THE VERDICTIt was great!
At the risk of sounding like a broken record, my comment on the meat is that it does taste a lot like steak. It has a stronger aftertaste though.
Initially when i opened the plastic seal of the raw meat and smelt the flesh i was wary as i felt like it might be a bit odd but once I tasted it I was converted.
Only 2% fat in kangaroo meat making it very healthy but it tasted very nice, juicy and meaty and left me slavering for more at the end.
The red-currant glaze worked out great even though I made way too much despite chopping the ingredients in half quantity-wise.
The sweetness went well with the kangaroo taste though and the vinegar roasted beetroot was a ncie contrast with the very sweet glaze.
I did wonder wtf the caramelized pears were doing on the plate. They seemed a bit out of place and although they tasted very nice, they were lonely and I only ate them out of a sense of duty and pity.
They would be better off served as desert with some cream or quality ice-cream.
I ate the roo with a nice little chilean red, which as you can see I served in a half-pint guiness glass, partly as I lack sophistication, partly as all the wine glasses were in the dishwasher.
Anyway, cutting back to the chase, I would like to award the very tasty kangaroo
(that's eight)
out of ten for a sterling effort.
It was always going to be tough to catch up with the ostrich and although it couldn't quite match the beautiful tasting bird, it still ranks very highly in my estimation and gets a big thumbs up from me!
Thanks for following the path thusfar. I feel like I am learning all the time and making a small but perceptible difference to the culinary world as I slowly devour my way through the animal kingdom.
Next up...
ZEBRA!
There may be a hiatus of a few days before I savage the stripey one but I'll be back and will post up the recipe I intend to use in the interim.
Thanks for following people. Together we can make a difference....
Author