On Sun, 06 Jul 2014 00:12:59 -0400, Travis McGee >
wrote:

>On 7/5/2014 11:59 PM, Jeßus wrote:
>> My favourite thing to do with either Roo or Wallaby is to make
>> patties. If I don't say anything, most people think it's beef...
>> I shot a wallaby in the wee hours of this morning and will leave it to
>> hang until late tomorrow - then mince the hind legs up and make the
>> patties. Winnie the dog can have the rest.
>>
>> This is a pretty good basic recipe:
>> http://www.sallywise.com.au/blog/kangaroo-patties/
>> although I see no point in adding beef mince. I have some fatty mutton
>> in the freezer and will add either that or bacon... most likely the
>> mutton, I reckon.
>>
>> Sometimes I like to use cauliflower in the pattie mix instead - I'd
>> like to know what ingredients you use in your patties, if you make
>> them? I'm especially interested in finding other fruit or veggies to
>> add, instead of using apple or cauliflower.
>>
>>
>> Dinner tonight is simmering away on the fi slow cooked leg of lamb,
>> with garlic, onions, carrots and peas, some fresh thyme and rosemary,
>> and stock made from my leftover lamb shanks from a couple of weeks
>> ago. Will make a big pot of mashed potato too. I just realised I
>> forgot the bay leaf... I'd better go and get one now
>
>When I was in the Philippines I had a meal of kangaroo; I believe it was
>loin, but I don't recall for sure. It was charbroiled, medium well.
>
>I liked it; it had a nice beefy taste, slightly smoky from the fire. It
>was a bit chewy, but not unpleasantly so.

Yeah, It's very lean, so cooking it that way risks it being on the
chewy side. That's why I prefer to simply mince it, or cut it into
chunks for a casserole, or similar.