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Thai kangaroo salad - Page 2

post #21 of 28

Cooked so perfectly! I want some right now!!! Love it, Love it, Love it!!!! Cheers!!!!!!! - Leah (And happy wonderful Wednesday)!

post #22 of 28

Just had to post more pics, didn't ya??....   Allright, enough. Stop it. Please....       Leah???   Help?????           Must....have.......roo..........

post #23 of 28
Cooked perfectly! Looks as tender as beef, but how does the taste compare? Is there a difference in taste between Wallaby, Western red, and Eastern Grey?
post #24 of 28

Hi All! Yes, doesn't Mick's stuff just look amazing??? I wish you lived closer to here, I really do!!!

 

And Mark, indeed, you MUST have some roo! It is delightful and so lean and so flavorful too!

 

I have some postings about that from way back when on my blog, but I really LOVE Mick's pictures here, and this thread, as it's cooked so perfectly and just makes me want tons!!!

 

So perfectly done!! Just beautiful!

 

Happy Wednesday to all! May more kangaroos hop stateside and find the way to our tables!!!!!!!!!!

 

(One of my dogs actually eats a raw re-hydrated dog food (called "ADDICTION" of all ironic things) that's made of kangaroo, and also some brushtail, and a venison version as well; and it smells so good that I have many a time leaned near his dish before putting it down, and really thought about it)!

 

CHEERS!!!!!!!!!!!!!!!!!! - Leah

post #25 of 28
Thread Starter 
Quote:
Originally Posted by Humdinger View Post

Cooked perfectly! Looks as tender as beef, but how does the taste compare? Is there a difference in taste between Wallaby, Western red, and Eastern Grey?

Thanks for your kind words. Between reds & greys no taste difference that I know of. Its got a bit of an iron taste if that makes sense.It is a great meal.

Wallaby is a new thing.There are many species & I don't know which one is being harvested.Its a bit of a southern states thing here,I know some comes from Tasmania I am curious & will chase it up. You can't shoot any in my state I know that.

post #26 of 28
Had roo a couple of times I was over there. Compared to what I have around here I would say the closest to it taste wise was beef. To me it didn't have any of the game taste of venison/elk/etc. (Farm raised maybe? ) It was very lean like elk though. I would eat it regularly if it was around and affordable.
post #27 of 28
Thread Starter 

All wild ,field shot. You get a bit of variance between cuts.Rump is a little different to fillet but not much.

Any venison down here is farmed & pretty pricey. Done better in the South Island of New Zealand or Tasmania but thats just my 2 cents. To hot a climate elsewhere.

post #28 of 28
Thread Starter 

OK  here is the answer on the Wallaby.Its coming from Flinders Island which is in Bass Straight & part of Tasmania.  Very good grazing country,no predators & stacks of wallabies competing with the sheep & cattle. Field shot.

I will see if I can source some, "dark burgundy in colour" 2 different species. The veal of kangaroo family,bloody copywriters:biggrin:.

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