Wild Oz -

Wild Oz -

Cooking guide

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Kangaroo Meat

Kangaroo meat products can be prepared in a variety of dishes using various cooking methods. Generally fat content in meat contains a lot of moisture and can be cooked to a very well-done state. In comparison kangaroo meat, because of its low fat content can easily dry out during the cooking process. It is therefore recommended to not overcook kangaroo meat to retain moisture and flavour.

Kangaroo meat cooking times, as with any other red meat will vary. For best results Kangaroo should be cooked rare or no more than medium rare, although should never be overcooked.

Click on the "Cooking Guide" logo to the right to download brochure.

Cooking Tips:

  • Always make sure pan or BBQ hotplate is HOT
  • For steaks and fillets cook on high heat for approx 3 minutes each side. If you are cooking thicker pieces, cook for a further 2-3 minutes, depending on thickness. Remove from heat, cover with foil and rest meat for 5 minutes before serving. Best cooked medium rare
  • Medallions, steaks, fillets should be cooked quickly and on very high heat, this will keep the meat tender and prevent it from drying out. Firstly the meat should be soaked in oil for at least 15 minutes prior to cooking. It should then be placed in a very hot pan and quickly turned over to ensure all sides are seared, this will seal the meat up and prevent moisture loss.
  • If pan frying, the temperature can then be turned down a little and the cut cooked to medium rare at the most. If roasting it can be transferred to the oven, but once again not cooked further than medium rare.
  • Stir fry should be cooked quickly in a very hot wok or pan on high heat. Do not put too much in the pan at once or the meat will stew not stir fry.
  • Mini roasts
    1. Put Mini Roast on tray and cover with foil. Cook in pre-heated oven at 200c for approx 25-30 minutes

    2. Remove foil and cook uncovered for a further 10 minutes

    3. Remove roast from oven, wrap in foil and leave to rest for a further 10 minutes before serving.

Cooking Reference Table

The table below can be used as a quick reference to identify the best cooking methods for each of Macro Meats' kangaroo meat products. Please note, cooking times may vary depending on thickness of cut (regardless of weight) and type of oven used.

Cooking Method

Suggested Cuts

Cooking Times *

Pan Fry

Steaks, Fillets, Marinated Steak

3 minutes per side

Kebabs

2-3 mins per side (2cm thick), leave space between cubes

Kanga Banga's, Burgers

Cook 5-6 minutes or until juices are hot and clear

Kangaroo Mince

Until browned and broken up, cooked the same as with other minces.

Roast

Mini Roast

See cooking tips for a perfect roast.

Sirloin

Seal in pan first then back for 10-12 mins (depending on size of meat) in moderate oven

Stir Fry

Strips

2-3 mins max (1cm thick)

Stew

Mince, Boneless Leg, Diced

Simmer for 45mins - 1 hour

BBQ or Grill

Burgers, Kanga Bangas

5 minutes or until juices are hot and clear

Steaks, Fillets, Marinated Steaks

3 minutes per side

Kebabs

3 mins per side (3cms thick), leave space between cubes.

All our meat products are open range or harvested in the wild (as nature intended). Gluten free products. 98% fat free kangaroo meat. Good for you and the environment. Adelaide, Australia.

Wild Oz - wholesale game meat, processed in South Australia