KANGAROO This is a sample recipe page from Recipe Girl. View ALL RECIPES Spice Up Your Recipes With Uncle Steve's:  Dried Chiles     Chile Powders     Grow Your Own Hot Spice With Uncle Steve's: Hot Chile Pepper Seeds 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.