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Recipes for Cooking Kangaroo Meat
Citation preview
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 113
KANGAROO
GLUTENFREE
HIGH INIRON
HIGH INPROTEIN
98 FATFREE
W W W G O U R M E T G A M E C O M A U
N E W R E C I P E S
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 213
GLUTEN
FREE
HIGH IN
IRON
HIGH IN
PROTEIN
98 FAT
FREE
WWW GOURM E T G AM E C OM A U
Kangaroo meat is one of the mostsustainable lean and delicious
meats that Australia produces It issustainably and ethically sourced from
the open rangelands of Australia
Gourmet Game kangaroo is produced by Australiarsquosleading manufacturer of kangaroo meat Macro
Meats The Australian company has a long historyof innovation and excellence and are leaders in
the kangaroo industry Macro Meats implementsa lsquopaddock to platersquo Quality Assurance programwith food safety and consistent quality being of
paramount importance Every aspect of Macro Meatsprocesses are strictly regulated researched and closely
monitored to worldrsquos best practise standardsAll processes are audited by external auditing bodies
to ensure compliance to these standards
There is no farming of kangaroos in Australia
kangaroos range over extensive pastoral areas and areharvested in their own environment ndash no hormones orantibiotics are used Kangaroos are super active andgraze on natural foliage which produces a lean high
quality game meat
You will find Gourmet Game kangaroo meatproducts in the meat section of your local Coles
Woolworths and independent supermarket
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 313
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E DKangaroo Patties 500g Gourmet Game Kangaroo Mince 1 tsp native spice mix or BBQ spice mix12 red onion finely chopped1 clove garlic crushed2 tbsp lemon thyme leaves chopped2 tbsp parsley leaves chopped1 tsp lemon zest12 cup (35g) fresh breadcrumbs1 egg lightly whiskedSea salt amp freshly ground black pepperOlive oil sprayWild tomato chutney to serve
Apple amp Fennel Slaw 14 white cabbage shredded1 small fennel bulb finely sliced4 red apples coarsely grated
12 red onion peeled and finely sliced14 cup whole egg mayonnaise1 tbsp lemon juice1 tbsp finely chopped parsleySea salt amp freshly ground black pepper
W I T H W I L D T O M A T O C H U T N E Y A N D A P P L E A N D F E N N E L S L A W
KANGAROO BURGERS
FEEDS
8 PEOPLE
PREP 30m
COOK 15m
H O W T O C O O KPlace the mince spice mix onion garlicthyme parsley zest breadcrumbs eggsalt and pepper together in a large mixingbowl and mix until well combined Coverand refrigerate until required ideally at least2 hours to allow flavours to meld
For the slaw add all the ingredients togetherin a medium bowl mixing until well combinedCover and set aside until required
Preheat oven to 180degC (160degC fan-forced)Line a baking tray with baking paper
Heat a char-grill pan over medium-highheat for 2-3 minutes Meanwhile shape thekangaroo mixture into eight equal sized pattiesspray both sides with olive oil and cook pattiesfor 4 minutes each side Place patties onprepared baking tray and cook in preheated
oven for a further 10 minutesTo serve halve bread rolls then layer with wildtomato chutney kangaroo pattie and top withapple amp fennel slaw
FAT110g
CALS402
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 413
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 513
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1kg Gourmet Game Diced Kangaroo 12 cup olive oil1 large onion chopped2 cloves garlic chopped2 tbsp sweet paprikaSea salt and ground black pepper14 cup flour400g canned crushed tomatoes1 green capsicum diced1 litre beef stockWater as needed1 tbsp flat leaf parsley finely chopped
To serve Cooked spiral pastaSour cream to serve
S E R V E D W I T H S P I R A L P A S T A A N D S O U R C R E A M
KANGAROO GOULASHH O W T O C O O KIn a large heavy based saucepan heat1 tablespoon of oil over a low heat cookonions garlic and paprika for 10 minutescovered until soft and fragrant Removefrom pan and set aside
Season kangaroo lightly with salt and pepperand toss in flour to coat Heat 2 tablespoonsoil in same saucepan add kangaroo in batchesand cook over a medium high heat 5-6minutes until well browned Keep adding extraoil to the pan as required
Return onion mixture to pan add tomatoescapsicum and enough stock to cover the meatand simmer covered for approximately2 hours adding extra water if needed toprevent the meat from drying out
Season to taste and cook uncovered for
10-15 minutes until sauce thickens slightlyToss spiral pasta with butter and season totaste Stir parsley through the goulash andserve on pasta with a dollop of sour cream
FEEDS
4-6 PEOPLE
PREP 60m
COOK 120mFAT163g
CALS328
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 613
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D
1kg Gourmet Game Kangaroo Mince
14 cup olive oil1 large brown onion peeled and chopped2 cloves garlic peeled and crushed1 tsp ground cinnamon1 tbsp tomato paste700ml bottle passata34 cup chopped flat leaf parsley1 tsp finely grated lemon zest1 tsp finely grated orange zestSea salt and freshly ground black pepper300g macaroni12 cup fresh breadcrumbs
Cheese Sauce 2 cups (500ml) milk50g butter14 cup flour1 cup grated cheddar1 cup grated ParmesanSalt flakes and freshly ground black pepper
KANGAROO PASTITSIOAdd onion garlic and cinnamon to pan
stirring until well combined cover and cookfor 10 minutes or until onion is soft
Return kangaroo to pan increasing heat tomedium Add tomato paste passata 12 cupparsley and zests stirring to combine cookfor 25 minutes Check seasoning and adjustaccordingly
For beacutechamel sauce place milk butter andflour together in a medium saucepan over amedium heat and slowly bring up to a simmerwhisking continuously until sauce becomessmooth and thick Reduce heat to low andcook sauce gently for 5 minutes Add 12 cupcheddar 12 cup parmesan and season withsalt and pepper stirring continuously untilcheese has melted and is well combinedRemove from heat
Cook macaroni according to pack instructions
and drainFor the topping combine breadcrumbsremaining parsley parmesan and cheddarstirring until combined
To assemble pastitsio evenly divide macaroniacross bottom of both baking dishes followedby kangaroo bolognese and finish with beacutechamelover the top To finish sprinkle over the toppingmixture Place one dish of pastitsio in preheatedoven and cook for 20-30 minutes or until top isgolden Allow the second dish to cool cover inplastic wrap and freeze for another time
H O W T O C O O K
Preheat oven to 200degC (180degC fan-forced)Lightly grease 2 x medium baking dishes
Heat 2 tablespoons olive oil in a largenonstick saucepan over a medium highheat Brown kangaroo in batches to preventmince stewing in pan (adding extra oliveoil if required) setting aside for later
In same pan that you cooked kangarooheat remaining olive oil over a low heat
MAKES 2 TRAYS
FEEDS 8 PEOPLE
PREP 25m
COOK 90mFAT150g
CALS430
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 713
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D8 x Gourmet Game Kanga Bangas
Sweet Potato Mash 700g sweet potato peeled and quartered13 cup (80ml) milk hot50g butter13 cup grated cheddar1 tbsp grainy mustard1 tbsp chopped chives
Caramelised Onion Gravy 2 tbsp olive oil2 large red onion sliced2 tsp plain flour2 tbsp brown sugar1 tbsp balsamic vinegar1 tbsp thyme leaves chopped2 cups (500ml) beef stockSea salt and freshly ground black pepper
W I T H S W E E T P O T A T O M A S H A N D C A R A M E L I S E D O N I O N G R AV Y
KANGA BANGASH O W T O C O O KPlace sweet potato in a large saucepan coverwith cold water bring to the boil and cook for15-20 minutes or until potato is tender Drainpotatoes cool for 5 minutes
While the potatoes are cooking heat olive oilin a medium saucepan over a medium heatAdd onion and cook for 5 minutes or until softAdd plain flour stirring until well combinedIncrease heat to high add sugar vinegarthyme and seasoning cooking for 2 minutesPour over beef stock bring to the boil andcook for 5-10 minutes until gravy thickens
Grill or pan-fry sausages for 10 minutes oruntil cooked
Mash potatoes with a potato masher Addhot milk butter cheddar mustard chives andseasoning stirring to combine
Serve kangaroo sausages with mash oniongravy and steamed greens
FEEDS
4 PEOPLE
PREP 10m
COOK 25mFAT
220gCALS
515
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WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts
Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste
KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper
Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly
In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine
For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet
elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts
FEEDS
4 PEOPLE
PREP 25m
COOK 15mFAT58g
CALS174
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WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze
W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081
KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)
Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside
Add remaining oil and increase heat tomedium-high brown the kangaroo in batches
Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute
Pour over the ale and beef stock stirring tocombine and bring to the boil
Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes
Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze
Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden
Serve with tomato sauce
FEEDS
6 PEOPLE
PREP 30m
COOK 2hFAT
203gCALS
390
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WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves
Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander
2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt
R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A
KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later
To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes
Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes
To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through
Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread
U S E F U L T I P
You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket
FEEDS
6 PEOPLE
PREP 15m
COOK 25hFAT119g
CALS323
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WWW GOURM E T G AM E C OM A U
CUTS METHOD COO KING TIMES
MarinatedSteak
Pan fryBBQ
4 minutes each side on high heat allow to rest for10 minutes before serving
Herb amp GarlicKebabs
Pan fryBBQ
3 minutes per side on high heat
Bush TomatoMeatballs
Pan fryBBQ oven
Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly
KangarooMini Roast
Ovenslow cook
Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender
