Recipe: Roo Stoo

One of my life’s ambitions is to travel to far-away countries, see exotic animals, and eat them. (Well, at least if you can find them in your local supermarket or restaurant…) It was therefore only logical that I would try to make some ‘roo (or “Kangaroo”) while in Australia. And this is what I did.

The first order of the day was to go to one of said local supermarkets to score some ‘roo. Turns out, while Kangaroo is eaten here, it has far less shelve space than more traditional meats (there was about 1.5 meters of shelving space reserved to it, while pork, for example, had about 10m). But at least there is a bit of variety, with ‘roo sausages, ‘roo minced meat, ‘roo meatballs and ‘roo steak.

With that taken care of, it was time to get cooking. And as it is winter here, the choice of dish was easy: I would adapt a tried-and-tested recepie for stew and substitute the beef for Kangaroo meat. Sounded like a good plan.

The result was very nice, even though the taste was not too different from some good beef. There is a bit of a gamey taste to it, but nothing as distinctive as lamb, for example. So, definately an exercise to be repeated.

And, come summer, it looks like we will have some ‘roo steak on the barbie. 🙂