The reason you’re getting a second roo recipe so soon is because I did not get time to go to the Queen Vic Market which is where I normally buy it. So I bought a prepackaged fillet – 5oo grams – and that goes a long way because you don’t go silly on paleo with the meat. And the thing about paleo (almost or otherwise) is when you catch the beast you eat the entire thing. This is an ethical way of considering food as well. If I’d shot it I would have left its guts on the field, hung it, skun it, butchered it on my kitchen bench, scraped the fat off the hide (done that…) and tanned it.
Would have had a spit that same night and had the family and all the crew around for the barbie… I digress.
Skillet, sharp knife, chopping block.
200 grams (or so) kangaroo
2 cloves of garlic crushed
1 onion chopped
Glug of olive oil
$ or 5 button mushrooms roughly chopped
half a zucchini cut rustic
a handful of baby spinach leaves
Tin organic tomatoes
2 teaspoons tomato paste
a bay leaf,
few oregano tops from the garden,
2 stripped thyme stalks
freshly ground black pepper
Saute onion and garlic over a low flame till soft.
Add chopped mushies, zucchini, olives, herbs, tomato paste
Simmer down till jammy
Add tomatoes and spinach
Let everything soften
Lastly thin slice the kangaroo and add, stirring for 1 minute
Plate and top with grated Parmesan
Serve with leafy garden salad.
For an even deeper flavour: once the roo is added put the lot in a cassoulet dish and into a pre-heated oven (180 degrees), lid off, for three quarter hour, till Parmesan cheese is golden.
Bon apetit! x