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Grilled Kangaroo with Balsamic Mushrooms and Creamed Corn

Monday, 23 May 2011

Formed in 1794, Keevil and Keevil is the oldest butcher in London's Smithfield Market, supplying meat to restaurants and butcher shops to wholesalers. Besides wholesale trade, they also offer a wide variety of meat products for retail customers and they are now delivering fresh meats and poultry across the UK via their online store. They offer many different breeds of beef and their Grass-Fed Australian beef is currently available to order online. They also offer specialist meats including kangaroo, crocodile, wild boar and ostrich. I was offered to review their beef and specialist meats. Since I've not had kangaroo nor crocodile, I asked for those to try.

Keevil and Keevil, London

Kangaroo meat is high in protein and low in fat (about 2%), about 40% of which is long-chain polyunsaturated fatty acid molecules which are believed to improve blood flow, reduce the blood's tendency to clot, and thereby reduce the risk of heart attack and stroke. It is high in protein and also rich in minerals such as zinc and iron. Besides, Kangaroo meat may be the highest known source of the healthy fat, conjugated linoleic acid (CLA), which possess potential anti-carcinogenic and anti-diabetes properties, in addition to reducing obesity and atherosclerosis. Read here if you want to now more about the benefits.

Grilled Kangaroo with Balsamic Mushrooms and Creamed Corn

The piece of meat I got had no visible fats or marbling in the meat like beef. Because of its low fat content, kangaroo should be cooked quickly or at controlled temperatures to prevent the meat becoming too dry. The original recipe involves cooking the kangaroo using sous vide, which is cooking the meat at controlled low temperatures in a vacuum pack. I didn't have the proper equipment, so I grilled the meat like what I usually do with beef steaks to medium rare.

Grilled Kangaroo with Balsamic Mushrooms and Creamed Corn

The meat turned out surprisingly tender and juicy. The texture of the meat is like beef but the flavour is totally different and has a very mild game taste. Since the flavour is so subtle, I wouldn't suggest using strong marinades, not unless you want to mask the gamey flavour on purpose. I happen to like gamey flavours and so I excluded the port in the marinade. Wildboar: For me I felt that the kangaroo meat was slightly gamey and looked and felt a lot like beef. Wasn't a fan of the components individually: red wine sauce too tart, sweetcorn too sweet. But together they all melded together brilliantly.

Just don't think of it as cute, think it's healthy ;-P

Grilled Kangaroo with Balsamic Mushrooms and Creamed Corn

Grilled Kangaroo with Balsamic Mushrooms and Creamed Corn

Printable recipe
Adapted from Ben O'Donoghue's recipe on Masterchef Australia
By Pig Pig's Corner

Prep time: 30 mins
Marinate time: 1 hr or longer
Cook time: 1 hr
Yield: serves 2

For kangaroo:
  • 500 g kangaroo rump - cut into 2 equal portions
  • 2 tbs fresh thyme - finely chopped
  • 1 lemon's zest - grated
  • 3 cloves garlic - finely chopped
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tbs truffle oil (plus more for rubbing)
For red wine sauce:
  • 1 shallot - sliced
  • 1 cup red wine
  • 1 cup low sodium beef stock
  • 25 g butter (plus more for sauteing shallots)
  • Salt
  • Pepper
For creamed corn:
  • 1 cup corn (I used canned corn)
  • 1 cup single cream
  • 1 clove garlic - crushed
  • Salt
  • Pepper
For balsamic mushrooms:
  • 25 g dried mushrooms (I used a mixture of oyster, porcini and shiitake)
  • 3/4 cup boiling hot water
  • 60 g (about 4) fresh shiitake mushrooms - sliced
  • 1 tbs butter
  • 3 cloves garlic
  • 1/2 cup low sodium beef stock
  • 2 tbs balsamic glaze (more or less to taste)
  • 1 handful fresh parsley - coarsely chopped
  • Salt
  • Freshly ground black pepper
For beef:
  • Mix together thyme, lemon's zest, garlic, salt, pepper and 1/2 tbs truffle oil. Rub this mixture all over kangaroo steaks. Leave this to marinate for at least 1 hr.
  • Grill the meat for about 2 mins each side (for medium rare).
  • Rub/brush more truffle oil all over the grilled steaks immediately, cover losely with foil and leave to rest for at least 10 mins.
  • Serve kangaroo over balsamic mushrooms and creamed corn; drizzled with sauce.
For red wine sauce:
  • Saute shallots in a bit of butter until soft and translucent.
  • Pour in red wine and beef stock. Boil to reduce by 3/4. Remove from heat, stir in all the butter and keep warm.
For creamed corn: start early as this takes about 30 mins or longer to reduce.
  • Place the corn, cream and garlic into a saucepan. Cook until reduced by half; then puree with a stick blender until very smooth. Season to taste. [Boil on medium heat as the cream will rise and spill over if the heat is too high. Stir occasionally.]
For balsamic mushrooms:
  • Soak dried mushrooms in 3/4 cup of hot water until softened (about 15-30 mins). Drain and squeeze dry. Keep the mushroom soaking water aside for later use.
  • Heat butter in a saucepan, add fresh shiitake and softened mushrooms and sauté for 1-2 mins.
  • Add the soaking water until it is almost evaporated.
  • Stir in balsamic glaze and season to taste with salt and pepper.
  • Remove from heat and mix in chopped parsley.
Grilled Kangaroo with Balsamic Mushrooms and Creamed Corn

Keevil and Keevil is currently offering an 25% off introductory offer on their usual Australian beef prices. Please see for their full Beef range or phone 0207 248 3185. Offer expires at Midnight on 20th June 2011.

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