Kangaroo ideas

Discussion in 'Professional Chefs' started by barry carlton, Apr 1, 2012.

  1. barry carlton

    barry carlton

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    Culinary Student
    The restaurant I work at PT is a small French Bistro type. The owner/chef is a 4 star saucier trained in France.

    That said, he decided to serve Kangaroo this weekend. He pounded slices of what looked like slices of lion (medallions). He has tried 2 sauces, the first I did not taste, the second was a fairly simple wine reduction sauce. He has never made Kangaroo before.

    Any ideas?

    PS  next weekend is going to be another adventure....alligator.
     
  2. duckfat

    duckfat

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    I've fried and blackened more Gator tail than I'd care to remember. We used to buy it needled.

    Dave
     
  3. greycats

    greycats

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    Keep it as medallions, cook it rare and let it rest for 5-8 minutes before serving.. works well with greek salad or a jus to provide a contrast to what i'd consider a gamey tasting red meat.  Beetroot risotto goes very well with it, works in with the australian theme of kanga too