Sunday, 2 August 2009

Faba-roo-ny (yeah, I have a toddler)

Had a very disappointing day today. Was feeling very sorry for myself until I walked into my kitchen and set to work on a special dinner. Earlier this week I was delighted to take delivery of a very exciting parcel from an AFWJ friend who's family have a business importing meat from Australia (, and so a have had enormous pleasure browsing my cookery books for recipes that could be tweaked to suit kangaroo and ostrich meat!

I decided not to tell K what I'd be serving and just watch his reaction to the taste. People can get very judgemental and picky about a new food just from hearing it's name, before even taking a bite. What's cute and cuddly in one country is often a delicacy in another, but I can't be doing with this pick-and-choose attitude - flesh is meat, right? I should point out that I myself am a vegetarian (I don't eat any meat or fish, my personal choice and not one that I force on others), although I do prepare and cook meat and fish dishes for my family. (Oh, and I don't understand people who claim to be vegetarian and yet eat fish, or even chicken, that always seems somewhat hypocritical to me...)

Anyway, on to tonight's dinner! I decided to attempt my own version of a recipe I saw in Nigella Lawson's Feast (Sake Steak and Rice), I suppose I could call it Kangaroo Don but let me know if you can think of anything better!

Kangaroo Donburi (serves 2, but K ate the lot!)

2 good size pieces of Kangaroo long fillet
some thinly sliced spring onion
2 shiso leaves, chopped


2 tablespoons Worcestershire sauce
1 tablespoons soy sauce
1 crushed clove of garlic
1 tablespoon oil
1/2 teaspoon wasabi


60ml sake
1 tablespoon soy sauce
1/2 teaspoon fish sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon wasabi

As I was advised, start by soaking the fillets for a while to remove some of the blood before adding to the mixed marinade ingredients and leaving to steep for a good few hours. Take it out of the fridge about 20 minutes before you are ready to cook. Heat a frying pan (or a griddle if you have one) and cook the fillets for two minutes on each side. Double wrap each fillet in foil and leave to rest for 10 minutes while you make the sauce.
Put the sake in a small pan and bring it to the boil before adding the remaining ingredients. Open the foil parcels and pour the juices into the sauce. Slice the meat (it should be rare and cooked perfectly), place on top of steamed rice, pour over some of the sauce, and garnish with the onion and shiso - ready to go!

A quick look at the wikipedia entry for kangaroo meat should be enough to convince you to give this a try:

So if you've read that, you now know that it is free-range, as organic as a wild animal can be, high in protein and anti-cancer and body fat reducing CLA, and very low in fat. But does it taste good? I can't tell you from my own experience, but as I said, K ate the whole lot, mumbling 'oishii, oishii' the whole time, so I can assure you that it gets the thumbs up in this house!

A huge thank you to Eric for the very generous package - friends, please do have a look at his website to see what they have to offer! And watch this space for more recipes, K is now very keen to sample ostrich...


  1. Sorry to hear you're feeling sorry for yourself. I blame the weather.

    And love the roo-don. A roo don don don, a roo don don don. I think I just invented a jingle for your dish!

    I lived in an area where people went out "rooing" so get ethical carnivore points for knowing aaaalllll about where the meat comes from though I never went out myself.

    Hope things are looking and feeling sunnier tomorrow!

  2. interesting! I ve never had ostrich ot kangaroo meat. I m curious what it tastes like :)

  3. Hi Heather,

    Hahaha, loving the jingle! Have you ever cooked with roo meat? Do you have a recipe to recommend? xxx

    Hi Snooky,

    DH said it tastes very similar to beef, but of course it is much, much healthier! Give it a try if you can find any in Malta! xxx

  4. Lucky you... Yea... blame the weather... has had me gloomy as well = (
    I did not know you were totally vegan? DO you get your protein from beans? Tofu?

    That said, the dish looks nice, is it similar in taste to lamb?

  5. Oh how fabulous! And when did you say you were coming to Australia? I'm going to get some Australian spices for you :) Your Kangaroo Don looks delicious!

  6. Hi April,

    What is it with this weather, eh? I've been feeling so low lately... but I've a holiday to look forward to - yay! I'm not vegan as I do eat eggs and dairy products (especially cheese and ice-cream!), but probably don't eat enough protein really. Need to eat more tofu! Hope you feel happier soon! xxx

    Thanks, Lorraine! Have you ever cooked with kangaroo meat? I'm sure you'd be a lot more creative than me! Oooh, I'd love to try some Ozzie spices, I remember reading about some on your blog a while back! I'll be in Sydney from 14th August- wooo hooo, I'm so excited!! xxx

  7. Hi Angela! I'd love to meet up with you and give you some Australian goodies if you are free? I don't cook with kangaroo meat much but I should! We are away for the 15th/16th but if you are free other than that weekend and are interested in meeting up PM me :) I'd love to finally meet you!

  8. Hey Anchan this is the first time I have ever been to your blog, but I am intrigued by you getting Kangaroo meat! I live in australia with my japanese husband and he is really curious about trying roo meat, but it is SO expensive here, one small piece costs $7 or thereabouts and so Yasu just doesnt think it is worth it. Though it is very lean and healthy for you.
    Can that meat be shipped anywhere in Japan? I would like to get some shipped to Hokkaido for my in-laws... ;)

  9. Hi Kelly,

    Thanks for dropping by! Yes, I believe that they'll ship it anywhere so take a look at their website (they have special offers, too - it's all in Japanese, but you've got your DH to help). My hubby really enjoyed it, so I'm sure your in-laws would too! xxx