There’s some great meat available, here in Amsterdam and along with Ostrich, you can get Kangaroo. Whilst Ostrich is quite a gamey meat, Kangaroo is more like a mix between a fillet of beef, mixed with the taste of rump, but with a little extra flavour. It’s quite a lovely piece of meat and you should cook it with the same respect as fillet steak.
This piece of meat goes really well with a nice gravy, so onions, mushrooms and thyme, fits the bill.
2 x Thick Kangaroo steaks
1 x Large brown onion, sliced
6 x Chestnut mushrooms, sliced
2 x Garlic cloves, crushed
1 x Medium glass of white wine
6 x stalks of thyme, chopped finely
500ml of Beef stock
2 x Red peppers
2 x Large handfuls of green (French) beans
1. Cut the peppers in half, removing the seeds, season and rub with Olive oil. Put them into a tray and put them in a oven, preheated to about 150. These will take about 25 minutes to roast.
2. Heat some olive oil in a pan and add the two crushed garlic cloves, cooking for about a minute, before adding the onions. Fry until the onions are soft and have a little brown colour.
3. Next add the mushrooms and fry for about 2 minutes, before adding the stock.
4. Reduce the stock down by about 1/4 before adding the wine.
5. Next, add the thyme and reduce the gravy down to about 1/2.
6. Cook the beans in boiling water for about 5 minutes.
7. Rub the two Kangaroo steaks in olive oil and season well. Heat a griddle pan until it’s smoking hot and then place the Kangaroo in. Fry the meat for about 3 minutes on each side, making sure that you seal all of the sides.
Serve the Kangaroo with the roasted red peppers and beans, pouring over the onion and mushroom gravy.