Have you ever eaten kangeroo pie?

Question

I'm only asking as my taxi has run out of petrol outside the Safari Park, and by the time I get home the Chinese will be shut. He's a doe eyed little bugger but I reckon he'll boil up a treat.

Answer 1

do it!

I've had kanga, croc and springbok... and kanga was the best by a country mile!!

Answer 2

Who will boil up a treat - the Chinese owner? The taxi-driver? I've eaten kangeroo, is tasty red meat bit like steak, but not had much experience of taxi-driver pie. If he's dead scrawny I'd say give it a miss. Likewise if he's a porkster, you want muscle not fat.

Answer 3

No such thing! I am Australian - and have never heard of it. Only Steak and Kidney pie. Kangaroo is usually sold as fillets or as a steak which is best marinated and cooked on a hot BBQ plate. Kanga Pie is definitely not a stamdard cuisine here!

Answer 4

When I had a dog I noticed that some canned dog food is made from kangaroo meat. But if it's little then it's either a wallaby or a Joey. You wouldn't really, would you?

Answer 5

I have had kangaroo tail soup...kind of like oxtail, which it may actually have been. Do boil it forever, the meat is probably very tough from all that jumping.

Answer 6

Don't waste it in a pie, there's some beautiful steaks to be had out of a kangaroo.

Answer 7

Kangaroo Recipes ENJOY!!!

Kangaroo Tail Soup


Ingredients:

1 kangaroo tail, skinned and cut into joints
olive oil
115 g (4 oz)butter
1 large brown onion
1 medium carrot, peeled and chopped
2 stalks celery, chopped
1 large parsnip, chopped
2 bay leaves
pepper, thyme, rosemary
2l (4¼ pints) water
1 teaspoon salt
parsley


Directions:
Heat the oil in a large saucepan and brown the kangaroo joints, a few at a time. Lift out and drain. Melt the butter and fry the onion. Add carrot, celery and parsnip and cook for 8 minutes. Place the kangaroo joints onto the vegetables, add the bay leaves, pepper, thyme, rosemary and water. Cover, bring to the boil, then reduce to a simmer and cook for 3 hours. Season to taste and serve with finely chopped parsley.



Kangaroo Burger

Ingredients:

400 gr Ground Kangaroo
1 Egg
1/2 Cup breadcrumbs
1 Small bunch fresh herbs
1 Onion 2 Garlic cloves
100 ml Tomato sauce
20 ml Worcestershire sauce Salt & Pepper
1 Zucchini 1 Chilli (optional)



Directions:
1. Chop onion, chilli, herbs and garlic finely.
2. Grate Zucchini, add all ingredients into a clean bowl.
3. Mix well. Chill in fridge for 1 hour.
4. Portion into shape and size you require.
5. Chill or cook.


Kangaroo Pepper Steak with Mushroom Sauce


Ingredients:

1 kg Kangaroo fillet or grilling steaks
Some flour
300 g Mushrooms, chopped
1 Onion, finely chopped
3 tb Butter
2 tb Olive oil
400 ml Can of coconut milk
2/3 c Dry white wine
3 ts Coarse ground black pepper
3 Dessert spoons Beerenberg
Bavarian prepared Mustard
3 tb Chopped coriander
Salt to taste

Directions:
Sprinkle steaks with flour and pepper, and rub in, both sides. Heat oil and quickly cook steaks until juices appear on the top surface, (about 3 minutes per side). Remove steaks to a warm plate to rest. Add butter to pan and saute onion and mushrooms for 4 minutes. Add wine to pan and boil down until almost dry, stirring. Add coconut milk and stir until it starts to thicken. Stir in mustard. Add salt to taste. Pour mushroom sauce over steaks, and sprinkle with chopped coriander. Serve with a side salad.


Kangaroo Pie

Ingredients:

500 g Kangaroo topside, minced
1 Onion
1 c Stock, meat
1 c Peas, frozen
1/2 c Sauce, tomato
1 pn Nutmeg
Salt
Pepper
2 tb Flour
Water
375 g Pastry, shortcrust, thawed.
1 Pastry, puff, ready-made, thawed.
Sauce, tomato -OR- bush tomato relish

Directions:
Saute the mince and onion in a frying pan until brown. Add the meat stock, frozen peas, tomato sauce and seasonings. Stir and simmer for 10 minutes. Stir in blended flour and thicken mixture. Allow to cool.

Lightly grease a 23cm deep pie dish and line with shortcrust pastry. Moisten the edges with water and spoon in the cold meat mixture. Top the pie with puff pastry, pressing down gently to seal the edges together.

Trim and pinch the edges, brush pastry top with lightly beaten egg and make a small slash in the centre of the pastry.

Bake at 230 degrees C for 10 minutes, then reduce heat to 180 degreesC and bake a further 30 minutes. Garnish with tomato sauce or Bush Tomato Chutney/Relish. Serves 4 to 6.

Answer 8

Sad fact, but most have. The food processing industry got the idea before you did.

Answer 9

no never taste kangeroo pie but it is a funny name

Answer 10

I've had Skippy steak with a red pepper sauce. That's nice :-)

Answer 11

that sounds absolutely ghastly so no thx! Why, have u or u planning 2?