There are both health and environmental benefits to eating kangaroo over cattle or sheep, and so it can be a good alternative if you eat meat (of course, lower meat consumption is better for the environment overall).
Kangaroo is a game meat, and has a stronger flavour than beef or lamb, but when it's cooked correctly it can taste really delicious. It's not to everyone's taste, but if you like kangaroo, or are keen to try it, here is a good recipe for kangaroo with coconut, mushrooms and spinach.
This recipe is gluten free, lactose free, casein free and fructose friendly. It iss low fodmap, however if you have a sorbitol or polyol intolerance, please substitute the mushrooms for an alternative vegetable (zucchini works well), or just omit them entirely.
- 500g kangaroo steak, diced
- 3 tbsp garlic infused oil
- 2 tsp paprika
- 1 tbsp chives
- 1 cup brown mushrooms sliced (this portion is spread across 3 to 4 people, and so the mushroom serving size is low in fructans. However, if you have a sorbitol or polyol intolerance substitute or omit them)
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp fresh continental parsley
- 160ml coconut milk
- 1/2 can chopped tomato (this serving of chopped tomato should be safe for those needing a low fodmap diet or with fructose malabsorption, but assess against your own specific intolerances)
- 1 cup baby spinach
Fry the kangaroo in the garlic infused oil until it has been browned.
Add the paprika and chives, then stir until it is mixed in with the kangaroo, and fry for 1 minute.
Add the chopped tomato, mushrooms, spinach and parsley, then stir through until everything is mixed together and simmer for 2-3 minutes on a medium-low heat.
Add coconut milk and then simmer for another 7-8 minutes
Serve with steamed rice.