Saturday, December 17, 2011

Pan-Roasted Kangaroo Loin

PhotobucketKangaroo meat is common in Australia and prized for its meaty flavor that's only slightly gamey (similar to ostrich).  Kangaroo is very low in saturated fat while high in zinc, iron and protein, making it a healthy alternative to beef.  Naturally-raised, free-range & hormone-free kangaroo meat is available from our partner Fossil Farms.  Here's a tasty, hearty recipe that's easy to make and which serves as a delicious introduction to kangaroo. 

4 pieces kangaroo loin (1.5 to 2 lbs total)
2 Tbs vegetable or canola oil
4 small new potatoes or red potatoes, quartered
2 shallots or 1 small onion, finely chopped
1 carrot, peeled & chopped
1 parsnip, peeled & chopped
3 cloves garlic, minced
1/2 cup red wine (cabernet or burgundy works well)
1 tsp dried thyme
1 tsp dried oregano
Salt & pepper to taste

Sprinkle kangaroo meat lightly with salt and pepper.  Heat oil in a large, heavy-bottomed saucepan over medium heat, add kangaroo and sear until browned on all sides.  Remove meat and set aside.  Lower heat slightly and saute the garlic and shallots or onion in oil until softened.  Add the remaining vegetables and red wine, stir, cover and cook over medium heat until vegetables soften (add a little water or more wine if needed).  Uncover, add browned kangaroo and the herbs, raise heat to medium-high and continue to cook a few minutes longer, until meat reaches desired doneness (rare or medium-rare is recommended).  Serves 4.

Zestfully yours,

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