Perhaps the novelty value of buying expensive “alternative†meats from Borough will wear off one day. Until then, my quest to cook the perfect kangaroo/ostrich/kudu steak will continue. Last night's kangaroo steak was served with a port and blueberry sauce, baby new potatoes with garlic and black leaf kale.
Kangaroo is a strange meat. It's a real challenge to cook because the meat is so incredibly lean! It's a dieter's dream but, rather like really lean rump steak, with too much cooking it becomes tough as old boots. The one above was cooked for two and a half minutes on each side on a hot griddle pan and then rested, wrapped in kitchen foil for another five. As you can see, the centre was perfect. Well, perfect if you are a fan of rare meat. If you aren't a fan of rare meat, go read someone else's blog. 
As I was munching my way through my steak, I noticed something that bothered me. I was having to munch a little too much. Surely this couldn't be right. If I'd cooked the thing any less it might have got up and hopped away. Closer inspection revealed that, even though the very middle of the steak was tender and juicy, the outside corners had formed into a millimetre thick “crustâ€. This wasn't too much of a problem -the steak was still delicious. The meat had just gone fibrous at its edges but it was enough to irritate me after I had cooked it so carefully.
The solution probably lies in roasting it. This is what I'll try next time. I suppose cooking it on a slightly cooler pan might help too. Experimentation is needed. I'll just have to go and buy some more next week. 
I'm very proud of the blueberry sauce. It was really easy to make but still delicious. Simply simmer blueberries in a little water then add a healthy dose of port. After fifteen minutes beat up the blueberries to release more of their flavour and then simmer off the liquid until all the flavours are concentrated and the sauce is thick. Easy. Full recipe is here.
It's a real shame that kangaroo isn't available in shops now. It used to be sold by Sainsbury but a certain group of animal rights activists put a stop to that. It's sad considering that the animals are culled for pest control anyway so all the meat is just going to waste. 
If you want to buy kangaroo meat in London the best place I've found is the Gamston Wood stall at Borough Market. Otherwise you can get it on mail order from Osgrow or Alternative Meats.
Perhaps the novelty value of buying expensive “alternative†meats from Borough will wear off one day. Until then, my quest to cook the perfect kangaroo/ostrich/kudu steak will continue. Last night's kangaroo steak was served with a port and blueberry sauce, baby new potatoes with garlic and black leaf kale.
Kangaroo is a strange meat. It's a real challenge to cook because the meat is so incredibly lean! It's a dieter's dream but, rather like really lean rump steak, with too much cooking it becomes tough as old boots. The one above was cooked for two and a half minutes on each side on a hot griddle pan and then rested, wrapped in kitchen foil for another five. As you can see, the centre was perfect. Well, perfect if you are a fan of rare meat. If you aren't a fan of rare meat, go read someone else's blog.
As I was munching my way through my steak, I noticed something that bothered me. I was having to munch a little too much. Surely this couldn't be right. If I'd cooked the thing any less it might have got up and hopped away. Closer inspection revealed that, even though the very middle of the steak was tender and juicy, the outside corners had formed into a millimetre thick “crustâ€. This wasn't too much of a problem -the steak was still delicious. The meat had just gone fibrous at its edges but it was enough to irritate me after I had cooked it so carefully.
The solution probably lies in roasting it. This is what I'll try next time. I suppose cooking it on a slightly cooler pan might help too. Experimentation is needed. I'll just have to go and buy some more next week.
I'm very proud of the blueberry sauce. It was really easy to make but still delicious. Simply simmer blueberries in a little water then add a healthy dose of port. After fifteen minutes beat up the blueberries to release more of their flavour and then simmer off the liquid until all the flavours are concentrated and the sauce is thick. Easy. Full recipe is here.
It's a real shame that kangaroo isn't available in shops now. It used to be sold by Sainsbury but a certain group of animal rights activists put a stop to that. It's sad considering that the animals are culled for pest control anyway so all the meat is just going to waste.
If you want to buy kangaroo meat in London the best place I've found is the Gamston Wood stall at Borough Market. Otherwise you can get it on mail order from Osgrow or Alternative Meats.
