Did you know there are more Kangaroos in Australia than people ? The meat is tender, succulent and completely delicious and is produced in Australia from wild animals and has only been exported from Australia since 2010. So not easy to get hold of, so when I did – it went straight onto my Kamado Joe.
Fire up your Kamado Joe with the deflector plates on the high setting. Ideal temperature should be around 320 -350C
Marinade your steaks in the coriander and chill oil for at least 30 minutes prior to cooking.
Cook the steaks high heat for approx 3 minutes each side at 320 C+ (take care to “burp” your Kamado Joe before opening). This will ensure that all the sides are seared and that produces the delicious flavour. Ideally they should be served medium rare.
Whilst cooking the kangaroo, I cooked up some mushrooms, baby asparagus and carrot chips directly on the deflector plate. I decided on a mango salsa sauce to add a summery sweetness to the wood seared flavour of the kangaroo, a delicious decision.
2 Kangaroo steaks, 5 tbs olive oil, ½ finely chopped chili, salt & pepper
Mango salsa 1/2 ripe mango – pitted and peeled, ½ cup freshly chopped coriander, 1/2 medium shallot – finely chopped, ½ jalapeno – finely chopped, juice from ½ lime or lemon, 2 tbs olive oil, salt & pepper, 5 cherry tomatoes – roughly chopped.