Antipodean readers will of course enjoy the easiest access to kangaroo meat. Those in farther flung locations might find it both challenging and expensive to acquire, however it is worth the effort, even if to try this recipe just once.
The recipe calls for kangaroo tenderloin. As you might expect, the tenderloin is the leanest cut of meat, and when I say this meat is incredibly lean, I literally mean "this meat is incredibly lean." Do not be worried about the meat having an overpowering taste. The Asian-inspired marinade tames any gamey flavour to the meat.
And here it is:
Kangaroo Noodle Soup
For the marinade:
2 cloves garlic, crushed
1 tbsp lemon juice
2 tbsp soy sauce
a dash of your favourite hot sauce
1 tbsp toasted sesame oil
2 tbsp dry sherry
For the soup:
4 cups of your favourite stock (meat or veg)
one kangaroo tenderloin, cut into very thin slices no longer than 2 inches
1 cup thin, short egg noodles
1 cup shitake or porcini mushrooms, sliced
1 cup snow peas, ends trimmed
6 scallions, sliced
1 tbsp sunflower oil or similar light oil
salt and pepper to taste
1. The night before making this dish, marinate the kangaroo meat. In a medium bowl, combine the crushed garlic, lemon juice, soy sauce, hot sauce, toasted sesame oil, and sherry. Add the kangaroo meat and mix well. Cover and refrigerate overnight.
2. Time to cook. In a large saucepan, heat the stock until just boiling. Reduce heat and add the sliced scallions and mushrooms. Simmer for two minutes.
3. Add the noodles, stir and simmer for five minutes.
4. While the soup simmers, heat the sunflower oil in a wok or frying pan. Add the kangaroo meat and stir-fry for two minutes.
5. Add the snow peas to the kangaroo meat and continue stir-frying until the meat is nicely browned.
6. Transfer the stir-fried ingredients and pan juices into the soup. Return the soup to the boil, then simmer until the meat is tender.
7. Add salt and pepper to taste, serve when ready. As you devour the soup, try to remember what the word "cliché" means.
