Kangaroo Boneless Denver Leg
10 vacuum sealed packs, approximately 2 lbs. each (about 20 lbs.)
Cannot be shipped to California.
Kangaroo boneless Denver legs are a kangaroo leg with the bones and the inedible silver skin removed. The individual muscles from the kangaroo’s leg have been separated for your convenience. At this point the muscles are ready to be roasted or braised whole or sliced, and can also be cut into cubes for use as kangaroo stew meat.
Kangaroo meat’s flavor is somewhat similar to beef, but sweeter with a touch of smokiness.
Like most game meats, ruby-red kangaroo meat is low in fat (~2%) and cholesterol and high in protein. Roo meat is also naturally high in CLA (conjugated linoleic acid) which is believed to have health benefits.
All kangaroo meat is irradiated as part of processing in Australia.
Store the individually wrapped sections in your freezer until you're ready to use them, then thaw as many packages as you need.Thawing Tips
RECIPES & TIPS
Cook kangaroo muscles whole, sliced, or cut into cubes for use as stew meat. Kangaroo leg meat is best roasted, braised, or stewed.
To help ensure a moist, tender result, kangaroo meat can be barded, (wrapped with bacon or pancetta) which will release moisturizing fat as it cooks and impart a little extra smokiness. When the kangaroo is done cooking, the bacon can be served with it or removed for some other use.
Kangaroo is also good marinated, as long as the marinade’s flavors are kept on the subtle side so the meat's flavor still shines through.
Kangaroo meat is best left to rest (covered) after cooking so the juices can thicken & won't run out when it's sliced. The amount of time it should rest varies depending on the size of the pieces of meat. Whole leg muscle roasts will need at least 15 minutes.
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.
While sauces can certainly be used at your discretion, we recommend leaving roo meat un-sauced so that its exciting natural flavor is not covered.
Internal Cooking Temps for Kangaroo:*
Rare – 135°
Medium Rare – 140°-150°
Medium – 140°-145°
Medium Well – 160°
Well Done – 165° and above
* The USDA recommends cooking all wild game meats to an internal temperature of 165 degrees.