Kangaroo Tacos with Pineapple Salsa

 
 
 

Serves: 4
Easy
Time: 40 minutes

Kangaroo meat is one of the most underrated meats in Australia. It’s extremely lean and therefore healthy, economical and better for the environment. It has a gamey flavour and is delicious but can become very tough if not cooked properly. I would recommend using the velveting method to make it tender - works a charm!

INGREDIENTS:

Kangaroo
500g Kangaroo steak, cut in strips
1 tsp bi-carb soda (baking powder)
2 tsp smoked paprika
1 tsp coriander powder
1/2 tsp chilli powder
1 tsp garlic powder
2 tsp cumin
1 Tbls olive oil

Pineapple Salsa
1/4 pineapple, finely diced
1/2 cup cucumber, finely diced
1/2 red onion, finely diced
1 chilli, finely chopped
mint leaves, thinly sliced
Juice of half a lime
pinch of salt
1 tsp honey

To serve
8 Flour tortillas
1/2 cup greek yoghurt
2 tsp chilli oil


METHOD:

  1. Place the kangaroo in a bowl. In a small bowl mix the bicarb and 2 tablespoons of water and mix. Add the bicarb mix to the meat and stir. Allow to marinate for 15 - 20 minutes (no longer as it will cause the meat to go mushy - ewww)

  2. Meanwhile, prep the salsa by adding all the ingredients in a mixing bowl and stir until well combined.

  3. Once the roo has marinated, wash the meat until cold running water at least 2 times to remove all the bicarb. Drain off any excess water and then add the spices and mix.

  4. In a frypan or wok, add the oil and allow to get hot. Add in the kangaroo mix and cook until browned.

  5. Serve the the roo with the salsa, heated soft tortillas and greek yoghurt topped with chill oil.