Kangaroo Tail with Roasted Potato

Kangaroo Tail with Roasted Potato
Kangaroo Tail with Roasted Potato is Mediterranean you ask? Got your attention? This recipe is one of my favorites as it uses Kangaroo. This is one of the leanest of red meats available and only contains about 2% of fat. The other fats are the good ones and I thought I would share this with you for your enjoyment. I am aware that this recipe could have been done with goat to be in keeping with the Mediterranean theme, but Australians just love to eat their national wild animals. They are so tasty and in this case Kangaroo is a great substitute for goat.
Kangaroo is a game meat and should be cooked “rare” like Venison in the Scandinavian countries, and like Crocodile Buffalo and Emu. Very tasty…do try some before you comment. Enjoy the video and the written recipe.

How To Do It

Using Kangaroo Tail with Roasted Potato for this recipe… remove the sinew from the cuts of Kangaroo Tail as demonstrated by Chef Aron, cut sizing should be about the same as an average chicken breast

a. Season with salt pepper and virgin olive oil
b. Get your potato and bake in oven till golden brown
c. Bake dried small dried tomatoes and set aside
d. Boil Broccoli and set aside

1. Sear kangaroo tail in pan as in the video on high heat till golden brown (underside) turn over and cook through only, to medium rare. Sit and rest for one minute.
2. Plate Roasted Potato with Broccoli stacked on top, then arrange dried Tomatoes on top, over and around the plate, add the dressing
3. Cut the Kangaroo tail into thin slices and arrange on top as in the video, add you caramelized onion and bean sprouts as garnish

HAPPY DAYS
View video?