I was searching for some unique, even “strange” ethnic recipes to share here during the recent summer grilling months. A Google search for “Strange Grilled Meats” led me to a recipe that I modified just a tad, but still using the same meats:
Ostrich, Emu, and/or Kangaroo steaks.
Now I know, to Australians, these are probably not considered strange grilled meats, not even in the least. But to us living here in North America, yes … plopping steaks from those animals on the barbie certainly falls under the category of-
Strange Grilled Meats!
I haven’t tried the ostrich or emu yet, but I did order some kangaroo steaks. Actually, I purchased some boneless Kangaroo loin meat, and sliced several thick steaks off of it.
I marinated them according to the recipe below, grilled them up medium rare, and let me tell you … delicious!
So good in fact, I decided I’m going to try out the same marinade/recipe with ostrich and emu, too. But for right now, on this post, the following is how I prepared my Kangaroo steaks.
Okay, you say, enough chit chat … how about getting into the recipe, Old Silly?
And fine, I say, that is exactly what I’m about to do, next up on this Strange Grilled Meats post …
Marinated and Grilled Kangaroo, Ostrich, or Emu Steaks Recipe
- 3 lb. steak fillets, of either Kangaroo, Ostrich, and/or Emu meat (sorry, I haven’t yet found an online supplier for Emu meat. You could try to order some from a local specialty meat market, if you have one. And the Ostrich I can get comes in ground meat, burger patties. But you could use this recipe for Ostrich burgers, too)
- 1 cup good quality, dry red wine (Suggest a Cabernet or Merlot, also Bordeaux would be perfect)
- 3 tbsp. scallion infused olive oil
- 2 tbsp. balsamic vinegar
- 2 tbsp. whole grain Dijon mustard
- 2 tbsp. tomato paste
- 3-4 cloves garlic, peeled and minced
- 3 tbsp. dark brown sugar
- salt and pepper, to taste
- In a large mixing bowl, combine the oil, wine, vinegar, mustard, tomato paste, sugar and garlic, stirring and blending together well.
- Rinse your meat well, pat dry, and season to taste with some salt and pepper. I didn’t use much – too much salt and pepper can reduce the impact of this yummy marinade.
- If you have a gallon-sized, resealable plastic bag, place the meat in it. Then pour the marinade mixture over the meat and seal the bag. You can also use a large mixing bowl for this step, but you will need to cover and seal it tightly – plastic cling wrap would work well. If using the bag, turn and toss it over and around several times to ensure even distribution. If using a bowl, stir and toss well with a wooden spoon.
- Put the marinating meat in the refrigerator to marinate for at least 2 hours (4 hours is better), turning now and then.
- When you are about 20 minutes away from time to cook, start the grille and bring the heat up to medium-high to high.
- Drain the marinade off of the meat, reserve the marinade, and place the meat on the grille.
- Grille your meat to desired doneness, brushing it with more marinade as it cooks.
- You are done! Your Strange Grilled Meats dinner is ready to chow down on. Serve the meat up with a good veggies side dish, maybe some Oven Baked Country French Fried Potatoes, and drink the rest of that fine dry red wine with it!
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