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Try a little 'roo a slightly unusual delicacy; kangaroo meat. Yes, the culinary experts are trying this new dish as a means of satisfying the market demands for original meals and to serve another purpose. Keep in mind that Australia has a strange problem: there are two kangaroos for each human resident of the island continent. Thus, as a way of controlling an overgrowing 'roo population, hunting and processing has emerged as a combatant.

Compiled by Joe Comiskey


Char-Grilled Kangaroo Kebabs & Smoked Eggplant Puree

Recipe By:	 Chris Manfield
Serving Size:	4
Preparation Time:	0:00
Categories:	Wild Game	Kangaroo	

Amount	Measure	Ingredient	Preparation Method
1 1/3	lb	Kangaroo fillet, trimmed	
		-and cubed	
2	ts	Coriander seeds, roasted	
		-and ground	
1	t	Black pepper, freshly ground	
2	md	Eggplants	
1	t	Garlic cloves, minced	
1/8	c	Lemon juice	
1	tb	Tahini	
1/2	ts	Sea salt	
1 3/4	oz	Yoghurt, plain	
2	ts	Parsley leaves, chopped.	

  Roll the cubes of kangaroo meat in the ground coriander seed and black
  pepper, coating lightly.  Skewer meat and put on an oiled tray until
  ready to cook.  Grill the eggplants until skins are black and
  blistered. Cool slightly and skin them while still warm.  Squeeze out
  the bitter juices. Mash the flesh with a large fork gradually adding
  the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill
  the kebabs under (or over) high heat, brushing with oil to keep moist
  being careful not to toughen the meat.  Spoon the eggplant puree onto
  the plates. Remove skewers and pile the meat cubes onto the puree.

  Serve immediately.


Kangaroo With Roasted Eggplant And Capsicum	

Amount	Measure	Ingredient	Preparation Method
2		Red capsicums (chile pepers)	
1	medium	Eggplant	
1/4	bunch	Curly endive	
4		Radicchio lettuce leaves	
1 1/8	pounds	Kargaroo fillet	
5/8	cup	Claret	
6 1/3	cups	Strong beef stock	
		Salt	to taste
		Freshly-ground black pepper	to taste
		Unsalted butter	as needed
1	small	Tomato	diced

   Cut capsicums and eggplant into 1/2-inch wide strips and roast. 
Sear kangaroo in a hot frypan with a little butter or oil, and finish 
cooking in a medium oven till done.

   Meanwhile, reduce wine to two tablespoons and add stock.  
Continue to reduce to about 1 cup total volume.  Correct seasoning.
 Whisk in a little unsalted butter if a richer sauce is required.  Rest
 meat for five minutes in a warm place before carving.

   To serve, toss lettuces with a little butter in frypan till wilted 
and soft.  Divide evenly between four plates.  Carve kangaroo and 
spread over lettuces.  Arrange roasted vegetables around.  Pour 
sauce over vetables and sprinkle with diced tomato.

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