Size:	Two 5lb packs (approx. 10lbs total).
Features:	Wild, Frozen
Origin:	Australia

Extremely versatile, ground kangaroo meat can be used in almost any recipe calling for ground beef or venison as long as its very low fat content is taken into account.  Because it’s so easy to cook, ground kangaroo is a great way to try this exotic meat for the first time.

Kangaroo meat is full-bodied in flavor (beefy with a hint of smokiness) with similarities to venison.  There is virtually no fat (around 2%) and little connective tissue, so it cooks extremely quickly.  Compared to lean beef, kangaroo meat offers more protein and significantly lower cholesterol while still containing high amounts of iron and zinc.  It is the highest known source of natural Conjugated Linoleic Acid (CLA), containing as much as five times the amount found in lamb.

Store ground kangaroo in your freezer until you're ready to use it, then thaw as many packages as you need. For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.

We do not recommend refreezing unused raw portions.

Use ground kangaroo meat in place of ground beef in your favorite recipes, season it for use as kangaroo sausage, or form it into burger patties. Be aware that it will cook quickly because the meat is so lean.

If you’re concerned about kangaroo’s low fat content resulting in dry burgers, try finely chopping raw bacon and adding it to your burger mix prior to forming patties.  In addition to adding moistening fat, it will amp up kangaroo’s natural smokiness.

Flavors that work well with other game meats (particularly venison) are often used with kangaroo.  For example: juniper berries, garlic, thyme, bacon, pancetta, berries (try wild huckleberries!), red wine, and port.

Burger Recipes
Ground Meat Recipes
Kangaroo Recipes

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