KangarooMince
Pan frysimmer
Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly
CUTS METHOD COO KING TIMES
KangarooFillets
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangarooSteaks
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangaBangas
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooBurgers
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooDiced
Slow cookwok pan fry
Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)
NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used
Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich
delicious avour Cooking kangaroomeat is similar to cooking other red
meats and can be prepared in a varietyof ways but due to itrsquos low fat content it
is recommended to not overcook it
TIP 1
Marinate steaksand fillets in olive
oil and desiredseasonings for atleast 1 hour prior
to cooking
TIP 4
Burgers andKanga Bangas
should be cookedon medium heat
turning often untilcooked through
TIP 3
For best resultsalways allow
kangaroo meat torest after cooking
TIP 2
Steaks and filletsshould be cookedon high heat for
approx 4 minuteson each side fora medium-rare
finish
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WWW GOURM E T G AM E C OM A U
It has an energy (kj) content that stacksup well against other lean red meats
Terrific source of high-quality protein
Low in fat with less than 2 fat
Contains low levels of lsquoundesirablersquo saturated fats
Source of heart-friendly omega-3rsquos
Contains CLA which has antioxidant propertiesand may help reduce body fat in humans
Particularly rich source of the minerals iron and zinc
An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6
and Vitamin B12
For more nutritional information visit gourmetgamecomau
If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo
meat It gets the thumbs up on a widevariety of nutrition fronts
GLUTENFREE
HIGH INIRON
HIGH INPROTEIN
98 FATFREE
W W W G O U R M E T G A M E C O M A U
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51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533
f 08 8341 0345e salesmacromeatscom
wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame
instagramcomgourmetgame
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GLUTEN
FREE
HIGH IN
IRON
HIGH IN
PROTEIN
98 FAT
FREE
WWW GOURM E T G AM E C OM A U
Kangaroo meat is one of the mostsustainable lean and delicious
meats that Australia produces It issustainably and ethically sourced from
the open rangelands of Australia
Gourmet Game kangaroo is produced by Australiarsquosleading manufacturer of kangaroo meat Macro
Meats The Australian company has a long historyof innovation and excellence and are leaders in
the kangaroo industry Macro Meats implementsa lsquopaddock to platersquo Quality Assurance programwith food safety and consistent quality being of
paramount importance Every aspect of Macro Meatsprocesses are strictly regulated researched and closely
monitored to worldrsquos best practise standardsAll processes are audited by external auditing bodies
to ensure compliance to these standards
There is no farming of kangaroos in Australia
kangaroos range over extensive pastoral areas and areharvested in their own environment ndash no hormones orantibiotics are used Kangaroos are super active andgraze on natural foliage which produces a lean high
quality game meat
You will find Gourmet Game kangaroo meatproducts in the meat section of your local Coles
Woolworths and independent supermarket
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 313
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E DKangaroo Patties 500g Gourmet Game Kangaroo Mince 1 tsp native spice mix or BBQ spice mix12 red onion finely chopped1 clove garlic crushed2 tbsp lemon thyme leaves chopped2 tbsp parsley leaves chopped1 tsp lemon zest12 cup (35g) fresh breadcrumbs1 egg lightly whiskedSea salt amp freshly ground black pepperOlive oil sprayWild tomato chutney to serve
Apple amp Fennel Slaw 14 white cabbage shredded1 small fennel bulb finely sliced4 red apples coarsely grated
12 red onion peeled and finely sliced14 cup whole egg mayonnaise1 tbsp lemon juice1 tbsp finely chopped parsleySea salt amp freshly ground black pepper
W I T H W I L D T O M A T O C H U T N E Y A N D A P P L E A N D F E N N E L S L A W
KANGAROO BURGERS
FEEDS
8 PEOPLE
PREP 30m
COOK 15m
H O W T O C O O KPlace the mince spice mix onion garlicthyme parsley zest breadcrumbs eggsalt and pepper together in a large mixingbowl and mix until well combined Coverand refrigerate until required ideally at least2 hours to allow flavours to meld
For the slaw add all the ingredients togetherin a medium bowl mixing until well combinedCover and set aside until required
Preheat oven to 180degC (160degC fan-forced)Line a baking tray with baking paper
Heat a char-grill pan over medium-highheat for 2-3 minutes Meanwhile shape thekangaroo mixture into eight equal sized pattiesspray both sides with olive oil and cook pattiesfor 4 minutes each side Place patties onprepared baking tray and cook in preheated
oven for a further 10 minutesTo serve halve bread rolls then layer with wildtomato chutney kangaroo pattie and top withapple amp fennel slaw
FAT110g
CALS402
7212019 Gourmet Game Recipe Book 2015
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7212019 Gourmet Game Recipe Book 2015
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WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1kg Gourmet Game Diced Kangaroo 12 cup olive oil1 large onion chopped2 cloves garlic chopped2 tbsp sweet paprikaSea salt and ground black pepper14 cup flour400g canned crushed tomatoes1 green capsicum diced1 litre beef stockWater as needed1 tbsp flat leaf parsley finely chopped
To serve Cooked spiral pastaSour cream to serve
S E R V E D W I T H S P I R A L P A S T A A N D S O U R C R E A M
KANGAROO GOULASHH O W T O C O O KIn a large heavy based saucepan heat1 tablespoon of oil over a low heat cookonions garlic and paprika for 10 minutescovered until soft and fragrant Removefrom pan and set aside
Season kangaroo lightly with salt and pepperand toss in flour to coat Heat 2 tablespoonsoil in same saucepan add kangaroo in batchesand cook over a medium high heat 5-6minutes until well browned Keep adding extraoil to the pan as required
Return onion mixture to pan add tomatoescapsicum and enough stock to cover the meatand simmer covered for approximately2 hours adding extra water if needed toprevent the meat from drying out
Season to taste and cook uncovered for
10-15 minutes until sauce thickens slightlyToss spiral pasta with butter and season totaste Stir parsley through the goulash andserve on pasta with a dollop of sour cream
FEEDS
4-6 PEOPLE
PREP 60m
COOK 120mFAT163g
CALS328
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 613
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D
1kg Gourmet Game Kangaroo Mince
14 cup olive oil1 large brown onion peeled and chopped2 cloves garlic peeled and crushed1 tsp ground cinnamon1 tbsp tomato paste700ml bottle passata34 cup chopped flat leaf parsley1 tsp finely grated lemon zest1 tsp finely grated orange zestSea salt and freshly ground black pepper300g macaroni12 cup fresh breadcrumbs
Cheese Sauce 2 cups (500ml) milk50g butter14 cup flour1 cup grated cheddar1 cup grated ParmesanSalt flakes and freshly ground black pepper
KANGAROO PASTITSIOAdd onion garlic and cinnamon to pan
stirring until well combined cover and cookfor 10 minutes or until onion is soft
Return kangaroo to pan increasing heat tomedium Add tomato paste passata 12 cupparsley and zests stirring to combine cookfor 25 minutes Check seasoning and adjustaccordingly
For beacutechamel sauce place milk butter andflour together in a medium saucepan over amedium heat and slowly bring up to a simmerwhisking continuously until sauce becomessmooth and thick Reduce heat to low andcook sauce gently for 5 minutes Add 12 cupcheddar 12 cup parmesan and season withsalt and pepper stirring continuously untilcheese has melted and is well combinedRemove from heat
Cook macaroni according to pack instructions
and drainFor the topping combine breadcrumbsremaining parsley parmesan and cheddarstirring until combined
To assemble pastitsio evenly divide macaroniacross bottom of both baking dishes followedby kangaroo bolognese and finish with beacutechamelover the top To finish sprinkle over the toppingmixture Place one dish of pastitsio in preheatedoven and cook for 20-30 minutes or until top isgolden Allow the second dish to cool cover inplastic wrap and freeze for another time
H O W T O C O O K
Preheat oven to 200degC (180degC fan-forced)Lightly grease 2 x medium baking dishes
Heat 2 tablespoons olive oil in a largenonstick saucepan over a medium highheat Brown kangaroo in batches to preventmince stewing in pan (adding extra oliveoil if required) setting aside for later
In same pan that you cooked kangarooheat remaining olive oil over a low heat
MAKES 2 TRAYS
FEEDS 8 PEOPLE
PREP 25m
COOK 90mFAT150g
CALS430
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WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D8 x Gourmet Game Kanga Bangas
Sweet Potato Mash 700g sweet potato peeled and quartered13 cup (80ml) milk hot50g butter13 cup grated cheddar1 tbsp grainy mustard1 tbsp chopped chives
Caramelised Onion Gravy 2 tbsp olive oil2 large red onion sliced2 tsp plain flour2 tbsp brown sugar1 tbsp balsamic vinegar1 tbsp thyme leaves chopped2 cups (500ml) beef stockSea salt and freshly ground black pepper
W I T H S W E E T P O T A T O M A S H A N D C A R A M E L I S E D O N I O N G R AV Y
KANGA BANGASH O W T O C O O KPlace sweet potato in a large saucepan coverwith cold water bring to the boil and cook for15-20 minutes or until potato is tender Drainpotatoes cool for 5 minutes
While the potatoes are cooking heat olive oilin a medium saucepan over a medium heatAdd onion and cook for 5 minutes or until softAdd plain flour stirring until well combinedIncrease heat to high add sugar vinegarthyme and seasoning cooking for 2 minutesPour over beef stock bring to the boil andcook for 5-10 minutes until gravy thickens
Grill or pan-fry sausages for 10 minutes oruntil cooked
Mash potatoes with a potato masher Addhot milk butter cheddar mustard chives andseasoning stirring to combine
Serve kangaroo sausages with mash oniongravy and steamed greens
FEEDS
4 PEOPLE
PREP 10m
COOK 25mFAT
220gCALS
515
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WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts
Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste
KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper
Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly
In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine
For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet
elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts
