Cooking guide

Kangaroo meat products can be prepared in a variety of dishes using various cooking methods. Generally fat content in other meats mean they can be cooked to a well-done state. In comparison kangaroo meat, because of its low fat content can dry out during the cooking process. It is therefore recommended to not overcook kangaroo meat to retain moisture and flavour.

Some flavours that go particularly well with kangaroo meat are: garlic, rosemary, juniper, mountain pepper (or pepper) and fruity flavours such as - plum, red currant, quandong or orange. Although it is easy to adapt most meat recipes and replace other meats with kangaroo instead, and following the cooking tips below.

Kangaroo meat cooking times, as with any other red meat will vary. For best results Kangaroo should be cooked rare to medium rare, and should never be overcooked - with the exception of sausages and mince, which must be cooked thoroughly.

Cooking Tips:

• Always make sure pan or BBQ hotplate is HOT
• For steaks and fillets cook on high heat for approx 3 minutes each side. If you are cooking thicker pieces, cook for a further 2-3 minutes, depending on thickness. Remove from heat, cover with foil and rest meat for 5 minutes before serving. Best served medium rare
• Steaks and fillets should be cooked quickly and on very high heat, this will keep the meat tender and prevent it from drying out. Firstly the meat should be soaked in oil for at least 15 minutes prior to cooking. It should then be placed in a very hot pan and quickly turned over to ensure all sides are seared, this will seal the meat up and prevent moisture loss.
• If pan frying, the temperature can then be turned down a little and the cut cooked to medium rare at the most. If roasting it can be transferred to a moderate oven for 10 minutes, but once again not cooked further than medium rare.
• Marinated Steaks can be cooked further (medium) without drying out and will remain very tender.
• Stir fry should be cooked quickly in a very hot wok or pan on high heat. Do not put too much in the pan at once or the meat will stew not stir fry.
• Mini roasts
  1. Put Mini Roast on tray and cover with foil. Cook in pre-heated oven at 200c for approx 25-30 minutes
  
  2. Remove foil and cook uncovered for a further 10 minutes
  
  3. Remove roast from oven, wrap in foil and leave to rest for a further 10 minutes before serving.
• Minces, Burgers and sausages MUST be cooked thoroughly.
• Kangaroo sausages will take longer to cook than other sausages due to it's low fat content, there is no extra fat with in the sausage to help the cooking process along.
• Plain steaks can be diced and be cooked in slow cooker to make curries and casseroles. Cook on LOW for 5-6 hours for an easy family meal.

Cooking Reference Table

The table below can be used as a quick reference to identify the best cooking methods for each of Macro Meats' kangaroo meat products. *Please note, cooking times may vary depending on thickness of cut (regardless of weight) and type of oven used.

Suggested Cuts	Cooking method	Cooking Times *
Steaks, Fillets	Pan fry, BBQ, Oven	3-4 minutes per side (medium rare) Or once sealed, can be transferred to oven for 10min
Steaks (diced)	Slow cook	Brown in pan, transfer to slow cooker and cook on LOW for 5-6 hours or until tender
Marinated Steaks	Pan fry, BBQ	4 minutes each side (can be cooked to medium)
Kebabs	Pan fry, BBQ	2-3 mins per side
Kanga Banga's, Burgers	Pan fry, BBQ	Cook 5-6 minutes or until juices are hot and clear. Must be cooked thoroughly.Sausages may take longer due to low fat content.
Kangaroo Mince	Pan fry, simmer	Cook until brown and broken up. Must be cooked thoroughly. Great in bolognese, lasagna, meatballs, home made burgers, tacos
Mini Roast	Oven	200C oven for 40 mins. see above for tips.
Stirfry	Wok, Panfry	Fry quickly on high heat for 2-3 mins or until just browned (it will continue to cook through once removed from heat)