Exotic meat – kangaroo

OK, so tonight was the first of my exotic meats from osgrow.  I had two (little) kangaroo steaks, cooked quickly in a hot frying pan.  The larger one I split in half so all three pieces were the same thickness.  It cooked quickly, going from a dark meat to a dark brown in 3 or 4 minutes.  I ended up stuffing two pieces into pitta breads with salad and some creme fresh, and having one piece on its own plain.

And the verdict – well, basically it’s a bit like a livery beef.  Possibly not as meaty as venison, but very pleasent all the same.  I’m not a huge liver fan, but it was good all the same.  The texture was not as tough as a piece of beef of the same size and cooking time, and it was extreamly juicey.  I finished cooking out on my plate as I ate through the pittas, initally running red, but settling quite quickly.

All in all – I’d go for it again, though it doesn’t stand out above good beef or venison though.

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