Although kangaroos are a protected species, there are so many of them that they are widely regarded as as a nuisance, and they are hunted by professional hunters according to a strict quota system enforced by the government. While many Australians won’t even consider eating Kangaroo meat, it’s popping up on menus around the country. While I was in Australia, I Ate Kangaroo, and I liked it.
Kangaroo is being touted as low in saturated fats, full of iron, free-range and organic directly sourced from the outback. The most popular way to prepare Kangaroo is medium-rare and grilled. Kangaroo is a red meat that tasted like venison.
Today, more than 70% of the meat is exported, mainly to Russia. But the tail and steak are eaten regularly by Australia’s Chinese residents. A few celebrity chefs, including Sydney’s Kylie Kwong, have added the meat to their menus and the result is a renewed interest in Kangaroo throughout the restaurant community.
I found the meat was extremely tender and very flavorful. The steak I ordered came with truffled mashed potatoes and a wild blackberry sauce. I would highly recommend the Kangaroo, it was delicious. I would describe Kangaroo as similar to venison, but more tender. Contrary to how some described it to me, it did not have a strange taste or texture.
If you’re in Australia, do as the Australian’s don’t, and eat some Kangaroo. It’s one of those things that if you can get past the images of Pooh’s friend Kanga hopping around your head, you’ll experience a real treat. I think Kangaroo is one of those meats that needs to be cooked properly, so I probably would eat it at a restaurant that specializes in wild meats or has plenty of experience with cooking it.