All this talk of kangaroo culls and side discussion of eating kangaroo has got me hungry for some roo. I didn’t want to hijack the original thread about the right and wrong of culling but I do have a question.
When I were a lad and we would go camping, we’d often shoot a roo and roast a leg. My memories are that it was quite gamey but just the job for the situation. Later on, I would eat it at restaurants where it was always served very rare but was still quite gamey.
Fast forward to 2012 and kangaroo is there in the supermarket. Not like in the northern Territory where you can get a tail to throw on the fire but generally (I assume) rump or saddle. I’ve bought all the varieties on sale including mince but they are all very innocuous and could be mistaken for say, young farmed venison. You can even cook them to buggery (as in a kebab) and they still eat ok.
So I’m wondering whether these are bred for the meat or are young or are treated in some way to make them taste less gamey and more in line with modern tastes? I wasn’t aware that there was anything but wild kangaroo out there.
Or is that my taste has changed over the years and it’s still gamey?