Australier sind für ihr Kängurufleisch bekannt, aber wussten Sie, dass es auch eine magere, nachhaltige Fleischquelle ist? Kommen Sie und ich zeige Ihnen, wie einfach es ist, ein Abendessen mit Kängurusteak und Pommes zuzubereiten.
Rated 5.0 stars by 1 users, click here to rate this recipe.
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.
