This morning when I visited the supermarket there was kangaroo mince, lovely and lean, on special no less. Of course this provided the ideal opportunity to make kangaroo patties.
Up until recently I’ve been a bit timid about eating game-type meats as I disliked the strong flavour of patties I’d tried about 20 years ago (I guess I hold a bit of culinary grudge). However, a few weeks ago we made these patties from some roo meat a friend had provided. It was impolite not to use it and I was certainly glad I did. It was then I decided that I’d been missing out – the flavour of these patties is not overpoweringly gamey at all – in fact you’d be hard pressed to pick the difference from a normal beef patty.
1kg kangaroo mince
250g pork fat, minced, or 200g bacon, very finely diced
250g beef mince
2 onions, coarsely grated or very finely diced
2 eggs, lightly whisked
3 slices bread with crusts, crumbed
1 apple, cored and coarsely grated
3 teaspoons Worcestershire sauce
3 teaspoons soy sauce
1 tablespoon tomato sauce
1 tablespoon chutney
½ to 1 teaspoon salt
Mix all together well and cook as for beef patties, in a little oil over medium heat.
The patties can be made larger to be used like hamburgers, through to regular patty (rissole) size, through to meatballs.
If you would like a gravy to go with them, here is a tasty recipe:
1 tablespoon red wine, optional
1½ cups chicken, beef or vegetable stock or 1½ cups water with 1 teaspoon beef or vegetable stock powder
2 teaspoons tomato sauce
2 teaspoons soy sauce
½ teaspoon brown sugar or red currant or quince jelly
3 teaspoons cornflour mixed to a paste with a little cold water
Pour any excess fat from the pan in which the kangaroo patties were cooked, then pour in the red wine (if using).
Mix together the stock, tomato sauce, soy sauce and brown sugar or jelly and bring to the boil. Whisk in some or all of the cornflour paste until the gravy has reached the desired consistency. Add salt and pepper to taste.