I first had kangaroo steak a couple of years ago at Archipelago, near Russell Street. This is an excellent restaurant which has a very original menu. However I think I did badly with the kangaroo dish, it was a touch overspiced and so I didn’t get chance to taste the meat properly.
I tried it again a couple of months ago in a Walkabout pub. They do several kangaroo dishes. I opted for a salad and it was very good. Since then I’ve found places to buy this meat online. Osgrow and Alternative Meats both stock this as well as a wide variety of other exciting things. Gamston Wood who have a stall at Borough Market but, sadly, no website, sell Ostrich and Kangaroo and I am informed they will be expanding their selection soon.
Kangaroo has a very similar flavour to venison and there isn’t a huge difference in price. Half a kilo of a good quality steak cost me about £11 - about the same as an off the bone venison haunch. I had been told it went well with berry sauces so after a bit of internet research and looking at the special offers in the local supermarkets, I came up with this recipe. The idea for the sweet potato came from The Amateur Gourmet. It doesn’t look like he’s put up a recipe so I’ve offered mine.
I first had kangaroo steak a couple of years ago at Archipelago, near Russell Street. This is an excellent restaurant which has a very original menu. However I think I did badly with the kangaroo dish, it was a touch overspiced and so I didn’t get chance to taste the meat properly.
I tried it again a couple of months ago in a Walkabout pub. They do several kangaroo dishes. I opted for a salad and it was very good. Since then I’ve found places to buy this meat online. Osgrow and Alternative Meats both stock this as well as a wide variety of other exciting things. Gamston Wood who have a stall at Borough Market but, sadly, no website, sell Ostrich and Kangaroo and I am informed they will be expanding their selection soon.
Kangaroo has a very similar flavour to venison and there isn’t a huge difference in price. Half a kilo of a good quality steak cost me about £11 - about the same as an off the bone venison haunch. I had been told it went well with berry sauces so after a bit of internet research and looking at the special offers in the local supermarkets, I came up with this recipe. The idea for the sweet potato came from The Amateur Gourmet. It doesn’t look like he’s put up a recipe so I’ve offered mine.
