Strange Grilled Meats

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Strange Grilled Meats: Kangaroo Meat

Kangaroo Meat

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
  1. In a large mixing bowl, combine the oil, wine, vinegar, mustard, tomato paste, sugar and garlic, stirring and blending together well.
  2. 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.
  3. 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.
  4. Put the marinating meat in the refrigerator to marinate for at least 2 hours (4 hours is better), turning now and then.
  5. When you are about 20 minutes away from time to cook, start the grille and bring the heat up to medium-high to high.
  6. Drain the marinade off of the meat, reserve the marinade, and place the meat on the grille.
  7. Grille your meat to desired doneness, brushing it with more marinade as it cooks.
  8. 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!


8 thoughts on “Strange Grilled Meats

  1. I’m down! I’ve tried bear meat, antelope, rabbit, venison, moose – but never any of these. Thanks for the links, you don’t see a lot of kangaroo or ostrich in the grocery stores here in Iowa, LOL.

    • Farris, you are a man after my own heart – I also love trying all kinds of meats! Yes, use the links to get to the online store. They are a bit pricey, but the experience is well worth it. 🙂

  2. I love trying different meats. I’ve had bear, moose, turtle, alligator and rattlesnake. Never had kangaroo or emu, though, but I’m “game” – LOL.

  3. Hey – this here sounds good! I love trying different meats – have had rattlesnake, buffalo, alligator.

    But kangaroo? not yet, but thanks for the heads up and recipe, dude!

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