Lyndey Milan’s tips for cooking kangaroo
Posted: 20 August 2015
I’ve always been a fan of cooking and eating kangaroo. Ever since I first ate it at Edna’s Table in the early 80s. It is environmentally and culturally responsible, but I cook and eat it because it tastes good! As the meat is so lean, most cuts need to be cooked rare, which means it is not only fast but there is very little shrinkage.
In my first cookbook which came out in 1995 I had two kangaroo recipes: kangaroo tail soup with ginger and coriander and Kangaroo fillet with redcurrant reduction sauce. The soup needs long, slow cooking but when it comes to any fillet cut, it is imperative to keep it rare. I find two techniques work but either way 5 minutes is the magic time. Either brush with extra virgin olive oil, brown and then put in a 200’C oven for 5 minutes only and rest 10 minutes, or brown on all sides cooking for 5 minutes in total and again rest.
Kangaroo can speak any language: in other books including Best Collection, I seared it and served with Moroccan flavours and in Just Add Spice which I co-authored with Ian “Herbie” Hemphill we served it with Asian flavours. More recently in Selector Magazine, I’ve coffee-crusted it or served it with native spices, beetroot and rosella sauce. The latter I just served to important guests from China. They loved it!
In my latest cookbook and TV series Lyndey Milan’s Taste of Australia, I’ve served it with licorice sauce and I hosted Stephanie who rubbed hers with a spice paste and cooked in galangal leaves on a BBQ.
Lyndey Milan’s Taste of Australia (Hardie Grant) is nominated for Best TV cookbook in the world (having already won in Australia). The TV series can currently be seen on LifeStyle FOOD at 6.30pm on Sunday nights, repeated the following Saturday at 9.30am and on +2 two hours after each broadcast.