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Ground kangaroo

greglor Jan 26, 2009 05:07 PM

I saw some ground kangaroo for sale at my butcher this weekend, and on a lark, I bought it. Now what do I do with it? The only recipes I'm seeing are for burgers (which seem like they would be pretty drgiven how low fat this meat looks) or for chili. I'd like to actually taste the kangaroo (I've never had it before, and am curious what it tastes like), so it seems like chili is out. What should I do with it? If burgers, how do I get around the low fat issue?

Thanks in advance.

  1. Caralien Feb 4, 2009 09:36 AM

    I'd make meatballs with it. Did the same with ground bison.

    1. t
      tmso Feb 4, 2009 05:42 AM

      Too bad it's ground. I would probably make a simple ragù from it, with aromatics, no tomato, and some white wine.

      1. Bryn Feb 4, 2009 05:31 AM

        It's a really good meat for heart health due to its fat composition. I's probably use it like I would ground turkey.

        1. greglor Feb 3, 2009 07:06 PM

          Kangaroo was yummy. I put bacon in it (next time I would put more - it was still a tad dry).

          More here: http://food.drricky.net/2009/02/kanga...

          2 Replies
          1. re: greglor
            HaagenDazs Feb 4, 2009 06:28 AM

            For lean meats like this dry = overcooked.

            1. re: HaagenDazs
              greglor Feb 4, 2009 10:43 AM

              That's certainly possible. I was cooking in the dark (grilling outside - I need better patio lighting). It certainly wasn't grossly overcooked (and also wasn't wickedly dry). I'll try backing off a bit next time...

          2. gourmandadventurer Jan 26, 2009 06:39 PM

            Wow is this the next ostrich meat?

            1. a
              adamshoe Jan 26, 2009 05:13 PM

              R U really gonna eat Kanga? To make your roo-burgers moist, add a panade (bread soaked in milk till mushy) and a raw egg. Bon Appetit, Adam

              1. j
                jaykayen Jan 26, 2009 05:10 PM

                Chop up a little pancetta or bacon, and mix it in.

                1 Reply
                1. re: jaykayen
                  lunchbox Feb 4, 2009 09:10 AM

                  I've been making a lot of susage recently; I'm a big fan of adding 10% fat back, and a couple of tablespoons of non-fat dry milk powder to preserve juicyness.

                  Kangaroo, the Venison that hops!

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