Consumption of Kangaroo meat still seems a marginal practice within Australian society. Indeed, it was only after 23 years of life that I first sampled the liver-hued flesh of our marsupial mascot. Oh, how times have changed since then!

When I entered into my Seventh Avenue abode I had no idea of what lay in wait…scenes that would make Skippy shudder down to his very core. I believe it began when Kylie (a vegetarian of 15 years standing) was told by her naturopath to start eating meat.

Wishing to satisfy a curiosity I’m sure we’ve all shared at one time or another, she purchased some Roo from our local mart and the devouring of roo began in earnest and with much merriment. In fact, we unanimously declared Roo to be the flavour of the month and, with roo being cheaper than other cuts of meat, set about rewriting a few recipes…

Since then we have consumed…

Roo steaks (on more than one occasion, and with variations of marinade)
Grilled Roo
Hoppers and Mash
Roast roo
Roovlaki
Tacos with Roo
Chilli con Car-oo-ne
Vindaroo

And most recently,
Roosh Kebabs (both grilled and fried)

In fact, I’m sure I’ve forgotten a recipe or two. I have had the added pleasure of recently adding wallaby (chipolatas), emu, crocodile and (braised) possum (a tad disappointing) to my growing list of endangered Australian fauna.

T-shirt Slogan: “Roo: Put the CULL in Culinary”

If you have a roocipe, feel free to add it as a comment :)