Yep, that’s right, I said grilled kangaroo! While kangaroo is pretty exotic to the average American, apparently it is eaten with relative regularity in other countries such as Australia. Mine was ordered online from Fossilfarms.com, and was a Christmas gift from a good friend of mine. Since I was completely unsure what to do with it, and it is a lean red meat, I decided to treat it like I would venison or bison. A good spice rub or marinade, and not overcooking is the key to making this meat delicious. I grilled mine simply with some “shrimp on the barbie”, a sweet potato and broccoli for an “down under” take on a steak dinner.
1lb kangaroo fillets
1tsp chili powder
1tsp minced garlic
1/2 tsp cayenne
1/2 tsp sea salt
1/2 tsp fresh ground pepper
Mix all spices together in a small bowl. Rub all over fillets until thoroughly coated, and let sit on the counter until fillets come to room temperature. This allows them to marinate, and will ensure even cooking. Place fillets on a pre-heated gas or charcoal grill, and let cook until desired temperature. I would recommend not cooking any longer than medium since the lean meat will get tough and dry quickly if cooked too long. Cooking time will vary depending on how you like your meat, and size of the fillets. Remove meat from grill and let stand on a platter 5-10 minutes before serving. This will keep the juices in the meat rather than letting them run out onto the plate when you cut into it.
1 dozen fresh shrimp, peeled and deveined
1 tsp minced garlic
1 tsp old bay or other seafood seasoning
juice from about 1/2 of a fresh lime
In a small bowl mix together all ingredients. Place shrimp on skewers, or in a grill basket and cook just until shrimp turns pink on both sides. Serve with kangaroo, grilled sweet potato and your favorite veggies. Enjoy!