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Kangaroo ideas

post #1 of 3
Thread Starter 

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.

post #2 of 3

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

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #3 of 3

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

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