Best 2 Ground Kangaroo Recipes

**Kangaroo meat**, a lean and flavorful red meat, is a unique and delicious protein source that has been enjoyed by Australians for centuries. With its low fat content and high levels of iron, zinc, and protein, kangaroo meat is a healthy and sustainable alternative to traditional meats like beef or pork. This article offers a diverse collection of ground kangaroo recipes that showcase the versatility of this unique ingredient. Embark on a culinary journey as we explore burgers, meatballs, tacos, chili, and even a hearty meatloaf, all featuring the distinct flavor of kangaroo meat. Get ready to tantalize your taste buds and discover new favorites that will elevate your everyday meals.**

Check out the recipes below so you can choose the best recipe for yourself!

KANGAROO BURGERS

Kangaroo Burgers image

Yes as a beer advertisement says we do eat our national emblem in Australia. Cook over a BBQ with beer in hand while the kids are inside watching repeats of 'Skippy The Bush Kangaroo' on TV. I think it would also work with other low-fat game meats that don't have a really strong flavour.

Provided by Peter J

Categories Lunch/Snacks

Time 30m

Yield 8-12 serving(s)

Number Of Ingredients 12

Ingredients

1 kg kangaroo mincemeat
2 large eggs
1 cup breadcrumbs
1 tablespoon garlic, crushed (less if desired)
1 large brown onion, finely diced
1/4 cup Worcestershire sauce
1/4 cup tomato sauce (or ketchup)
12 drops Tabasco sauce (optional)
2 teaspoons dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 large carrot, grated

Steps:

Thoroughly mix all ingredients together in large bowl.
Form into 8-12 burgers as desired and cook on medium well oiled BBQ plate until cooked through, turning several times. It is a fairly crumbly / low-fat burger so turn over carefully.
Serve on toast, in a hamburger bun or with a salad.

Nutrition Facts : Calories 94.2, Fat 2, SaturatedFat 0.6, Cholesterol 46.5, Sodium 248.3, Carbohydrate 15.2, Fiber 1.5, Sugar 3.3, Protein 3.9

KANGAROO CASSEROLE

Kangaroo Casserole image

An amazingly flavoursome dish. People who normally don't like the flavour of roo will like this one. The meat is wonderfully tender and the gravy rich. If roo isn't available use beef, which the CSIRO recipe originally used. A good full-bodied wine is required. Australian measurements used.

Provided by auntchelle

Categories Stew

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 onions, finely chopped
200 g field mushrooms, sliced
2 garlic cloves, crushed
800 g kangaroo fillets, diced in 2cm cubes
2 tablespoons flour
1 (400 g) can diced tomatoes
1 cup red wine
1 cup beef stock
1/2 red capsicum, seeded & sliced (pepper)
1 tablespoon chopped flat leaf parsley (Italian)
1 tablespoon chopped oregano

Steps:

Preheat oven to 170 deg C (340 deg F).
In a large, heavy-based frying pan heat 2 teaspoons of oil over high heat. Add onion, mushrooms and garlic and saute for 5 minutes, or until soft. Transfer to a large, ovenproof dish (with lid).
Add flour to a plastic bag & season lightly. Add the meat to the flour, seal bag and shake until all the meat is coated. Heat remaining oil in frypan and cook meat, in batches, until well browned. Transfer to dish with onion mixture.
To the frying pan add tomato, wine, stock and capsicum and gently bring to a boil. Scape up any bits of meat stuck to bottom of pan. Now add this to the casserole dish.
Gently combine mixture in casserole dish then cover and transfer to oven for between 1.5 hours (kangaroo) - 2 hours (beef). Remove lid and cook for a further 30 minutes, or until meat is tender.
To serve add herbs and seasoning to taste.

Nutrition Facts : Calories 186.9, Fat 7.4, SaturatedFat 1.1, Sodium 236.9, Carbohydrate 16.8, Fiber 3.2, Sugar 7, Protein 4.5

Tips:

When choosing ground kangaroo meat, look for a lean cut with a deep red color and no signs of spoilage.
Ground kangaroo meat can be cooked in a variety of ways, including pan-frying, stir-frying, and baking.
Kangaroo meat has a slightly gamey flavor, so it pairs well with strong flavors such as garlic, onion, and herbs.
Ground kangaroo meat is a good source of protein, iron, and zinc.
Kangaroo meat is a sustainable choice, as kangaroos are a pest species in Australia.

Conclusion:

Ground kangaroo meat is a delicious and healthy alternative to traditional meats. It is lean, flavorful, and a good source of protein, iron, and zinc. Kangaroo meat is also a sustainable choice, as kangaroos are a pest species in Australia. If you are looking for a new and exciting way to enjoy meat, give ground kangaroo a try!