Kangaroo Meat

Kangaroo Meat

Farming some native species may be one of the best ways to protect our environment for future generations. Tim Flannery, biological scientist at the Australian Museum, argues there are good environmental, as well as nutritional, reasons for eating kangaroo.

Environmental arguments

It costs the Australian environment nothing to produce kangaroo meat. In comparison, seven kilograms of soil are used to produce one kilogram of wheat. Animals are killed in the production of even a vegetarian's food supply. Whole ecosystems are lost when forests are cleared to plant crops and toxic pesticides for maintaining crops also cause animal deaths. The kangaroo meat industry is sustainable and does not threaten kangaroo populations. Since the arrival of Europeans, kangaroos have thrived because of increased grasslands, better water supply through dams and bores and reduced dingo numbers, the kangaroo's main predator. Kangaroo numbers are so great that some farmers consider the animals a pest. Ironically, the industry that was established to control kangaroo numbers has only succeeded in taking a sustainable yield, despite killing up to 20% of the total population in certain years. The kangaroo meat industry only harvests non endangered species. Farming wild animals is less cruel than raising domesticated animals for meat. Kangaroos do not suffer the stress of live trucking and abattoirs. Instead they live freely in the wild until they are killed instantly by professional shooters.

Nutritional arguments

Kangaroo meat is lean, high in iron, contains a high amount of polyunsaturated fat and is virtually free of any chemicals usually associated with domestic stock. The risk of food poisoning is much lower than for most other foods. Inspection of kangaroo meat is more rigorous than that of beef and mutton. Kangaroo is the only export quality meat available at the butcher shop because it must pass three inspections.

Cooking suggestions

Kangaroo Steak

Ingredients1 kangaroo rump not over 500 grams
good quality olive or corn oil

Method

• Soak steak in oil for about 30 minutes. Heat up a heavy bottomed stainless steel or cast iron pan. If the pan is not hot enough the meat will boil, making it tough and giving it a strong, unpleasant flavour. Place the meat into a hot frying pan without any additional oil and sear for about one minute. NB: Kangaroo should be fried in a well ventilated kitchen or outside because it creates a lot of smoke. Remove the meat from the pan and place in a preheated oven (220°C ), for approximately six to seven minutes.
• Remove kangaroo from the oven and allow it to stand in a warm place for the same amount of time that it was cooked. NB: Kangaroo meat expands quickly when subjected to lots of heat. It needs time to settle and return to shape. The heat on the outside of the meat is enough to cook the inside of the meat to perfection.
• Kangaroo meat can also be cooked on a very hot barbecue.
  

Ceylonese roo n' egg

Ingredients

• 1 kangaroo rump not over 500 grams (preferably with 10 - 15 days age from date packed)
• 2 teaspoons sweet soy sauce
• 3/4 cup cream sherry
• 2 tablespoons Ayam satay seasoning powder
• 1/2 bunch washed English spinach
• 4 poached eggs (using juice of half a lime instead of vinegar)
• 1 cup meat stock
• olive oil to cook

Method

• Cut the kangaroo across the grain into strips.
• Combine the soy sauce, sherry and satay powder and marinate the kangaroo strips in the mixture for 30 minutes.
• Poach the eggs in simmering water with lime juice.
• Sear the spinach leaves in a hot pan using a little olive oil.
• Sear the kangaroo strips in a hot wok with a little bit of olive oil for 30 - 40 seconds. Moisten with hot stock.
  

Further information

    Kangaroo Industries Association of Australia
    John Kelly, Development Manager
    Phone: (03) 6326 8639
    www.kangaroo-industry.asn.au

Our segment was filmed at Riberries restaurant in Darlinghurst, Sydney, NSW

Copyright CTC Productions