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| Tips |
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 Kangaroo is a lean, healthy meat, but the low fat content means chefs should be careful not to overcook |
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| Generally speaking Kangaroo can be prepared in the same manner as other red meats – pan fried, BBQ or roasted |
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| Prior to cooking meat should be coated with a good quality oil – olive, peanut and sesame are all suitable |
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| If pan frying or BBQ both sides should be quickly seared, turn only once to retain the moisture |
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| How to cook your Kangaroo & Wallaby |
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| Provided the following simple steps are followed, cuts of Kangaroo and Wallaby meat can be prepared in a similar fashion as all other red meats: Brush the meat with oil (e.g. olive , peanut or seasame) prior to cooking either by pan frying, barbecue or roasting. Place in a hot pan and quickly turn to ensure both sides are seared (browned) , seal and turn only once to retain moisture. Roasting is an ideal cooking method for Kangaroo and Wallaby meat. For the best results cook at controlled temperatures. It is not recommended to overcook kangaroo and Wallaby meat as the absence of fat makes the meat dry out. |
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