Pip's secret to kangaroo stir fry
Food!
Food is good!
I've ranted about how yummy kangaroo is before (and how healthy and environmentally sound it is), and now it is recipe time. Cos i've just made the yummiest stirfry with the tenderest meat ever!!!
We all know that you need to cook kangaroo hot and quickly cos it has no fat. Unless you own a three-ring gas burner and a wok, try this for stir fry:
Cook your onions and garlic and sauces and spices all together (i used olive oil, oyster sauce, soy sauce, five spice powder, brown sugar, rice wine vinegar, fish sauce and chilli flakes. Everything, basically.)
Add any of the veges that add to the flavour of the sauce (capsicum, carrot, basically anything that isn't green) and cook briefly.
Now,
REMOVE ALL THAT FROM THE PAN, leaving only the residue of the sauce.
Heat up the pot/wok nice and hot, throw in the bits of kangaroo and stir til sealed. Kangaroo releases a fair bit of liquid, so the less sauce left, the better.
When the kangaroo is just sealed, throw everything back in and add the green veges. Personally, i like to steam the bok choy etc separately and add them at the last minute, to avoid stewing the meat.
Anyway, don't do the meat first, cos it won't get any flavour, and remove everything from the pan before you cook the kangaroo or you won't cook it fast enough.
Food is good!
I've ranted about how yummy kangaroo is before (and how healthy and environmentally sound it is), and now it is recipe time. Cos i've just made the yummiest stirfry with the tenderest meat ever!!!
We all know that you need to cook kangaroo hot and quickly cos it has no fat. Unless you own a three-ring gas burner and a wok, try this for stir fry:
Cook your onions and garlic and sauces and spices all together (i used olive oil, oyster sauce, soy sauce, five spice powder, brown sugar, rice wine vinegar, fish sauce and chilli flakes. Everything, basically.)
Add any of the veges that add to the flavour of the sauce (capsicum, carrot, basically anything that isn't green) and cook briefly.
Now,
REMOVE ALL THAT FROM THE PAN, leaving only the residue of the sauce.
Heat up the pot/wok nice and hot, throw in the bits of kangaroo and stir til sealed. Kangaroo releases a fair bit of liquid, so the less sauce left, the better.
When the kangaroo is just sealed, throw everything back in and add the green veges. Personally, i like to steam the bok choy etc separately and add them at the last minute, to avoid stewing the meat.
Anyway, don't do the meat first, cos it won't get any flavour, and remove everything from the pan before you cook the kangaroo or you won't cook it fast enough.