HOW TO MAKE BUSH STYLE SKEWERS WITH KANGAROO MEAT
Not everyone wants to eat kangaroo meat; not everyone knows you can. But in bush cooking, it’s a popular ingredient. If you want to try cooking kangaroo meat at home, this easy kebab recipe is a good starting point. Here’s what you need to do.
• 1 kg kangaroo fillet
• 1/2 cup of tomato paste
• 1/2 cup of vinegar
• 2 tbsp of Worcestershire sauce
• 1/4 cup of brown sugar
• 1/2 tsp of onion powder
• 1 tsp of garlic powder
1. To make this simple bush style skewer dish, you need to make the marinade. In a saucepan, combine the tomato paste, vinegar and Worcestershire sauce. Then, add the sugar, garlic and onion powder.
2. Heat up this concoction at a low temperature, and stir until well combined. After five minutes, take the saucepan off the heat. Set the marinade aside until it cools down to room temperature.
3. While the marinade is cooling, prepare your kangaroo meat. Cut up the fillet into 1- to 2-inch cubes.
4. When the marinade reaches room temperature, put the meat cubes into the saucepan and coat each piece with the sauce. Place the saucepan inside the fridge, and let the meat soak in the marinade for at least an hour.
5. Preheat the grill by setting the heat to a low-medium temperature.
6. Next, thread the marinated meat onto the skewers. When the grill is ready, place the skewers on the grill and let them cook on medium-high heat. Cook each side for about two minutes.
7. When they’re done, remove the skewers from the heat. Let the meat rest for a few minutes, and then serve. This recipe makes about 12 kangaroo skewers.
• Grilling kangaroo requires that the meat shouldn’t be cooked too long. Since it’s lean — it only has about 2% fat — it becomes tough and dry when overcooked. So, remember to cook this meat up to medium, at most.
• It’s best to marinade kangaroo meat overnight. If you’re in a hurry, an hour can be enough, like what the recipe says. But if you want a more flavourful taste after cooking, leave the meat to soak overnight.
• When cooking kangaroo meat, always do so on high heat. Adjust the temperature and cooking time, depending on the size of the meat. Since this recipe uses small pieces of meat, it calls for medium heat.
• Always let the meat rest after cooking it. This retains all the moisture inside the meat. If you’re impatient, the meat juices might just simply ooze out, leaving you with a dry piece of kangaroo meat.
There you have it. The most important point is not to overcook the meat. It’s a tasty meat that can elevate any dish. When camping, simply make all the preparations before you leave so all you need to do is cook.
Is there anything you can add? Share your thoughts below.