Cooking with Kangaroo makes you seem really tricky in the kitchen but it is such an easy and tasty ingredient to use. Often when I cook Kangaroo I use fillets and bbq with some spices. I thought I would try something different today. The name came first 'Roogu!' yes a ragu with roo, it's worth making just to announce the 'Roogu is ready!'
I could only find marinated mini roo roasts at the supermarket so to prepare the meat I cut it out of its twine and removed any stringy bits. Kangaroo is really lean but these roasting portions had a little extra fat than you find in fillets which I was pleased with for my roogu! I gave the meat a quick clean as it was marinated in garlic and herbs ala Coles, not a huge deal but often I find the marinade too salty.
I used garlic, shallots, red wine, home made tomato sauce and a mixture of herbs, including rosemary, oregano, parsley and 2 bay leaves all fresh from the garden.