Just a chat thread (106)

I thought I would never eat them until I tasted them.

Faithe just told me it depends how you cook them.

Slow cooked in oven startat 150 dropping down to 100 after an hour with a can of tomatoes over the top, and then the vegies you fancy. simmer in oven for 4 to 5 hours. salt pepper to taste and sprinkled with sugar, half a teaspoon.

yes nearly as dear as rump steak....

thanks Tony and Faithe

Grew up hating kangaroo tail soup. Was the only part considered fit for human consumption. And we always brought the tail home from my uncle's farm every time we visited (too often for my liking).

But have developed a taste for kangaroo. Stews, steaks and roasts. Prices have been creeping up with the drought and getting trendy. Good thing is that you only really need to half about half of what you would have for beef to get the same stuff out of it. And it is rich so too much is too much to eat. Cooking depends on taste although at restaurants, they seem to undercook or overcook them.

I make sausage rolls out of the mince. Always the thing to go first. When we do a lunch at work, I am always asked to make them.

Simple recipe. 500g kanga mince and 500kg sausage well mixed. Diced onions cooked until translucent, put aside. Cook mince until browned, mix in onions, tomato paste, chilli (sweet or hot) to taste, peppers and cook for another 5 mins. Allow to cool. Shred heaps of carrot and mix into cooled mince. Roll up in pastry and bake until pastry rises.

And something for those with an environmental spirit - CAMEL.

1,000,000 of those non-native feral critters running around in the desert with the best tasting meat you could ever get. Think of the tenderest yearling beef you have ever had, and that is what you get from even the oldest camel.