Kangaroo Fillet Steak (2x125g) Price: £6.99


Kangaroo has a high protein and iron content. It is a fine grained meat, which when cooked has a texture likened to liver. Having a low fat content (less than 2%) means it is very easy to over cook, so is best served rare or medium rare with a reddish or pinkish colour inside.

Kangaroo can be prepared in a variety of ways using wet or dry cooking methods. To help retain its moisture we suggest you brush the meat prior to cooking with a little olive, sesame or peanut oil and if you are pan frying the meat to quickly seal both sides in a hot pan.  Generally our Kangaroo products are dispatched frozen.

Sourcing

Kangaroos (macropods) are indigenous to Australia with 4 out of the 48 species being harvested on a commercial basis. To protect and control their numbers the population is monitored by Australian government conservation agencies, who issue annual quotas for harvesting as part of their Government Kangaroo Management Program. This is an excellent example of how the partnership between conservation and exotic meat production works, as Kangaroo numbers are now greater than ever before. This is a direct result of the improvements made in food and water supplies. Kangaroos are only harvested from primary producing regions, with no animals being harvested from National Parks or Conservation areas.

All our Kangaroo meat is sourced from establishments which have an Australian Standard approved Quality Assurance System, Hazard Analysis and Critical Control Point program in place and are regularly audited by Government approved Inspectors.

Kangaroo Recipes

Kangaroo Fillet Steak

Ingredients (Serves 2)

2 x 200-220g Osgrow Kangaroo Fillets

30g Butter

1 clove Garlic

4 chopped green Shallots

1 tblsp Red Currant Jelly

1 tblsp dry Sherry

1/2 cup fresh Cream

Method

Melt butter in large heavy frying pan and gently fry garlic and shallots until tender. Remove from pan, leaving butter. Turn heat up to hot, and quickly sear both sides then fry kangaroo fillets until red inside and brown outside, turning only once. Set aside fillets to rest. Return garlic and shallots to hot pan along with red currant jelly and sherry. With mixture boiling, add cream and stir until of even consistency. Do not allow to boil. Serve fillets with sauce poured over.

Kangaroo with Kiwi, Cashew Nuts and Dates

Ingredients (Serves 4)

750g Osgrow Kangaroo Fillet or Steak

2 x Kiwis,

12 x Dates: natural

100g of Cashew Nuts

1 dessertspoon of Kiwi chutney or pureed kiwi

25 ml brown Stock

a little Cream

Pepper and Salt

Method

Season the kangaroo meat with salt and pepper to taste. While frying the meat until medium fried, finely chop fifty grams of the nuts and four dates.  Take the meat out of the pan and keep it warm. Put the chopped nuts and dates into the pan. They should gently brown before the brown stock and kiwi chutney are added. Allow everything to cook through and finish with a dash of cream. Allow the sauce to cover the plate, spread the meat over it and garnish with some appetising slices of kiwi, dates and nuts. Serve with new potatoes.

Kangaroo with Mango and Coconut

Ingredients (Serves 4)

600g Osgrow Kangaroo

2 Mangoes

50g grated Coconut

2 dl Coconut milk

2 dl brown Stock

150g Butter

1 dessertspoon Demarara Sugar

a pinch of Cinnamon, Salt and Pepper

Method

Peal the mangoes and slice into fine strips. Gently heat the butter and once melted use to stew the mangoes. Once they are cooked al dente remove from the heat but keep warm.  Season and fry the meat and keep warm. Cool the pan with the juice with coconut milk and stock, and season to taste. Allow the sauce to reduce by half and complete with some butter. Finally caramelise the mangoes in some sugar. Before serving arrange a bed of mangoes on the plates, slice the meat into thin slices and arrange like a fan over the mangoes. Spoon sauce over the kangaroo and sprinkle with grated coconut and allow to brown a little under the grill.