Kangaroo on the menu

In August 2018 the New South Wales Government introduced changes to the kangaroo management program. The revamp was enacted to help landholders manage the impact of kangaroos during the drought and included allowing landholders, and shooters, to use carcasses for non-commercial purposes. As a result, I’ve been able to harvest quite a bit of kangaroo meat and experiment with a number of a different recipes.

Smoked roo fillet with tomato and macadamia salad

I had been ageing some small roo fillets in the fridge for about 10 days, when we had some friends visit for dinner. While I would not categorise this group as fussy, they are certainly not accustomed to regularly eating game meat. With that in mind, I decided to smoke the fillets and use them in an entrée, in which both the texture and flavour of the kangaroo could be balanced with other elements of the recipe. This dish proved to be a real hit with everyone.

Ingredients

• One or two kangaroo fillets per person• Coarse salt• Pepper• Brown sugar• Whole• Hot sauce• Parmesan cheese• Variety of cherry and plum tomatoes• Fresh basil• Raw macadamia nuts• Wood chips for smoking