Well, if I’m going to serve this to all the food bloggers, I should give it a dummy run!
If I was serving it to anyone else it wouldn’t be quite that rare. Unless they were like me and wanted it like that, of course!
I’ve done all the individual elements of this meal before but I’d never combined them until this weekend. I’ve made a red wine and bitter chocolate sauce twice before, both times with venison. The first time I used a recipe on the BBC food website which had WAY too much chocolate in. Yes, believe it or not, there is such a thing as too much chocolate.
This time the sauce was just right. I used a fairly chocolately shiraz-cabernet to base it on. This isn’t necessary but I would make sure to use a wine that wasn’t too tart. Richness and mellowness are what you need for this sauce.
I marinated my kangaroo steak in port, minced onion and chopped rosemary before coating it with oil and cooking it rare. I’ve found that kangaroo needs to be cooked on a lower heat than beef steak as the outside will dry out a bit otherwise. To compensate for this it needs slightly longer cooking. My small steak needed about 4 1/2 minutes per side on this medium/high setting.
I love the way dauphinoise potatoes are so easy to cook but still taste great. I don’t want to think about how bad for you they are! If you haven’t come across them before, dauphinoise potatoes are thinly sliced waxy potatoes layered with garlic and pepper and cooked in cream. Truly artery clogging but still delicious.
So all this was served together with red cabbage braised with juniper and sugar. It was a very warming dish indeed! I’ll put up recipes soon. I am a few days behind on the posting now.
EDIT: And finally here is the Kangaroo with Red Wine and Chocolate Sauce Recipe
Well, if I’m going to serve this to all the food bloggers, I should give it a dummy run!
If I was serving it to anyone else it wouldn’t be quite that rare. Unless they were like me and wanted it like that, of course!
I’ve done all the individual elements of this meal before but I’d never combined them until this weekend. I’ve made a red wine and bitter chocolate sauce twice before, both times with venison. The first time I used a recipe on the BBC food website which had WAY too much chocolate in. Yes, believe it or not, there is such a thing as too much chocolate.
This time the sauce was just right. I used a fairly chocolately shiraz-cabernet to base it on. This isn’t necessary but I would make sure to use a wine that wasn’t too tart. Richness and mellowness are what you need for this sauce.
I marinated my kangaroo steak in port, minced onion and chopped rosemary before coating it with oil and cooking it rare. I’ve found that kangaroo needs to be cooked on a lower heat than beef steak as the outside will dry out a bit otherwise. To compensate for this it needs slightly longer cooking. My small steak needed about 4 1/2 minutes per side on this medium/high setting.
I love the way dauphinoise potatoes are so easy to cook but still taste great. I don’t want to think about how bad for you they are! If you haven’t come across them before, dauphinoise potatoes are thinly sliced waxy potatoes layered with garlic and pepper and cooked in cream. Truly artery clogging but still delicious.
So all this was served together with red cabbage braised with juniper and sugar. It was a very warming dish indeed! I’ll put up recipes soon. I am a few days behind on the posting now.
EDIT: And finally here is the Kangaroo with Red Wine and Chocolate Sauce Recipe
ros, this looks amazing (and perfectly cooked, i might add)! i would want the kangaroo exactly like that. do you think you could describe the flavor of kangaroo? i’ve never been so lucky as to find any here, in the usa. i just love “gamey” meat, and in my head, i imagine this to have a kind of gamey flavor. cheers!
Comment by amanda — October 10, 2006 @ 10:58 am
Hi Amanda! Kangaroo tastes a lot like venison but with a sort of really subtle orange flavour. So if you love gamey meat, you’d probably really like kangaroo.
Apparently kangaroo sales didn’t take off too well in the USA, I guess because people were freaked out by the idea. They even tried re-naming the meat to boost sales!
http://www.wusatv9.com/news/news_article.aspx?storyid=45282
Comment by ros — October 10, 2006 @ 12:10 pm
I wouldnt be surprised if they did a covert outlaw of kangaroo here in the states, they seem to like to ban foods that they deem “immoral” to eat. Grrr.
That does look sooo yummy… orange you say? Interesting! And I agree I would want mine cooked just like that as well! I love meats and chocolate sauces as well… one of my favorite dishes is a good mole =)
Comment by Lea — October 10, 2006 @ 1:15 pm