Kangaroo from the town butcher, grilled on the barbecue in the yard. Kangaroo meat is very high in protein (23.2%) and very low in fat (2.6%), compared with 19.0% and 15.8% for beef, and has about 116 kilocalories per 100 grams, roughly half that of beef. Because it is so lean, it is best not overcooked. In New South Wales, Queensland and Victoria it could only be sold as pet food until 1993.
Ingredients
- Kangaroo steak
- Broccolini
- Rosemary
- Salt
How I made it
- Grill the broccolini on the hotplate
- Grill the kangaroo over the grate, turning it with tongs so as not to overcook it
- Slice, plate, and top with rosemary
Sources: en.wikipedia.org
This moment in the journey
A barbecue with kangaroo steak
For dinner, a barbecue, the Australian way. I laid broccolini on the hotplate and grilled the main dish, kangaroo steak, over the grate, turning it with tongs so as not to overcook it. When I sliced it, the inside was a deep red.
Clean-tasting, delicious, and good for you as well. On the plate: the steak topped with rosemary, broccolini, berries and salad, with an alcohol-free XXXX Zero on the side. A luxurious evening, enjoyed slowly from the cooking onward.
Dinner under the wanted poster. This is how time rolls by, in a way unique to Australia. Then my eye fell on a jar on the table. Oh, I forgot to try the Vegemite.
Watch this scene on YouTube5:41
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