Availablity: Out of Stock
Choose 8 or 10lbs, * (Each Medallion Approx. 4oz)
These medallions are cut to order. Please allow 48 hours to ship. Cannot be shipped to California.
Kangaroo meat has a robust beefy flavor with a hint of smokiness that does not need to be hidden behind heavy sauces or marinades. Kangaroo medallions are one of the easiest kangaroo cuts to cook, making them a great choice for people looking to try this exotic game meat for the first time.
Kangaroo meat is a ruby red and fine textured with tender muscle fibers. 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.
All kangaroo meat is irradiated as part of processing in Australia.
*Depending on availability, case may contain ten 1lb, 4-piece packs or six 1.5-1.7lb, 6-piece packs.
Store Kangaroo medallions in your freezer until you're ready to use them, then thaw as many packages as you need.
RECIPES & TIPS
Because they’re so lean, you should brush kangaroo medallions with olive, peanut, or sesame oil before cooking. Though kangaroo meat is perhaps best roasted, medallions can also be sautéed or grilled.
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 reserved 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.
After cooking, kangaroo medallions are best left to rest (covered) for a few minutes before slicing or serving to allow the juices to redistribute.
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.
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.