Leap Of Faith…

20150830_13101320150830_185020Now 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.

The fried off and finished paste.

The fried off and finished paste.

Kangaroo Another Red Meat

feb2013_113   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.

feb2013_111

feb2013_108  Kangaroo is 98% fat free, high in protein, high in iron and low in saturated fats.