This is roasted kangaroo meat, from Australia. In Australia it is not uncommon to eat the marsupial kangaroo. Most good restaurants and hotels will often have this meat on their menu. It can be served in many ways. One favourite way is marinated and roasted in an oven, served with roasted vegetables. Kangaroo meat is very lean, its flavour is slightly gamey, much like venison can be. The meat is a deep red, not unlike the look of raw beef. Kangaroo meat can be used in nearly all beef recipes as a substitute.
- 1 fresh kangaroo leg that has been boned
- 2 cups of a good red wine
- 3 cloves of crushed garlic
- 4 teaspoons of sugar
- 3 bay leaves
- ¼ cup olive oil (optional)
- Roll meat and tie with string, end result should look like a fat sausage.
- In a bowl add wine, garlic, sugar, and bay leaves.
- Mix all these together well, a little olive oil can be added too, but this is optional.
- Add meat to the marinade in the bowl. Cover with a lid or cling wrap, and refrigerate for at least 6 hours.
- Place marinated meat in a baking dish with a 2 cups of water, and bake at 200°C for an hour.
- When cooked the meat should be taken out of the oven and rested on a plate for 5 minutes.
- Add some plain flour to the marinade in the over dish and heat stirring constantly. This then becomes the gravy or sauce to serve over the meat.
- Serve with steamed or baked vegetables of your choice. Enjoy!