespoons of water.
- Next, add the mustard powder and cayenne pepper, letting the mixture simmer for a few minutes.
- Then, add the strawberries and allow the sauce to simmer for about ten minutes.
- Meanwhile, cut the sweet potato into 18 equally sized lengths and arrange them on an oven tray.
- Drizzle some EVOO over the chips, sprinkle with salt and oregano, and then bake in the oven at 200 degrees Celsius for about 20 minutes, turning halfway through.
- Once the sauce cools, blend it until it reaches a smooth consistency.
- Barbecue the kangaroo steaks to your liking; I prefer to cook kangaroo rare.
- Once everything is cooked, assemble the cube using three layers of three sweet potato chips, stacking them like a game of Jenga.
- Finally, add a couple of spoonfuls of strawberry sauce to the kangaroo and serve!
The sweetness of the strawberry sauce was a great complement to the kangaroo, creating a flavourful and well-balanced dish.
Not in Australia? No worries! I believe kangaroo meat is available in some exotic meat stores around the world. If you can get your hands on it, I highly recommend giving this recipe a try.
This meal is not only delicious but also a fun and creative way to enjoy kangaroo meat. The strawberry sauce adds a delightful twist, and the sweet potato chips provide a satisfying crunch. Plus, it's a great conversation starter at dinner parties!
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! Sharing our culinary experiences can lead to discovering new and exciting ways to enjoy unique ingredients.
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