$90.00
In StockIn StockOut of stockKangaroo Denver Leg meat comes from the animal's hind leg (bone not included). The silver-skin and fat have been removed, making this cut of meat extremely versatile. Kangaroo meat has more protein than other red meats, is rich in iron and vitamins and low in cholesterol. Makes an incredibly delectable and tender roast, or can be used for stir-fries, steaks, medallions and stew meat.
**Due to California State Law, we cannot ship any products containing Kangaroo into the state of California.
Kangaroo Denver Leg meat comes from the animal's hind leg (bone not included). The silver-skin and fat have been removed, making this cut of meat extremely versatile. Kangaroo meat has more protein than other red meats, is rich in iron and vitamins and low in cholesterol. Makes an incredibly delectable and tender roast, or can be used for stir-fries, steaks, medallions and stew meat.
**Due to California State Law, we cannot ship any products containing Kangaroo into the state of California.
Haven't had any since 1986 while Bill Fishing in Austraila, but looking forward to trying it cooked in a different fashion than my first encounter. That was with the aboriginal tribe living closest to Ayer's Rock. Those fellows cooked it on an open fire, not bothering to remove the hair or outer skin of the gutted animal. Not the best culinary experience of my life & acrid as all get out to the nose, not to mention that taste was in the meat. Great Life experience, but looking forward to Sous Viding this steak at about 131 degrees for the weight of the meat and then searing it with a propane torch to finish the cut of meat for the human eye. Guaranteed to be better than my first experience, let ya know when I get there. The bison short ribs I have already similarly Sous Vided and they were awesome.
Everyone loved this meat, it was cooked over an open fire and it was perfect! Will definitely be ordering more in the future, we'll worth the cost.
Nicole was a huge help, and it was kangaroo ground that I ordered
Seasoned it, browned it on all sides and then in instant pot for 1 hour on high pressure with broth, seasonings of choice, carrot, celery and onion. Was fork tender, a taste similar to beef. Every one in the family liked it, which isn't always the case when trying something new.
Would recommend. Flavorful cut of meat.
Haven't had any since 1986 while Bill Fishing in Austraila, but looking forward to trying it cooked in a different fashion than my first encounter. That was with the aboriginal tribe living closest to Ayer's Rock. Those fellows cooked it on an open fire, not bothering to remove the hair or outer skin of the gutted animal. Not the best culinary experience of my life & acrid as all get out to the nose, not to mention that taste was in the meat. Great Life experience, but looking forward to Sous Viding this steak at about 131 degrees for the weight of the meat and then searing it with a propane torch to finish the cut of meat for the human eye. Guaranteed to be better than my first experience, let ya know when I get there. The bison short ribs I have already similarly Sous Vided and they were awesome.
Everyone loved this meat, it was cooked over an open fire and it was perfect! Will definitely be ordering more in the future, we'll worth the cost.
Nicole was a huge help, and it was kangaroo ground that I ordered
Seasoned it, browned it on all sides and then in instant pot for 1 hour on high pressure with broth, seasonings of choice, carrot, celery and onion. Was fork tender, a taste similar to beef. Every one in the family liked it, which isn't always the case when trying something new.
Would recommend. Flavorful cut of meat.
