Kangaroo

i finally ate Kangaroo. I gourmetted it.
Damnnnnn Noice~!

I served it with my perfect potato mash. I did the mash with creamy butter and evaporated milk. Salt and freshly grounded peper. And plenty of dry pasley.

So the mash was on the centre on the plate. On the mash it was layers of Bok Choi. Yes! Chinese Bok Choi! I cooked it in salt and ginger water.

Then on the bok choi it was the thick cut of kangaroo steak. I grilled it on the grilling pan, 6 mins of high heat on each side, in extra virgin olive oil and butter. Dark brown and crispy outside, but pink and tender inside (I soaked the steaks in absolute Vodka for 15 mins before cooking).

I used the same pan to make the sauce. My mate Jade told me that kangaroo meat goes with a sweet glazy sauce, so I used a semi dessert wine - Sparkling Rose. I used the same pan for the meat fat and juice left from cooking the steaks.


So it looked like this:



Benny