Kangaroo & Bacon

Kangaroo meat is very high in protein and very low in fat (less than 2%).  Historically, it was a staple for indigenous Australians.  Kangaroo meat is harvested in the wild from an abundant species of kangaroo.  It has a very high concentration of conjugated linoleic acid (CLA) compared to other meats, which is attributed to many health benefits.  Because of its very low fat content, Kangaroo meat needs to be cooked either very quickly (stir-frying) or low and slow (slow cooking).

Diced kangaroo and bacon cooked in delicious steak juices for 5 minutes total.

• Kangaroo has practically no fat in it (only 1-2g fat per 100g meat) so it’s a very lean red meat.
• It’s wild caught in Australia so very sustainable.
• It needs to be cooked quickly to medium-rare.
• If it’s too rare it is chewy and if it’s over cooked it becomes dry and tough.