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So ladies....what's for dinner?????
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<blockquote data-quote="Marguerite" data-source="post: 82857" data-attributes="member: 1991"><p>They ARE pet-like, but they're also in plague proportions. When we were in Canberra over the weekend, the paddocks outside the city were full of roos. BF1 said he's nearly hit one with the car - it's as bad as hitting a deer - and on our drive back to Sydney we saw a lot of roadkill roos, an indication that numbers are up even higher at the moment.</p><p></p><p>This is a land which is better designed for roos than for sheep or cattle. So they have begun to farm them, mostly the greys, which ARE very cute. Most of what we saw on the weekend were grey kangaroos, although we did see a couple of road kill reds.</p><p></p><p>What we buy is packaged roo rump. I tend to stir-fry the meat, thinly sliced. It's a texture like beef with a slightly stronger flavour. Not as strong a flavour as venison. For the Aborigines, the tail is a delicacy. They roast the tail whole and share it around. They roast the rest as well, of course. I remember when I was a kid, we could buy kangaroo tail (not often, though) at the butcher's, along with rabbit which was often sold by the "rabbitoh", a bloke who went out to the bush and shot rabbits to help make a living in hard times. Rabbit and kangaroo was poor man's food. We used to make kangaroo tail soup, following oxtail soup recipe (only increasing the quantities of other ingredients, of course!) Now farmed roo is gourmet fare, although until it catches on it will still be relatively cheap.</p><p></p><p>They farm emu as well, but our butcher doesn't carry that.</p><p></p><p>And something else about the roo trade - our tourist shops sell interesting little change purses with no seam, made from roo leather. They call them "genuine kangaroo pouches" and they DON'T come from the female roos! We had a Baptist preacher from the US staying with us once, he bought himself one of these and was proudly showing it to us. We didn't have the heart to tell him what bit of the male kangaroo he'd just bought. And no, I am not kidding. They come from the legal cull, very carefully controlled, and it's good they don't waste anything. A lot of Aussie pet food is kangaroo. Frankly, it's too good to waste on pets. A very healthy, very lean meat, higher in iron than beef. If we farmed roos on a much larger scale, we would be a far healthier country ecologically. They are amazing animals.</p><p>I find sheep and cattle cute, too. And deer (although less so, since they ravaged my garden).</p><p></p><p>But you can keep camel. Tough, coarse, strong-tasting meat. Not my taste at all. But the gourmet restaurants serve it. Dunno why, except for the novelty value.</p><p></p><p>I've got a good Aussie recipe for stir-fried roo with macadamias, if you want it. A lot of our packaged roo rump does get exported - you lot in the US eat more of it than we do.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 82857, member: 1991"] They ARE pet-like, but they're also in plague proportions. When we were in Canberra over the weekend, the paddocks outside the city were full of roos. BF1 said he's nearly hit one with the car - it's as bad as hitting a deer - and on our drive back to Sydney we saw a lot of roadkill roos, an indication that numbers are up even higher at the moment. This is a land which is better designed for roos than for sheep or cattle. So they have begun to farm them, mostly the greys, which ARE very cute. Most of what we saw on the weekend were grey kangaroos, although we did see a couple of road kill reds. What we buy is packaged roo rump. I tend to stir-fry the meat, thinly sliced. It's a texture like beef with a slightly stronger flavour. Not as strong a flavour as venison. For the Aborigines, the tail is a delicacy. They roast the tail whole and share it around. They roast the rest as well, of course. I remember when I was a kid, we could buy kangaroo tail (not often, though) at the butcher's, along with rabbit which was often sold by the "rabbitoh", a bloke who went out to the bush and shot rabbits to help make a living in hard times. Rabbit and kangaroo was poor man's food. We used to make kangaroo tail soup, following oxtail soup recipe (only increasing the quantities of other ingredients, of course!) Now farmed roo is gourmet fare, although until it catches on it will still be relatively cheap. They farm emu as well, but our butcher doesn't carry that. And something else about the roo trade - our tourist shops sell interesting little change purses with no seam, made from roo leather. They call them "genuine kangaroo pouches" and they DON'T come from the female roos! We had a Baptist preacher from the US staying with us once, he bought himself one of these and was proudly showing it to us. We didn't have the heart to tell him what bit of the male kangaroo he'd just bought. And no, I am not kidding. They come from the legal cull, very carefully controlled, and it's good they don't waste anything. A lot of Aussie pet food is kangaroo. Frankly, it's too good to waste on pets. A very healthy, very lean meat, higher in iron than beef. If we farmed roos on a much larger scale, we would be a far healthier country ecologically. They are amazing animals. I find sheep and cattle cute, too. And deer (although less so, since they ravaged my garden). But you can keep camel. Tough, coarse, strong-tasting meat. Not my taste at all. But the gourmet restaurants serve it. Dunno why, except for the novelty value. I've got a good Aussie recipe for stir-fried roo with macadamias, if you want it. A lot of our packaged roo rump does get exported - you lot in the US eat more of it than we do. Marg [/QUOTE]
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