FEEDS
4 PEOPLE
PREP 25m
COOK 15mFAT58g
CALS174
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WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze
W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081
KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)
Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside
Add remaining oil and increase heat tomedium-high brown the kangaroo in batches
Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute
Pour over the ale and beef stock stirring tocombine and bring to the boil
Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes
Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze
Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden
Serve with tomato sauce
FEEDS
6 PEOPLE
PREP 30m
COOK 2hFAT
203gCALS
390
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves
Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander
2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt
R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A
KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later
To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes
Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes
To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through
Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread
U S E F U L T I P
You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket
FEEDS
6 PEOPLE
PREP 15m
COOK 25hFAT119g
CALS323
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113
WWW GOURM E T G AM E C OM A U
CUTS METHOD COO KING TIMES
MarinatedSteak
Pan fryBBQ
4 minutes each side on high heat allow to rest for10 minutes before serving
Herb amp GarlicKebabs
Pan fryBBQ
3 minutes per side on high heat
Bush TomatoMeatballs
Pan fryBBQ oven
Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly
KangarooMini Roast
Ovenslow cook
Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender
KangarooMince
Pan frysimmer
Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly
CUTS METHOD COO KING TIMES
KangarooFillets
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangarooSteaks
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangaBangas
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooBurgers
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooDiced
Slow cookwok pan fry
Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)
NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used
Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich
delicious avour Cooking kangaroomeat is similar to cooking other red
meats and can be prepared in a varietyof ways but due to itrsquos low fat content it
is recommended to not overcook it
TIP 1
Marinate steaksand fillets in olive
oil and desiredseasonings for atleast 1 hour prior
to cooking
TIP 4
Burgers andKanga Bangas
should be cookedon medium heat
turning often untilcooked through
TIP 3
For best resultsalways allow
kangaroo meat torest after cooking
TIP 2
Steaks and filletsshould be cookedon high heat for
approx 4 minuteson each side fora medium-rare
finish
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213
WWW GOURM E T G AM E C OM A U
It has an energy (kj) content that stacksup well against other lean red meats
Terrific source of high-quality protein
Low in fat with less than 2 fat
Contains low levels of lsquoundesirablersquo saturated fats
Source of heart-friendly omega-3rsquos
Contains CLA which has antioxidant propertiesand may help reduce body fat in humans
Particularly rich source of the minerals iron and zinc
An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6
and Vitamin B12
For more nutritional information visit gourmetgamecomau
If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo
meat It gets the thumbs up on a widevariety of nutrition fronts
GLUTENFREE
HIGH INIRON
HIGH INPROTEIN
98 FATFREE
W W W G O U R M E T G A M E C O M A U
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313
51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533
f 08 8341 0345e salesmacromeatscom
wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame
instagramcomgourmetgame
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 313
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E DKangaroo Patties 500g Gourmet Game Kangaroo Mince 1 tsp native spice mix or BBQ spice mix12 red onion finely chopped1 clove garlic crushed2 tbsp lemon thyme leaves chopped2 tbsp parsley leaves chopped1 tsp lemon zest12 cup (35g) fresh breadcrumbs1 egg lightly whiskedSea salt amp freshly ground black pepperOlive oil sprayWild tomato chutney to serve
Apple amp Fennel Slaw 14 white cabbage shredded1 small fennel bulb finely sliced4 red apples coarsely grated
12 red onion peeled and finely sliced14 cup whole egg mayonnaise1 tbsp lemon juice1 tbsp finely chopped parsleySea salt amp freshly ground black pepper
W I T H W I L D T O M A T O C H U T N E Y A N D A P P L E A N D F E N N E L S L A W
KANGAROO BURGERS
FEEDS
8 PEOPLE
PREP 30m
COOK 15m
H O W T O C O O KPlace the mince spice mix onion garlicthyme parsley zest breadcrumbs eggsalt and pepper together in a large mixingbowl and mix until well combined Coverand refrigerate until required ideally at least2 hours to allow flavours to meld
For the slaw add all the ingredients togetherin a medium bowl mixing until well combinedCover and set aside until required
Preheat oven to 180degC (160degC fan-forced)Line a baking tray with baking paper
Heat a char-grill pan over medium-highheat for 2-3 minutes Meanwhile shape thekangaroo mixture into eight equal sized pattiesspray both sides with olive oil and cook pattiesfor 4 minutes each side Place patties onprepared baking tray and cook in preheated
oven for a further 10 minutesTo serve halve bread rolls then layer with wildtomato chutney kangaroo pattie and top withapple amp fennel slaw
FAT110g
CALS402
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 413
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 513
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1kg Gourmet Game Diced Kangaroo 12 cup olive oil1 large onion chopped2 cloves garlic chopped2 tbsp sweet paprikaSea salt and ground black pepper14 cup flour400g canned crushed tomatoes1 green capsicum diced1 litre beef stockWater as needed1 tbsp flat leaf parsley finely chopped
To serve Cooked spiral pastaSour cream to serve
S E R V E D W I T H S P I R A L P A S T A A N D S O U R C R E A M
KANGAROO GOULASHH O W T O C O O KIn a large heavy based saucepan heat1 tablespoon of oil over a low heat cookonions garlic and paprika for 10 minutescovered until soft and fragrant Removefrom pan and set aside
Season kangaroo lightly with salt and pepperand toss in flour to coat Heat 2 tablespoonsoil in same saucepan add kangaroo in batchesand cook over a medium high heat 5-6minutes until well browned Keep adding extraoil to the pan as required
Return onion mixture to pan add tomatoescapsicum and enough stock to cover the meatand simmer covered for approximately2 hours adding extra water if needed toprevent the meat from drying out
Season to taste and cook uncovered for
10-15 minutes until sauce thickens slightlyToss spiral pasta with butter and season totaste Stir parsley through the goulash andserve on pasta with a dollop of sour cream
FEEDS
4-6 PEOPLE
PREP 60m
COOK 120mFAT163g
CALS328
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 613
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D
1kg Gourmet Game Kangaroo Mince
14 cup olive oil1 large brown onion peeled and chopped2 cloves garlic peeled and crushed1 tsp ground cinnamon1 tbsp tomato paste700ml bottle passata34 cup chopped flat leaf parsley1 tsp finely grated lemon zest1 tsp finely grated orange zestSea salt and freshly ground black pepper300g macaroni12 cup fresh breadcrumbs
Cheese Sauce 2 cups (500ml) milk50g butter14 cup flour1 cup grated cheddar1 cup grated ParmesanSalt flakes and freshly ground black pepper
KANGAROO PASTITSIOAdd onion garlic and cinnamon to pan
stirring until well combined cover and cookfor 10 minutes or until onion is soft
Return kangaroo to pan increasing heat tomedium Add tomato paste passata 12 cupparsley and zests stirring to combine cookfor 25 minutes Check seasoning and adjustaccordingly
For beacutechamel sauce place milk butter andflour together in a medium saucepan over amedium heat and slowly bring up to a simmerwhisking continuously until sauce becomessmooth and thick Reduce heat to low andcook sauce gently for 5 minutes Add 12 cupcheddar 12 cup parmesan and season withsalt and pepper stirring continuously untilcheese has melted and is well combinedRemove from heat
Cook macaroni according to pack instructions
and drainFor the topping combine breadcrumbsremaining parsley parmesan and cheddarstirring until combined
To assemble pastitsio evenly divide macaroniacross bottom of both baking dishes followedby kangaroo bolognese and finish with beacutechamelover the top To finish sprinkle over the toppingmixture Place one dish of pastitsio in preheatedoven and cook for 20-30 minutes or until top isgolden Allow the second dish to cool cover inplastic wrap and freeze for another time
H O W T O C O O K
Preheat oven to 200degC (180degC fan-forced)Lightly grease 2 x medium baking dishes
Heat 2 tablespoons olive oil in a largenonstick saucepan over a medium highheat Brown kangaroo in batches to preventmince stewing in pan (adding extra oliveoil if required) setting aside for later
In same pan that you cooked kangarooheat remaining olive oil over a low heat
MAKES 2 TRAYS
FEEDS 8 PEOPLE
PREP 25m
COOK 90mFAT150g
CALS430
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 713
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D8 x Gourmet Game Kanga Bangas
Sweet Potato Mash 700g sweet potato peeled and quartered13 cup (80ml) milk hot50g butter13 cup grated cheddar1 tbsp grainy mustard1 tbsp chopped chives
Caramelised Onion Gravy 2 tbsp olive oil2 large red onion sliced2 tsp plain flour2 tbsp brown sugar1 tbsp balsamic vinegar1 tbsp thyme leaves chopped2 cups (500ml) beef stockSea salt and freshly ground black pepper
W I T H S W E E T P O T A T O M A S H A N D C A R A M E L I S E D O N I O N G R AV Y
KANGA BANGASH O W T O C O O KPlace sweet potato in a large saucepan coverwith cold water bring to the boil and cook for15-20 minutes or until potato is tender Drainpotatoes cool for 5 minutes
While the potatoes are cooking heat olive oilin a medium saucepan over a medium heatAdd onion and cook for 5 minutes or until softAdd plain flour stirring until well combinedIncrease heat to high add sugar vinegarthyme and seasoning cooking for 2 minutesPour over beef stock bring to the boil andcook for 5-10 minutes until gravy thickens
Grill or pan-fry sausages for 10 minutes oruntil cooked
Mash potatoes with a potato masher Addhot milk butter cheddar mustard chives andseasoning stirring to combine
