Cooking Kangaroo Meat is simple. It is very lean – only 2% fat – so can be cooked quickly. Follow these simple Kangaroo Cooking Tips for the perfect meal.
Kangaroo Meat is tender and finely textured. It has a refined flavour, similar to Venison. Flavours that compliment Kangaroo include: garlic, rosemary, paprika, pepper, plum, orange and other tart fruits. See Kangaroo Recipes for inspiration.
To keep Kangaroo Meat moist during the cooking process, it is important not to overcook it. Steaks should be cooked no more than medium rare, to ensure the best flavour. Kangaroo Sausages and Kangaroo Mince are the exception to this rule, they should be cooked until brown.
Kangaroo Cooking Guidelines
Kangaroo Steaks & Kangaroo Fillets – HIGH HEAT – Marinate or Oil before cooking. 3 to 5 minutes per side, or to taste. Best if cooked no more than medium rare.
Kangaroo Mince - MEDIUM TO HIGH HEAT – Cook as you would beef mince. Do not undercook. Makes for an excellent bolognese.
Kangaroo Sausages - MEDIUM HEAT – Due to the low fat content these sausages are very lean and meaty. They will take slightly longer to cook and must be browned all the way through. Also known as Kanga Bangas.
Consider Cooking Kangaroo Meat by stir fry, slow cooker, pressure cooker or deep fryer. Kangaroo is delicious no matter how it is cooked.
Cooking Healthy with Kangaroo Meat
If you are serious about eating Kangaroo for its numerous health benefits, it is recommended you use a healthy cooking option. We recommend the Cuisinart GR-4N 5-in-1 Griddler - available at a reduced price from Amazon – for it’s healthy cooking system and versatility. It’s the cooker that we use for cooking most of our Kangaroo Meat, and the double contact heating makes for easy Kangaroo Burgers on the fly.