Just about every week, I head up to the organic markets to get some fresh fruit, veggies and meat.  I love going to the markets for not only the produce, but the atmosphere as well.  There is a real community presence and I love knowing that I’m helping local farmers.

One of the reasons I come here is to get kangaroo.  Hugh loves his roo.  He eats it nearly every morning for breakfast.  He thinks the roo we get here is the best around, so I keep coming back for more.  If you are an Aussie and you’ve never had kangaroo, try it.  It’s a fantastic meat for you.  It has a bit of an acquired taste.  Actually to me, it’s the smell that catches me off guard.  It took me a long time to be able to actually cook it, because the smell would put me off.  Now, I am ok with it and eating it.

One of the common problems people have with kangaroo, is that they don’t know how to cook it.  If you overdo it, you’ve ruined it!  The less you cook kangaroo, the better.  I don’t usually like meat blood dripping rare, but that’s truly how you want to eat the kangaroo.

We cook ours in a skillet.  We put butter in the pan a bit of salt, pepper and sometimes garlic on the kangaroo.  Put it in the pan for a min, flip sides and take it out.  This is truly a no fuss meal.  If you are in a hurry to cook something, kangaroo is quick and easy to make and loaded with great nutrients for you.

Again, if you’ve never tried this before, go give it a try.  I suggest you eat it a few times before you decide, because like I said, it can be a bit of an acquired taste.  We like variety in the meat we eat, so this is just one more animal to add to our diet.  Yum…