Serve kangaroo sausages with mash oniongravy and steamed greens
FEEDS
4 PEOPLE
PREP 10m
COOK 25mFAT
220gCALS
515
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 813
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts
Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste
KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper
Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly
In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine
For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet
elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts
FEEDS
4 PEOPLE
PREP 25m
COOK 15mFAT58g
CALS174
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 913
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze
W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081
KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)
Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside
Add remaining oil and increase heat tomedium-high brown the kangaroo in batches
Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute
Pour over the ale and beef stock stirring tocombine and bring to the boil
Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes
Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze
Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden
Serve with tomato sauce
FEEDS
6 PEOPLE
PREP 30m
COOK 2hFAT
203gCALS
390
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves
Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander
2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt
R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A
KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later
To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes
Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes
To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through
Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread
U S E F U L T I P
You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket
FEEDS
6 PEOPLE
PREP 15m
COOK 25hFAT119g
CALS323
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113
WWW GOURM E T G AM E C OM A U
CUTS METHOD COO KING TIMES
MarinatedSteak
Pan fryBBQ
4 minutes each side on high heat allow to rest for10 minutes before serving
Herb amp GarlicKebabs
Pan fryBBQ
3 minutes per side on high heat
Bush TomatoMeatballs
Pan fryBBQ oven
Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly
KangarooMini Roast
Ovenslow cook
Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender
KangarooMince
Pan frysimmer
Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly
CUTS METHOD COO KING TIMES
KangarooFillets
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangarooSteaks
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangaBangas
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooBurgers
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooDiced
Slow cookwok pan fry
Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)
NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used
Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich
delicious avour Cooking kangaroomeat is similar to cooking other red
meats and can be prepared in a varietyof ways but due to itrsquos low fat content it
is recommended to not overcook it
TIP 1
Marinate steaksand fillets in olive
oil and desiredseasonings for atleast 1 hour prior
to cooking
TIP 4
Burgers andKanga Bangas
should be cookedon medium heat
turning often untilcooked through
TIP 3
For best resultsalways allow
kangaroo meat torest after cooking
TIP 2
Steaks and filletsshould be cookedon high heat for
approx 4 minuteson each side fora medium-rare
finish
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213
WWW GOURM E T G AM E C OM A U
It has an energy (kj) content that stacksup well against other lean red meats
Terrific source of high-quality protein
Low in fat with less than 2 fat
Contains low levels of lsquoundesirablersquo saturated fats
Source of heart-friendly omega-3rsquos
Contains CLA which has antioxidant propertiesand may help reduce body fat in humans
Particularly rich source of the minerals iron and zinc
An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6
and Vitamin B12
For more nutritional information visit gourmetgamecomau
If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo
meat It gets the thumbs up on a widevariety of nutrition fronts
GLUTENFREE
HIGH INIRON
HIGH INPROTEIN
98 FATFREE
W W W G O U R M E T G A M E C O M A U
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313
51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533
f 08 8341 0345e salesmacromeatscom
wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame
instagramcomgourmetgame
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 413
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 513
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1kg Gourmet Game Diced Kangaroo 12 cup olive oil1 large onion chopped2 cloves garlic chopped2 tbsp sweet paprikaSea salt and ground black pepper14 cup flour400g canned crushed tomatoes1 green capsicum diced1 litre beef stockWater as needed1 tbsp flat leaf parsley finely chopped
To serve Cooked spiral pastaSour cream to serve
S E R V E D W I T H S P I R A L P A S T A A N D S O U R C R E A M
KANGAROO GOULASHH O W T O C O O KIn a large heavy based saucepan heat1 tablespoon of oil over a low heat cookonions garlic and paprika for 10 minutescovered until soft and fragrant Removefrom pan and set aside
Season kangaroo lightly with salt and pepperand toss in flour to coat Heat 2 tablespoonsoil in same saucepan add kangaroo in batchesand cook over a medium high heat 5-6minutes until well browned Keep adding extraoil to the pan as required
Return onion mixture to pan add tomatoescapsicum and enough stock to cover the meatand simmer covered for approximately2 hours adding extra water if needed toprevent the meat from drying out
Season to taste and cook uncovered for
10-15 minutes until sauce thickens slightlyToss spiral pasta with butter and season totaste Stir parsley through the goulash andserve on pasta with a dollop of sour cream
FEEDS
4-6 PEOPLE
PREP 60m
COOK 120mFAT163g
CALS328
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 613
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D
1kg Gourmet Game Kangaroo Mince
14 cup olive oil1 large brown onion peeled and chopped2 cloves garlic peeled and crushed1 tsp ground cinnamon1 tbsp tomato paste700ml bottle passata34 cup chopped flat leaf parsley1 tsp finely grated lemon zest1 tsp finely grated orange zestSea salt and freshly ground black pepper300g macaroni12 cup fresh breadcrumbs
Cheese Sauce 2 cups (500ml) milk50g butter14 cup flour1 cup grated cheddar1 cup grated ParmesanSalt flakes and freshly ground black pepper
KANGAROO PASTITSIOAdd onion garlic and cinnamon to pan
stirring until well combined cover and cookfor 10 minutes or until onion is soft
Return kangaroo to pan increasing heat tomedium Add tomato paste passata 12 cupparsley and zests stirring to combine cookfor 25 minutes Check seasoning and adjustaccordingly
For beacutechamel sauce place milk butter andflour together in a medium saucepan over amedium heat and slowly bring up to a simmerwhisking continuously until sauce becomessmooth and thick Reduce heat to low andcook sauce gently for 5 minutes Add 12 cupcheddar 12 cup parmesan and season withsalt and pepper stirring continuously untilcheese has melted and is well combinedRemove from heat
Cook macaroni according to pack instructions
and drainFor the topping combine breadcrumbsremaining parsley parmesan and cheddarstirring until combined
To assemble pastitsio evenly divide macaroniacross bottom of both baking dishes followedby kangaroo bolognese and finish with beacutechamelover the top To finish sprinkle over the toppingmixture Place one dish of pastitsio in preheatedoven and cook for 20-30 minutes or until top isgolden Allow the second dish to cool cover inplastic wrap and freeze for another time
H O W T O C O O K
Preheat oven to 200degC (180degC fan-forced)Lightly grease 2 x medium baking dishes
Heat 2 tablespoons olive oil in a largenonstick saucepan over a medium highheat Brown kangaroo in batches to preventmince stewing in pan (adding extra oliveoil if required) setting aside for later
In same pan that you cooked kangarooheat remaining olive oil over a low heat
MAKES 2 TRAYS
FEEDS 8 PEOPLE
PREP 25m
COOK 90mFAT150g
CALS430
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 713
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D8 x Gourmet Game Kanga Bangas
Sweet Potato Mash 700g sweet potato peeled and quartered13 cup (80ml) milk hot50g butter13 cup grated cheddar1 tbsp grainy mustard1 tbsp chopped chives
Caramelised Onion Gravy 2 tbsp olive oil2 large red onion sliced2 tsp plain flour2 tbsp brown sugar1 tbsp balsamic vinegar1 tbsp thyme leaves chopped2 cups (500ml) beef stockSea salt and freshly ground black pepper
W I T H S W E E T P O T A T O M A S H A N D C A R A M E L I S E D O N I O N G R AV Y
KANGA BANGASH O W T O C O O KPlace sweet potato in a large saucepan coverwith cold water bring to the boil and cook for15-20 minutes or until potato is tender Drainpotatoes cool for 5 minutes
While the potatoes are cooking heat olive oilin a medium saucepan over a medium heatAdd onion and cook for 5 minutes or until softAdd plain flour stirring until well combinedIncrease heat to high add sugar vinegarthyme and seasoning cooking for 2 minutesPour over beef stock bring to the boil andcook for 5-10 minutes until gravy thickens
Grill or pan-fry sausages for 10 minutes oruntil cooked
Mash potatoes with a potato masher Addhot milk butter cheddar mustard chives andseasoning stirring to combine
Serve kangaroo sausages with mash oniongravy and steamed greens
FEEDS
4 PEOPLE
PREP 10m
COOK 25mFAT
220gCALS
515
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 813
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts
Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste
KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper
Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly
In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine
For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet
elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts
FEEDS
4 PEOPLE
PREP 25m
COOK 15mFAT58g
CALS174
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 913
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze
W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081
KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)
Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside
Add remaining oil and increase heat tomedium-high brown the kangaroo in batches
Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute
Pour over the ale and beef stock stirring tocombine and bring to the boil
Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes
Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze
Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden
Serve with tomato sauce
FEEDS
6 PEOPLE
PREP 30m
COOK 2hFAT
203gCALS
390
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves
Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander
2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt
R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A
KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later
To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes
Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes
To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through
Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread
U S E F U L T I P
You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket
FEEDS
6 PEOPLE
PREP 15m
COOK 25hFAT119g
CALS323
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113
WWW GOURM E T G AM E C OM A U
CUTS METHOD COO KING TIMES
MarinatedSteak
Pan fryBBQ
4 minutes each side on high heat allow to rest for10 minutes before serving
Herb amp GarlicKebabs
Pan fryBBQ
3 minutes per side on high heat
Bush TomatoMeatballs
Pan fryBBQ oven
Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly
KangarooMini Roast
Ovenslow cook
Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender
KangarooMince
Pan frysimmer
Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly
CUTS METHOD COO KING TIMES
KangarooFillets
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangarooSteaks
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangaBangas
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooBurgers
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooDiced
Slow cookwok pan fry
Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)
NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used
Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich
delicious avour Cooking kangaroomeat is similar to cooking other red
meats and can be prepared in a varietyof ways but due to itrsquos low fat content it
is recommended to not overcook it
TIP 1
Marinate steaksand fillets in olive
oil and desiredseasonings for atleast 1 hour prior
to cooking
TIP 4
Burgers andKanga Bangas
should be cookedon medium heat
turning often untilcooked through
TIP 3
For best resultsalways allow
kangaroo meat torest after cooking
TIP 2
Steaks and filletsshould be cookedon high heat for
approx 4 minuteson each side fora medium-rare
finish
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213
WWW GOURM E T G AM E C OM A U
It has an energy (kj) content that stacksup well against other lean red meats
Terrific source of high-quality protein
Low in fat with less than 2 fat
Contains low levels of lsquoundesirablersquo saturated fats
Source of heart-friendly omega-3rsquos
Contains CLA which has antioxidant propertiesand may help reduce body fat in humans
Particularly rich source of the minerals iron and zinc
An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6
and Vitamin B12
For more nutritional information visit gourmetgamecomau
If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo
meat It gets the thumbs up on a widevariety of nutrition fronts
GLUTENFREE
HIGH INIRON
HIGH INPROTEIN
98 FATFREE
W W W G O U R M E T G A M E C O M A U
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313
51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533
f 08 8341 0345e salesmacromeatscom
wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame
instagramcomgourmetgame
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 513
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1kg Gourmet Game Diced Kangaroo 12 cup olive oil1 large onion chopped2 cloves garlic chopped2 tbsp sweet paprikaSea salt and ground black pepper14 cup flour400g canned crushed tomatoes1 green capsicum diced1 litre beef stockWater as needed1 tbsp flat leaf parsley finely chopped
To serve Cooked spiral pastaSour cream to serve
S E R V E D W I T H S P I R A L P A S T A A N D S O U R C R E A M
KANGAROO GOULASHH O W T O C O O KIn a large heavy based saucepan heat1 tablespoon of oil over a low heat cookonions garlic and paprika for 10 minutescovered until soft and fragrant Removefrom pan and set aside
Season kangaroo lightly with salt and pepperand toss in flour to coat Heat 2 tablespoonsoil in same saucepan add kangaroo in batchesand cook over a medium high heat 5-6minutes until well browned Keep adding extraoil to the pan as required
Return onion mixture to pan add tomatoescapsicum and enough stock to cover the meatand simmer covered for approximately2 hours adding extra water if needed toprevent the meat from drying out
Season to taste and cook uncovered for
10-15 minutes until sauce thickens slightlyToss spiral pasta with butter and season totaste Stir parsley through the goulash andserve on pasta with a dollop of sour cream
FEEDS
4-6 PEOPLE
PREP 60m
COOK 120mFAT163g
CALS328
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 613
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D
1kg Gourmet Game Kangaroo Mince
14 cup olive oil1 large brown onion peeled and chopped2 cloves garlic peeled and crushed1 tsp ground cinnamon1 tbsp tomato paste700ml bottle passata34 cup chopped flat leaf parsley1 tsp finely grated lemon zest1 tsp finely grated orange zestSea salt and freshly ground black pepper300g macaroni12 cup fresh breadcrumbs
Cheese Sauce 2 cups (500ml) milk50g butter14 cup flour1 cup grated cheddar1 cup grated ParmesanSalt flakes and freshly ground black pepper
KANGAROO PASTITSIOAdd onion garlic and cinnamon to pan
stirring until well combined cover and cookfor 10 minutes or until onion is soft
Return kangaroo to pan increasing heat tomedium Add tomato paste passata 12 cupparsley and zests stirring to combine cookfor 25 minutes Check seasoning and adjustaccordingly
For beacutechamel sauce place milk butter andflour together in a medium saucepan over amedium heat and slowly bring up to a simmerwhisking continuously until sauce becomessmooth and thick Reduce heat to low andcook sauce gently for 5 minutes Add 12 cupcheddar 12 cup parmesan and season withsalt and pepper stirring continuously untilcheese has melted and is well combinedRemove from heat
Cook macaroni according to pack instructions
and drainFor the topping combine breadcrumbsremaining parsley parmesan and cheddarstirring until combined
To assemble pastitsio evenly divide macaroniacross bottom of both baking dishes followedby kangaroo bolognese and finish with beacutechamelover the top To finish sprinkle over the toppingmixture Place one dish of pastitsio in preheatedoven and cook for 20-30 minutes or until top isgolden Allow the second dish to cool cover inplastic wrap and freeze for another time
H O W T O C O O K
Preheat oven to 200degC (180degC fan-forced)Lightly grease 2 x medium baking dishes
Heat 2 tablespoons olive oil in a largenonstick saucepan over a medium highheat Brown kangaroo in batches to preventmince stewing in pan (adding extra oliveoil if required) setting aside for later
In same pan that you cooked kangarooheat remaining olive oil over a low heat
MAKES 2 TRAYS
FEEDS 8 PEOPLE
PREP 25m
COOK 90mFAT150g
CALS430
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 713
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D8 x Gourmet Game Kanga Bangas
Sweet Potato Mash 700g sweet potato peeled and quartered13 cup (80ml) milk hot50g butter13 cup grated cheddar1 tbsp grainy mustard1 tbsp chopped chives
Caramelised Onion Gravy 2 tbsp olive oil2 large red onion sliced2 tsp plain flour2 tbsp brown sugar1 tbsp balsamic vinegar1 tbsp thyme leaves chopped2 cups (500ml) beef stockSea salt and freshly ground black pepper
W I T H S W E E T P O T A T O M A S H A N D C A R A M E L I S E D O N I O N G R AV Y
KANGA BANGASH O W T O C O O KPlace sweet potato in a large saucepan coverwith cold water bring to the boil and cook for15-20 minutes or until potato is tender Drainpotatoes cool for 5 minutes
While the potatoes are cooking heat olive oilin a medium saucepan over a medium heatAdd onion and cook for 5 minutes or until softAdd plain flour stirring until well combinedIncrease heat to high add sugar vinegarthyme and seasoning cooking for 2 minutesPour over beef stock bring to the boil andcook for 5-10 minutes until gravy thickens
Grill or pan-fry sausages for 10 minutes oruntil cooked
Mash potatoes with a potato masher Addhot milk butter cheddar mustard chives andseasoning stirring to combine
Serve kangaroo sausages with mash oniongravy and steamed greens
FEEDS
4 PEOPLE
PREP 10m
COOK 25mFAT
220gCALS
515
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 813
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts
Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste
KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper
Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly
In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine
For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet
elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts
FEEDS
4 PEOPLE
PREP 25m
COOK 15mFAT58g
CALS174
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 913
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze
W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081
KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)
Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside
Add remaining oil and increase heat tomedium-high brown the kangaroo in batches
Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute
Pour over the ale and beef stock stirring tocombine and bring to the boil
Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes
Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze
Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden
Serve with tomato sauce
FEEDS
6 PEOPLE
PREP 30m
COOK 2hFAT
203gCALS
390
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves
Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander
2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt
R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A
KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later
To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes
Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes
To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through
Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread
U S E F U L T I P
You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket
FEEDS
6 PEOPLE
PREP 15m
COOK 25hFAT119g
CALS323
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113
WWW GOURM E T G AM E C OM A U
CUTS METHOD COO KING TIMES
MarinatedSteak
Pan fryBBQ
4 minutes each side on high heat allow to rest for10 minutes before serving
Herb amp GarlicKebabs
Pan fryBBQ
3 minutes per side on high heat
Bush TomatoMeatballs
Pan fryBBQ oven
Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly
KangarooMini Roast
Ovenslow cook
Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender
KangarooMince
Pan frysimmer
Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly
CUTS METHOD COO KING TIMES
KangarooFillets
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangarooSteaks
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangaBangas
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooBurgers
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooDiced
Slow cookwok pan fry
Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)
NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used
Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich
delicious avour Cooking kangaroomeat is similar to cooking other red
meats and can be prepared in a varietyof ways but due to itrsquos low fat content it
is recommended to not overcook it
TIP 1
Marinate steaksand fillets in olive
oil and desiredseasonings for atleast 1 hour prior
to cooking
TIP 4
Burgers andKanga Bangas
should be cookedon medium heat
turning often untilcooked through
TIP 3
For best resultsalways allow
kangaroo meat torest after cooking
TIP 2
Steaks and filletsshould be cookedon high heat for
approx 4 minuteson each side fora medium-rare
finish
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213
WWW GOURM E T G AM E C OM A U
It has an energy (kj) content that stacksup well against other lean red meats
Terrific source of high-quality protein
Low in fat with less than 2 fat
Contains low levels of lsquoundesirablersquo saturated fats
Source of heart-friendly omega-3rsquos
Contains CLA which has antioxidant propertiesand may help reduce body fat in humans
Particularly rich source of the minerals iron and zinc
An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6
and Vitamin B12
For more nutritional information visit gourmetgamecomau
If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo
meat It gets the thumbs up on a widevariety of nutrition fronts
GLUTENFREE
HIGH INIRON
HIGH INPROTEIN
98 FATFREE
W W W G O U R M E T G A M E C O M A U
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313
51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533
f 08 8341 0345e salesmacromeatscom
wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame
instagramcomgourmetgame
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 613
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D
1kg Gourmet Game Kangaroo Mince
14 cup olive oil1 large brown onion peeled and chopped2 cloves garlic peeled and crushed1 tsp ground cinnamon1 tbsp tomato paste700ml bottle passata34 cup chopped flat leaf parsley1 tsp finely grated lemon zest1 tsp finely grated orange zestSea salt and freshly ground black pepper300g macaroni12 cup fresh breadcrumbs
Cheese Sauce 2 cups (500ml) milk50g butter14 cup flour1 cup grated cheddar1 cup grated ParmesanSalt flakes and freshly ground black pepper
KANGAROO PASTITSIOAdd onion garlic and cinnamon to pan
stirring until well combined cover and cookfor 10 minutes or until onion is soft
Return kangaroo to pan increasing heat tomedium Add tomato paste passata 12 cupparsley and zests stirring to combine cookfor 25 minutes Check seasoning and adjustaccordingly
For beacutechamel sauce place milk butter andflour together in a medium saucepan over amedium heat and slowly bring up to a simmerwhisking continuously until sauce becomessmooth and thick Reduce heat to low andcook sauce gently for 5 minutes Add 12 cupcheddar 12 cup parmesan and season withsalt and pepper stirring continuously untilcheese has melted and is well combinedRemove from heat
Cook macaroni according to pack instructions
and drainFor the topping combine breadcrumbsremaining parsley parmesan and cheddarstirring until combined
To assemble pastitsio evenly divide macaroniacross bottom of both baking dishes followedby kangaroo bolognese and finish with beacutechamelover the top To finish sprinkle over the toppingmixture Place one dish of pastitsio in preheatedoven and cook for 20-30 minutes or until top isgolden Allow the second dish to cool cover inplastic wrap and freeze for another time
H O W T O C O O K
Preheat oven to 200degC (180degC fan-forced)Lightly grease 2 x medium baking dishes
Heat 2 tablespoons olive oil in a largenonstick saucepan over a medium highheat Brown kangaroo in batches to preventmince stewing in pan (adding extra oliveoil if required) setting aside for later
In same pan that you cooked kangarooheat remaining olive oil over a low heat
MAKES 2 TRAYS
FEEDS 8 PEOPLE
PREP 25m
COOK 90mFAT150g
CALS430
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 713
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D8 x Gourmet Game Kanga Bangas
Sweet Potato Mash 700g sweet potato peeled and quartered13 cup (80ml) milk hot50g butter13 cup grated cheddar1 tbsp grainy mustard1 tbsp chopped chives
Caramelised Onion Gravy 2 tbsp olive oil2 large red onion sliced2 tsp plain flour2 tbsp brown sugar1 tbsp balsamic vinegar1 tbsp thyme leaves chopped2 cups (500ml) beef stockSea salt and freshly ground black pepper
W I T H S W E E T P O T A T O M A S H A N D C A R A M E L I S E D O N I O N G R AV Y
KANGA BANGASH O W T O C O O KPlace sweet potato in a large saucepan coverwith cold water bring to the boil and cook for15-20 minutes or until potato is tender Drainpotatoes cool for 5 minutes
While the potatoes are cooking heat olive oilin a medium saucepan over a medium heatAdd onion and cook for 5 minutes or until softAdd plain flour stirring until well combinedIncrease heat to high add sugar vinegarthyme and seasoning cooking for 2 minutesPour over beef stock bring to the boil andcook for 5-10 minutes until gravy thickens
Grill or pan-fry sausages for 10 minutes oruntil cooked
Mash potatoes with a potato masher Addhot milk butter cheddar mustard chives andseasoning stirring to combine
Serve kangaroo sausages with mash oniongravy and steamed greens
FEEDS
4 PEOPLE
PREP 10m
COOK 25mFAT
220gCALS
515
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 813
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts
Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste
KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper
Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly
In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine
For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet
elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts
FEEDS
4 PEOPLE
PREP 25m
COOK 15mFAT58g
CALS174
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 913
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze
W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081
KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)
Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside
Add remaining oil and increase heat tomedium-high brown the kangaroo in batches
Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute
Pour over the ale and beef stock stirring tocombine and bring to the boil
Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes
Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze
Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden
Serve with tomato sauce
FEEDS
6 PEOPLE
PREP 30m
COOK 2hFAT
203gCALS
390
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves
Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander
2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt
R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A
KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later
To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes
Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes
To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through
Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread
U S E F U L T I P
You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket
FEEDS
6 PEOPLE
PREP 15m
COOK 25hFAT119g
CALS323
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113
WWW GOURM E T G AM E C OM A U
CUTS METHOD COO KING TIMES
MarinatedSteak
Pan fryBBQ
4 minutes each side on high heat allow to rest for10 minutes before serving
Herb amp GarlicKebabs
Pan fryBBQ
3 minutes per side on high heat
Bush TomatoMeatballs
Pan fryBBQ oven
Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly
KangarooMini Roast
Ovenslow cook
Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender
KangarooMince
Pan frysimmer
Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly
CUTS METHOD COO KING TIMES
KangarooFillets
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangarooSteaks
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangaBangas
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooBurgers
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooDiced
Slow cookwok pan fry
Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)
NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used
Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich
delicious avour Cooking kangaroomeat is similar to cooking other red
meats and can be prepared in a varietyof ways but due to itrsquos low fat content it
is recommended to not overcook it
TIP 1
Marinate steaksand fillets in olive
oil and desiredseasonings for atleast 1 hour prior
to cooking
TIP 4
Burgers andKanga Bangas
should be cookedon medium heat
turning often untilcooked through
TIP 3
For best resultsalways allow
kangaroo meat torest after cooking
TIP 2
Steaks and filletsshould be cookedon high heat for
approx 4 minuteson each side fora medium-rare
finish
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213
WWW GOURM E T G AM E C OM A U
It has an energy (kj) content that stacksup well against other lean red meats
Terrific source of high-quality protein
Low in fat with less than 2 fat
Contains low levels of lsquoundesirablersquo saturated fats
Source of heart-friendly omega-3rsquos
Contains CLA which has antioxidant propertiesand may help reduce body fat in humans
Particularly rich source of the minerals iron and zinc
An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6
and Vitamin B12
For more nutritional information visit gourmetgamecomau
If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo
meat It gets the thumbs up on a widevariety of nutrition fronts
GLUTENFREE
HIGH INIRON
HIGH INPROTEIN
98 FATFREE
W W W G O U R M E T G A M E C O M A U
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313
51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533
f 08 8341 0345e salesmacromeatscom
wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame
instagramcomgourmetgame
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 713
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D8 x Gourmet Game Kanga Bangas
Sweet Potato Mash 700g sweet potato peeled and quartered13 cup (80ml) milk hot50g butter13 cup grated cheddar1 tbsp grainy mustard1 tbsp chopped chives
