Exotic meat recipe: Bacon wrapped kangaroo

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Get experimental with kangaroo meat...

Bacon wrapped kangaroo steaks recipe

© The Exotic Meat Cookbook: From Antelope to Zebra

Go on a culinary adventure this weekend and try something new with this bacon wrapped kangaroo recipe.

Kangaroo has a high protein and iron content, but is low in fat (only 2%). This means it can overcook very easily, so keep your chef's eye on it.

This is such a simple way of preparing a really delicious and unusual roast. You can substitute any other game meat for the kangaroo, as the bacon wrapping will keep it moist and ensure a succulent result. This recipe also works well with venison loin and ostrich fillet.

Bacon-wrapped kangaroo

Serves 4-6

600g (1lb 5oz) soft dark brown sugar
500ml (16fl oz) soy sauce
1.5kg (3lb 3oz) piece of kangaroo fillet, rolled and banded to form a loin shape
500g (1lb 2oz) streaky bacon rashers
a little white granulated sugar (optional)


In a small bowl, mix together the brown sugar and soy sauce.

Put the kangaroo fillet in a shallow glass or ceramic dish, and pour the brown sugar/soy sauce mixture over the meat. Roll the meat around in the marinade, so that it is well coated. Leave to marinate in the refrigerator for at least 3 hours, preferably overnight.

Preheat the oven to 180ºC/350ºC/Gas Mark 4. Remove the fillet from the dish, and place on a roasting rack set in a roasting tin. Reserve the marinade.

Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a cocktail stick. This is a quick way of starting the wrapping process, which you continue until the entire fillet is wrapped in 10 or so bacon 'loops'. Drizzle the remaining marinade over the joint, and baste the loin with the marinade throughout the roasting process.

Place the roasting tin on the middle shelf of the oven, and roast for 25-30 minutes for rare; 30-40 minutes for medium.

To create a sweet crust on top of the bacon, try lightly dusting the top of the loin with a little white sugar about 10 minutes before the end of the cooking time. Remove to a warm plate, cover loosely with foil and leave to rest for 10 minutes.

Serve cut into slices with a lightly tossed salad of rocket, spinach and watercress in the summertime or with roasted sweet potatoes and a medley of green vegetables in the winter.

Recipe extract taken from The Exotic Meat Cookbook: From Antelope to Zebra, by Jeanette Edgar and Rachel Godwin, which has been re-released for the iPad by The Friday Project.

What do you think of kangaroo meat?



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