Australia, OCEANIA
Kangaroo is the national animal of Australia, ok a silly piece of information…but how many of you know that it is not farmed but hunted for meat . Snakes, crocodiles, lizards and kangaroos were eaten by the aborigines and later on, it was solely meant for a dog’s meal. Nevertheless, as Kangaroo is low in fat , the local settlers preferred kangaroo’s meat to beef and pork.
Kangaroo is served in upscale dining restaurants in Australia and is very easy to cook . It is best for barbecue purposes and it can be seared in a skillet over high heat. Lesser cuts of the game are well suited for slow cooking, braising and stewing. Kangaroo’s meat is surprisingly tender, despite the fact that it is one of the strongest marsupials…those two powerful back legs.
The weirdest part of eating a kangaroo is eating kangaroo’s tail. The idea of utilizing animal scrapple is applied to Australian weird foods as well. The kangaroo tail soup is the lowest in cholesterol and can be cooked with vegetables and beef stock to make a soup. This tail delicacy is served with potato dumplings. The tail must be chewy and I cannot imagine chewing the hairy end of an animal.
I don’t think the Europeans need to feel bad about eating it this way as some European settlers had the experience of tasting kangaroo when in Australia. Recently a competition was conducted for twisting the name of kangaroo meat delicacy so that it will not be offensive for certain diners to eat the animal, which marks their national identity. This competition might tell you about the degree of weirdness involved in eating kangaroo, just because it is palatable. However, personally, I would love to taste this weird food because it is an edible marsupial, like deer.
Ask-men about the meat