Caramelised Onion Gravy 2 tbsp olive oil2 large red onion sliced2 tsp plain flour2 tbsp brown sugar1 tbsp balsamic vinegar1 tbsp thyme leaves chopped2 cups (500ml) beef stockSea salt and freshly ground black pepper
W I T H S W E E T P O T A T O M A S H A N D C A R A M E L I S E D O N I O N G R AV Y
KANGA BANGASH O W T O C O O KPlace sweet potato in a large saucepan coverwith cold water bring to the boil and cook for15-20 minutes or until potato is tender Drainpotatoes cool for 5 minutes
While the potatoes are cooking heat olive oilin a medium saucepan over a medium heatAdd onion and cook for 5 minutes or until softAdd plain flour stirring until well combinedIncrease heat to high add sugar vinegarthyme and seasoning cooking for 2 minutesPour over beef stock bring to the boil andcook for 5-10 minutes until gravy thickens
Grill or pan-fry sausages for 10 minutes oruntil cooked
Mash potatoes with a potato masher Addhot milk butter cheddar mustard chives andseasoning stirring to combine
Serve kangaroo sausages with mash oniongravy and steamed greens
FEEDS
4 PEOPLE
PREP 10m
COOK 25mFAT
220gCALS
515
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 813
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts
Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste
KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper
Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly
In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine
For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet
elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts
FEEDS
4 PEOPLE
PREP 25m
COOK 15mFAT58g
CALS174
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 913
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze
W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081
KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)
Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside
Add remaining oil and increase heat tomedium-high brown the kangaroo in batches
Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute
Pour over the ale and beef stock stirring tocombine and bring to the boil
Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes
Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze
Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden
Serve with tomato sauce
FEEDS
6 PEOPLE
PREP 30m
COOK 2hFAT
203gCALS
390
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves
Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander
2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt
R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A
KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later
To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes
Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes
To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through
Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread
U S E F U L T I P
You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket
FEEDS
6 PEOPLE
PREP 15m
COOK 25hFAT119g
CALS323
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113
WWW GOURM E T G AM E C OM A U
CUTS METHOD COO KING TIMES
MarinatedSteak
Pan fryBBQ
4 minutes each side on high heat allow to rest for10 minutes before serving
Herb amp GarlicKebabs
Pan fryBBQ
3 minutes per side on high heat
Bush TomatoMeatballs
Pan fryBBQ oven
Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly
KangarooMini Roast
Ovenslow cook
Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender
KangarooMince
Pan frysimmer
Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly
CUTS METHOD COO KING TIMES
KangarooFillets
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangarooSteaks
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangaBangas
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooBurgers
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooDiced
Slow cookwok pan fry
Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)
NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used
Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich
delicious avour Cooking kangaroomeat is similar to cooking other red
meats and can be prepared in a varietyof ways but due to itrsquos low fat content it
is recommended to not overcook it
TIP 1
Marinate steaksand fillets in olive
oil and desiredseasonings for atleast 1 hour prior
to cooking
TIP 4
Burgers andKanga Bangas
should be cookedon medium heat
turning often untilcooked through
TIP 3
For best resultsalways allow
kangaroo meat torest after cooking
TIP 2
Steaks and filletsshould be cookedon high heat for
approx 4 minuteson each side fora medium-rare
finish
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213
WWW GOURM E T G AM E C OM A U
It has an energy (kj) content that stacksup well against other lean red meats
Terrific source of high-quality protein
Low in fat with less than 2 fat
Contains low levels of lsquoundesirablersquo saturated fats
Source of heart-friendly omega-3rsquos
Contains CLA which has antioxidant propertiesand may help reduce body fat in humans
Particularly rich source of the minerals iron and zinc
An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6
and Vitamin B12
For more nutritional information visit gourmetgamecomau
If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo
meat It gets the thumbs up on a widevariety of nutrition fronts
GLUTENFREE
HIGH INIRON
HIGH INPROTEIN
98 FATFREE
W W W G O U R M E T G A M E C O M A U
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313
51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533
f 08 8341 0345e salesmacromeatscom
wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame
instagramcomgourmetgame
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 813
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts
Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste
KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper
Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly
In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine
For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet
elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts
FEEDS
4 PEOPLE
PREP 25m
COOK 15mFAT58g
CALS174
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 913
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze
W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081
KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)
Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside
Add remaining oil and increase heat tomedium-high brown the kangaroo in batches
Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute
Pour over the ale and beef stock stirring tocombine and bring to the boil
Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes
Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze
Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden
Serve with tomato sauce
FEEDS
6 PEOPLE
PREP 30m
COOK 2hFAT
203gCALS
390
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves
Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander
2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt
R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A
KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later
To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes
Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes
To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through
Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread
U S E F U L T I P
You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket
FEEDS
6 PEOPLE
PREP 15m
COOK 25hFAT119g
CALS323
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113
WWW GOURM E T G AM E C OM A U
CUTS METHOD COO KING TIMES
MarinatedSteak
Pan fryBBQ
4 minutes each side on high heat allow to rest for10 minutes before serving
Herb amp GarlicKebabs
Pan fryBBQ
3 minutes per side on high heat
Bush TomatoMeatballs
Pan fryBBQ oven
Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly
KangarooMini Roast
Ovenslow cook
Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender
KangarooMince
Pan frysimmer
Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly
CUTS METHOD COO KING TIMES
KangarooFillets
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangarooSteaks
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangaBangas
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooBurgers
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooDiced
Slow cookwok pan fry
Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)
NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used
Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich
delicious avour Cooking kangaroomeat is similar to cooking other red
meats and can be prepared in a varietyof ways but due to itrsquos low fat content it
is recommended to not overcook it
TIP 1
Marinate steaksand fillets in olive
oil and desiredseasonings for atleast 1 hour prior
to cooking
TIP 4
Burgers andKanga Bangas
should be cookedon medium heat
turning often untilcooked through
TIP 3
For best resultsalways allow
kangaroo meat torest after cooking
TIP 2
Steaks and filletsshould be cookedon high heat for
approx 4 minuteson each side fora medium-rare
finish
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213
WWW GOURM E T G AM E C OM A U
It has an energy (kj) content that stacksup well against other lean red meats
Terrific source of high-quality protein
Low in fat with less than 2 fat
Contains low levels of lsquoundesirablersquo saturated fats
Source of heart-friendly omega-3rsquos
Contains CLA which has antioxidant propertiesand may help reduce body fat in humans
Particularly rich source of the minerals iron and zinc
An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6
and Vitamin B12
For more nutritional information visit gourmetgamecomau
If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo
meat It gets the thumbs up on a widevariety of nutrition fronts
GLUTENFREE
HIGH INIRON
HIGH INPROTEIN
98 FATFREE
W W W G O U R M E T G A M E C O M A U
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313
51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533
f 08 8341 0345e salesmacromeatscom
wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame
instagramcomgourmetgame
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 913
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze
W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081
KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)
Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside
Add remaining oil and increase heat tomedium-high brown the kangaroo in batches
Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute
Pour over the ale and beef stock stirring tocombine and bring to the boil
Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes
Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze
Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden
Serve with tomato sauce
FEEDS
6 PEOPLE
PREP 30m
COOK 2hFAT
203gCALS
390
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves
Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander
2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt
R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A
KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later
To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes
Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes
To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through
Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread
U S E F U L T I P
You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket
FEEDS
6 PEOPLE
PREP 15m
COOK 25hFAT119g
CALS323
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113
WWW GOURM E T G AM E C OM A U
CUTS METHOD COO KING TIMES
MarinatedSteak
Pan fryBBQ
4 minutes each side on high heat allow to rest for10 minutes before serving
Herb amp GarlicKebabs
Pan fryBBQ
3 minutes per side on high heat
Bush TomatoMeatballs
Pan fryBBQ oven
Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly
KangarooMini Roast
Ovenslow cook
Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender
KangarooMince
Pan frysimmer
Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly
CUTS METHOD COO KING TIMES
KangarooFillets
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangarooSteaks
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangaBangas
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooBurgers
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooDiced
Slow cookwok pan fry
Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)
NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used
Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich
delicious avour Cooking kangaroomeat is similar to cooking other red
meats and can be prepared in a varietyof ways but due to itrsquos low fat content it
is recommended to not overcook it
TIP 1
Marinate steaksand fillets in olive
oil and desiredseasonings for atleast 1 hour prior
to cooking
TIP 4
Burgers andKanga Bangas
should be cookedon medium heat
turning often untilcooked through
TIP 3
For best resultsalways allow
kangaroo meat torest after cooking
TIP 2
Steaks and filletsshould be cookedon high heat for
approx 4 minuteson each side fora medium-rare
finish
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213
WWW GOURM E T G AM E C OM A U
It has an energy (kj) content that stacksup well against other lean red meats
Terrific source of high-quality protein
Low in fat with less than 2 fat
Contains low levels of lsquoundesirablersquo saturated fats
Source of heart-friendly omega-3rsquos
Contains CLA which has antioxidant propertiesand may help reduce body fat in humans
Particularly rich source of the minerals iron and zinc
An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6
and Vitamin B12
For more nutritional information visit gourmetgamecomau
If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo
meat It gets the thumbs up on a widevariety of nutrition fronts
GLUTENFREE
HIGH INIRON
HIGH INPROTEIN
98 FATFREE
W W W G O U R M E T G A M E C O M A U
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313
51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533
f 08 8341 0345e salesmacromeatscom
wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame
instagramcomgourmetgame
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013
WWW GOURM E T G AM E C OM A U
W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves
Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander
2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt
R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A
KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later
To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes
Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes
To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through
Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread
U S E F U L T I P
You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket
FEEDS
6 PEOPLE
PREP 15m
COOK 25hFAT119g
CALS323
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113
WWW GOURM E T G AM E C OM A U
CUTS METHOD COO KING TIMES
MarinatedSteak
Pan fryBBQ
4 minutes each side on high heat allow to rest for10 minutes before serving
Herb amp GarlicKebabs
Pan fryBBQ
3 minutes per side on high heat
Bush TomatoMeatballs
Pan fryBBQ oven
Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly
KangarooMini Roast
Ovenslow cook
Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender
KangarooMince
Pan frysimmer
Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly
CUTS METHOD COO KING TIMES
KangarooFillets
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangarooSteaks
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangaBangas
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooBurgers
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooDiced
Slow cookwok pan fry
Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)
NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used
Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich
delicious avour Cooking kangaroomeat is similar to cooking other red
meats and can be prepared in a varietyof ways but due to itrsquos low fat content it
is recommended to not overcook it
TIP 1
Marinate steaksand fillets in olive
oil and desiredseasonings for atleast 1 hour prior
to cooking
TIP 4
Burgers andKanga Bangas
should be cookedon medium heat
turning often untilcooked through
TIP 3
For best resultsalways allow
kangaroo meat torest after cooking
TIP 2
Steaks and filletsshould be cookedon high heat for
approx 4 minuteson each side fora medium-rare
finish
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213
WWW GOURM E T G AM E C OM A U
It has an energy (kj) content that stacksup well against other lean red meats
Terrific source of high-quality protein
Low in fat with less than 2 fat
Contains low levels of lsquoundesirablersquo saturated fats
Source of heart-friendly omega-3rsquos
Contains CLA which has antioxidant propertiesand may help reduce body fat in humans
Particularly rich source of the minerals iron and zinc
An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6
and Vitamin B12
For more nutritional information visit gourmetgamecomau
If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo
meat It gets the thumbs up on a widevariety of nutrition fronts
GLUTENFREE
HIGH INIRON
HIGH INPROTEIN
98 FATFREE
W W W G O U R M E T G A M E C O M A U
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313
51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533
f 08 8341 0345e salesmacromeatscom
wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame
instagramcomgourmetgame
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113
WWW GOURM E T G AM E C OM A U
CUTS METHOD COO KING TIMES
MarinatedSteak
Pan fryBBQ
4 minutes each side on high heat allow to rest for10 minutes before serving
Herb amp GarlicKebabs
Pan fryBBQ
3 minutes per side on high heat
Bush TomatoMeatballs
Pan fryBBQ oven
Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly
KangarooMini Roast
Ovenslow cook
Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender
KangarooMince
Pan frysimmer
Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly
CUTS METHOD COO KING TIMES
KangarooFillets
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangarooSteaks
Pan fryBBQ oven
4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving
KangaBangas
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooBurgers
Pan fryBBQ
Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly
KangarooDiced
Slow cookwok pan fry
Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)
NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used
Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich
delicious avour Cooking kangaroomeat is similar to cooking other red
meats and can be prepared in a varietyof ways but due to itrsquos low fat content it
is recommended to not overcook it
TIP 1
Marinate steaksand fillets in olive
oil and desiredseasonings for atleast 1 hour prior
to cooking
TIP 4
Burgers andKanga Bangas
should be cookedon medium heat
turning often untilcooked through
TIP 3
For best resultsalways allow
kangaroo meat torest after cooking
TIP 2
Steaks and filletsshould be cookedon high heat for
approx 4 minuteson each side fora medium-rare
finish
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213
WWW GOURM E T G AM E C OM A U
It has an energy (kj) content that stacksup well against other lean red meats
Terrific source of high-quality protein
Low in fat with less than 2 fat
Contains low levels of lsquoundesirablersquo saturated fats
Source of heart-friendly omega-3rsquos
Contains CLA which has antioxidant propertiesand may help reduce body fat in humans
Particularly rich source of the minerals iron and zinc
An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6
and Vitamin B12
For more nutritional information visit gourmetgamecomau
If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo
meat It gets the thumbs up on a widevariety of nutrition fronts
GLUTENFREE
HIGH INIRON
HIGH INPROTEIN
98 FATFREE
W W W G O U R M E T G A M E C O M A U
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313
51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533
f 08 8341 0345e salesmacromeatscom
wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame
instagramcomgourmetgame
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213
WWW GOURM E T G AM E C OM A U
It has an energy (kj) content that stacksup well against other lean red meats
Terrific source of high-quality protein
Low in fat with less than 2 fat
Contains low levels of lsquoundesirablersquo saturated fats
Source of heart-friendly omega-3rsquos
Contains CLA which has antioxidant propertiesand may help reduce body fat in humans
Particularly rich source of the minerals iron and zinc
An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6
and Vitamin B12
For more nutritional information visit gourmetgamecomau
If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo
meat It gets the thumbs up on a widevariety of nutrition fronts
GLUTENFREE
HIGH INIRON
HIGH INPROTEIN
98 FATFREE
W W W G O U R M E T G A M E C O M A U
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313
51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533
f 08 8341 0345e salesmacromeatscom
wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame
instagramcomgourmetgame
7212019 Gourmet Game Recipe Book 2015
httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313
51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533
f 08 8341 0345e salesmacromeatscom
wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame
instagramcomgourmetgame