Bush Tukka Bake Off.

No, it doesn’t taste like #chicken. But nor does it taste quite like #steak.

#Kangaroo is a #gameymeat, and some foodies even prefer it to #lamb and steak for its tenderness and #taste. It tends to be a #strongerflavour than #beef or lamb and putting in the bracket like #deer or #duck it is still a very #leanmeat, it’s not tough like #venison.

Keep in mind that just as the #tasteofbeef can vary greatly between a #cheapburger joint and a high-end #steakhouse, so too can the taste of kangaroo. That’s why if you’re going to taste kangaroo, it should never be overcooked. Medium rare is the best choice.

Our recipe for the day is

#Braisedkangarootail, spiced #quandong mash, and #saltbush salad. And incase our foodie followers forget where our #recipes are just follow our blog page on www.craigmuirlakehouse.com

Serving it with a wonderful mixture of local salads all foraged from around Goulburn River, but luckily for everyone, all of the bush food I’ve used is available around Australia from bush food suppliers.

Ingredients

• 5 kg kangaroo tail, chopped into large pieces

• Salt and freshly ground black pepper

• 100 ml olive oil

• 3 sprigs native thyme

• 10 garlic cloves

• 2 brown onions, chopped

• 2 carrots, chopped