I haven't yet had time to leisurely browse the grocery store aisles yet, but on a quick trip to Woolworth (or 'Woolies', because Aussies have a knack for shortening any word, making it sound adorable) Jackson and I spotted it right there in the meat aisle--kangaroo steaks! Yep, sitting there in its plastic wrap all casual-like, as if it was just any normal steak that we Americans can buy back home.
Jackson and I eagerly bought kangaroo steaks along with our run-of-the-mill steak and devised a taste test event for the evening's dinner.
We are experiencing so many firsts here; I am certain that I've never before had the occasion to Google 'kangaroo steak marinade recipe'. Google never disappoints, and in a flash all the meat was coexisting and tenderizing nicely in a dish, awaiting its fate on the 'barbie' (see? I'm practicing!).
Kangaroo meat is produced only from free-ranging wild animals living on someone's land; no kangaroo are commercially-raised. The meat is extremely lean; it's essential not to overcook it. After just 3 minutes per side, I cut the kangaroo and ordinary steak into equal pieces and I led the guys in a blind taste test.
|Can you tell the difference? Kangaroo meat is on the right.|