As David says, kangaroo meat is a red meat - very dark and red. But very, very lean, and rather tough. Simmered a long while sounds right. I don't think you'd want a steak of it unless it had been marinated thoroughly in something to tenderise it.
A recipe I've seen just for kangaroo tail soup says to marinate the meat for two days before you start cooking! The Kangaro Industry Association says you can only cook steaks to medium rare at the most, any more and it drys out too much and is too tough. www.kangaroo-industry.asn.au I don't fancy the meat much myself - it's used a lot in pet food here, and my cat just loves it! Noelene in Cooma Our snow falls are over, there is just a little left on the ground in protected pockets. But it's sooooooo cold! I hope spiders will excuse our (Oz that is) talk about the weather, but the drought is of constant worry to us here, with many on tight water restrictions and dams at all time lows. [EMAIL PROTECTED] http://members.ozemail.com.au/~nlafferty/ \ To unsubscribe send email to [EMAIL PROTECTED] containing the line: unsubscribe lace-chat [EMAIL PROTECTED] For help, write to [EMAIL PROTECTED]
