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.
I dusted the roo in flour which I seasoned with a little salt and pepper. I fried it in batches with oil. After the meat was quickly browned I set it aside. Added the shallots and garlic to the pot, after it had softened I returned the meat added the wine, followed by the sauce then quickly chopped my herbs apart from the bay and threw them in.
The roogu cooked for about 3 hours on a really low simmer.
I served it with gnocchi that I had left over in the freezer and freshly grated parmesan, mmm!
I steamed some green beans as a side for the gnocchi which I made a dressing for using 3 cloves of roasted garlic, a dash of balsamic, a dash of red wine vinegar, EV olive oil, salt and pepper. This dressing was quite thick it looked almost like gravy with the garlic creating a paste. I added only a few teaspoons to the beans while hot and it melted in nicely. They were delicious.
For dessert... Mums chocolate brick - always handy to pick up some takeaway cake! I marinated some strawberries in Cointreau, Aperol and mint to have with the cake.
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