Now Baby when you read this think back to when eating this when you said “Yum this meat is really really nice”: The main picture here is all the ingredients that go into my typical curry paste. The reason for the reminder above is, once I made the paste I used it to make us a curry for dinner and darlin, you remember that nice Kangaroo fillet I bought… well, you loved it! I LOVE you! Paula normally doesn’t like kangaroo siting a gamey taste but I had some really nice roo and wanted to try it in a curry sooo. As it turns out we both thought it was pretty good. I served the curried kangaroo, potato, carrot and mushrooms with minted saffron rice and a cucumber, tomato, apple and yoghurt raita. Paula, oblivious to my culinary deception made some excellent bhatura to go with our kangaroo.
Skippy, Skippy, the bush Kangaroo. Skippy, Skippy with a red wine and shallot jus…Stop it, show some decorum. Apparently this is the only country where we eat our national coat of arms, I haven’t tried Emu yet but Kangaroo is quite tasty.
I like it a lot but Paula just can’t eat it, tonight she had maybe three mouthfuls and had to stop eating it. A lot of people site a tangy coppery taste like many game animals have. I have tasted that but it was in a roo steak. This mini roast reminded me of lamb ( maybe a lamb that had a stag for a daddy as it is a bit like venison) and I couldn’t taste the coppery flavour Paula says she could taste. I think Paula’s aversion is more prior knowledge rather than any taste issue. I cooked this roast on the bbq along with the veges other than the asparagus in egg and cheese sauce. The sauce is a Red Wine and Shallot Jus.