It’s labelled as ethical, sustainable, lean and a great substitute for other more popular red meats, but is eating kangaroo really something that Australian’s should be embracing further, (and will kangaroo pie be the thing that gets us there?)
The first few times I tried kangaroo, my taste buds were so traumatised that I didn’t touch the stuff for another 9 years. Not being a huge meat eater to begin with, it can be quite gamey and a bit of a strong taste. While great slabs of meat on my dinner plate is never going to happen, I thought I should revisit the eating of kangaroo and see if I couldn’t do it a little differently.
The results I’m happy to say, were far more satisfactory, this time round.
Now why did I bother revisiting the eating of our national icon? Well, because it ticks quite a few of the ethical and sustainable meat boxes that many others in the commercial meat industry simply don’t. While there are still issues that also surround this industry, to me (at this stage) it comes out ahead when you weigh it up against some of the other everyday meaty kinds.
A snapshot of eating kangaroo.
- It’s a lean read meat.
- It’s wild
- Environmentally, kangaroos have a much smaller footprint than a cow or sheep
- Farm free, (remember it’s wild)
- Harvested in the wild as well, not trucked to slaughter
- Dependent on where you buy your meat from- some companies only source the males for eating. Making sure any young joeys aren’t left motherless.
Have a look at this article here for a further well rounded look at the pros and cons of eating Skippy. It’s definitely not a simple process, but eating meat for most of us really isn’t anyway.
Unless you are rearing, hunting, or butchering your own meat, there are many questions to be asked, values to consider and choices to be made. It’s the way it should be.
Anything less than that is devaluing what goes on to our dinner time plates, and ‘blind eating’ of anything isn’t something we should be engaging in at any point of the food chain.
While this certainly isn’t the first time I’ve talked about ethical meat eating on this blog, having a kangaroo recipe is.
And the secret for me in getting a meal past my family that wasn’t going to taint my tastebuds for the next 9 years? Kangaroo mince (not chunks), great spices, and the best accompaniment for any true Australian pie, tomato sauce…you little beauty mate.
800g kangaroo mince
1 tsp dried coriander
1 tsp cumin
1/2 tsp dried vegetable stock
1/2 tsp white pepper
1 medium diced onion
1 large diced carrot
1 large diced eggplant
pastry (frozen or make your own)
In a large pot, add a couple of good slugs of olive oil, the finely diced onions and cook through until translucent. Add the kangaroo mince, brown it through and then add your spices, and vegetables. Pop the lid on until the vegetables are cooked mostly through. Put pot aside and allow to cool a little.
Oil baking tin and line with pastry. Add kangaroo mix and make your pie look pretty with remaining pastry. Bake at 200C for approximately 35 minutes or until pie is cooked golden.
Further ethical eating conversations can be found here.