Kangaroo meat is one of the most environmentally friendly sources of protein on earth, and emits 1/20 of methane gasses that cattle would. with less than 2% fat, it provides a good source of high quality protein, important vitamins and minerals such as iron and zinc. it has few connective tissues, which allows for fine textured soft meat.

What you need…

– 3 pounds kangaroo rump

– 1/3 cup white vinegar

–  ½ cup soy sauce

–  4 cloves of minced garlic

–  2 juiced limes

–  ½ cup olive oil

–  1 teaspoon salt

–  1 teaspoon ground pepper

–  1 teaspoon garlic powder

–  1 teaspoon chili powder

–  1 teaspoon dried oregano

–  1 teaspoon ground cumin

–  1 teaspoon paprika

–  1 white onion, chopped

–  ½ cup chopped fresh cilantro

–  1 juiced lime

–  2 large chopped tomatoes

–  2 chopped jalapeno peppers

–  1 quartered white onion

–  4 peeled cloves garlic

–  pinch salt and pepper to taste

–  Corn tortillas

–  2 cups grated cheese

–  2 limes, cut into wedges

What to do…
  1. Lay the kangaroo rump in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of minced garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the kangaroo rump. Turn over once to coat both sides. Cover with plastic wrap and marinate for up to 4 hours.
  1. In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
  2. Preheat the oven to 450°.
  3. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables into a blender or food processor, along with salt and pepper. Puree until smooth.
  4. Heat vegetable oil in a large skillet over medium-high heat. Add the kangaroo rump, searing on both sides. Cover and cook for 5-6 minutes for medium rare. Remove from the pan and let kangaroo rest for 4-5 minutes. Slice into thin strips.
  5. Warm your tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in amicrowave oven. Arrange two or three tortillas on a plate, and lay a generous amount of kangaroo over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges and serve.


RECIPE  |  Black Angus www.blackangusmeat.com    Photo | Clay Dolan |E|