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 Ceramic BBQ.
I decided to cook on a high heat 320F plus to sear the outside but keep the inside pink, so roughly three minutes each side only. That means you get the tenderness of the kangaroo with the added flavour of the seared meet.
Any sweet salsa would work with this meat, my choice is mango salsa which would work well with any dark meat.
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.