Aussies are well known for their kangaroos, but did you know they’re also a lean, sustainable meat source too? Join me and I’ll show you how easy it is to cook a kangaroo steak and chips dinner.
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Category
Dinner
Servings
4
Prep time
1 hour
Cook time
40 minutes
Aussies are well known for their kangaroos, but did you know they’re also a lean, sustainable meat source too? Join me and I’ll show you how easy it is to cook a kangaroo steak and chips dinner.
Ingredients
- 200g kangaroo (roo) loin per person
- Salt to taste
- 1 tsp wattleseed to season
- 1 tsp high temp oil like avocado or grapeseed oil
- 1kg of potatoes (I used dutch creams. King Edward, Maris Piper, Romano, Désirée, or russet potatoes also work great)
- Oil for frying (tallow works great, peanut or canola also work well)
- Salt
- 200g Swiss Brown mushrooms
- 1 shallot, finely diced
- 3 cloves garlic, finely diced
- 2 tbsp brandy or whiskey (optional)
- 500ml beef stock
- 200ml cream
- Salt and pepper to taste
- Finely chopped parsley
Kangaroo
Chips
Mushroom Sauce
Directions
Kangaroo
Remove the roo from the fridge 1 hour before you are going to cook it.
- Brush the roo lions with the oil on all sides and season with salt and wattleseeds.
- Over a very high grill, cook for 2-3 minutes on each side or until you reach an internal temp of 45°c.
- Rest the steaks for at least 6 minutes before you slice them.
Chips
Wash your potatoes and cut them into 2cm squared chips. Then, put them in a pot with cold water and a tbsp of salt and bring them to a boil. Once boiling, cook it for 4-5 minutes or until the potatoes are just cooked.
- Remove them from the water and place on a wire rack and into the freezer to dry for 1 hour. Alternatively, you can do this the day before and just leave them in the fridge overnight.
- Next, heat your oil to 140°C and cook your potatoes for 7-10 minutes or until they just start changing colour. You are best to do this in small batches as you don't want to overcrowd the pot
- Remove the potatoes from the oil and place them back on the wire rack and in the fridge or freezer to cool again.
- Heat the oil up to 180°c in batches, place your chips back in for 4-5 minutes or until golden brown.
Mushroom Sauce
In a pan over medium-high heat as the butter and oil, once melted add the shallots and garlic.
- Sauté for 2-3 minutes and then add the mushrooms and cook for a further 3-4 minutes.
- Deglaze the pan with the brandy and when it has evaporated, add the stock and reduce by at least half to 3/4.
- Finish with cream and parsley just before you serve.
