How to Grill Kangaroo Recipe
Australia Day is fast approaching and nothing says 'Aussie' quite like an outdoor barbecue! Get ready to celebrate the day with your family and friends while sampling some of Australia's unique cuisine. This year, why not take it up a notch by trying out Kangaroo steaks! This dish will impress even the most die-hard carnivore at your Australia Day celebrations!
Kangaroo is one of those proteins that quite often gets overlooked at the family BBQ, But today I'm going to show you that it's really not that different from cooking a normal steak on the BBQ, just as long as you don't overcook it.
I think the reason why Aussies don't cook a lot of kangaroos is that if you overcook it, it's pretty much like eating a leather boot.
Personally, I love all my steak quite rare, but if you don't like any pink in your steak and can't stomach rarely to borderline medium rare, kangaroo isn't for you.
Today we're seasoning our kangaroo steaks with Lamb Layup by Low n Slow Basics which is good on not only lamb but all game meat including kangaroo.
When you buy kangaroo, it'll already be cut into steaks, so all you need to do is a season and throw it on the grill.
As I said, you don't want to overcook the kangaroo so make sure you have an instant-read thermometer handy and be ready to take it off the grill at around 52 degrees, 55 degrees maximum.
I cannot stress enough how much you don't want to overlook your kangaroo steaks. Keep the tongs in your hand and keep turning them every few minutes and keep that instant-read thermometer in your pocket ready to probe and get them off once they probe at 52-55 degrees.
Perfect, they are done! Let’s get them off the heat and let them rest for 5 minutes.
Enjoy!
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by: Michael Wilkie
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