Text 14695, 100 rader
Skriven 2011-08-14 05:55:00 av Dave Drum (53487.cooking)
  Kommentar till text 14647 av hap newsom (1:124/311)
Ärende: Sporting?
=================
-=> hap newsom wrote to Glen Jamieson <=-

 ->  ->  DD> I cannot see anyone "ranching" kangaroo in the US

 ->  -> Think of the fences you would need!

 ->  HN> Kanga's do the long jump...not the highjump! LOL
 ->  HN> chat with you soon!

 -> I think the main problem would be trying to round them up, as they are
 -> fast, and tend to disperse when pursued, rather than remain in a herd
 -> like cattle.  In the past, dogs were bred for hunting 'roos; these
 -> "kangaroo dogs" were developed by crossing German Shepherd with
 -> greyhound, to combine powerful jaws with a fast body.  These days all
 -> hunting is by spotlighting.
 ->
 hn> Damned unsporting I'd say! Go after them with
 hn> Bolo's or throwing sticks.

What's sporting about pest control or pot hunting?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kangaroo Escalopes w/Spinach & Anchovy Butter
 Categories: Game, Greens, Seafood, Citrus
      Yield: 4 servings
 
    600 g  Kangaroo filet; trimmed
      2 bn English spinach
     12    Anchovy filets
    200 g  Unsalted butter
      1 ts Lemon juice
      1 ts Black pepper; fresh ground
      1 ts Sea salt
           Olive oil
 
  "Skippy" isn't something you make peanut sauce with in Oz.
  It's an Ozzie term for kangaroo... Naturally the first thing
  a non-Ozzie (and probably more than one Ozzie) eater will
  ask about kangaroo is++"What does it taste like?" This blurb
  from the accompanying article gives a hint. And it don't
  taste like chicken...
  
  "Most people won't have ever tasted kangaroo. It is a sweet,
  strong-tasting meat, it's texture and taste described as
  somewhere between venison and liver...To eat kangaroo, you
  have to like game; you have to like offal and you have to be
  a red meat eater...It's a very big, very strong-tasting
  meat."
  
  Slice the kangaroo filet into thin slices, three per serve.
  Brush with olive oil and sprinkle lightly with black pepper.
  Remove stalks from spinach and wash leaves thoroughly.
  Plunge into rapidly boiling water for 30 seconds. Strain and
  immerse immediately in iced water to stop the cooking
  process and maintain the green colour. When cold, remove
  leaves from water and squeeze out as much liquid as
  possible.
  
  Refrigerate until ready to use.
  
  Soften 100 g unsalted butter and blend in food processor
  with the anchovies, lemon juice and a pinch of sea salt and
  pepper until smooth.
  
  Scrape out onto a piece of foil and form into a sausage
  shape. Refrigerate until firm Heat a large, heavy-base,
  cast-iron fry pan or grill plate until hot. Toss in the
  oiled meat slices and quickly sear on each side. Do not turn
  until the first side is properly sealed++this does not take
  very long++and don't overcook. Remove meat and rest in a
  warm place until all the meat slices are cooked. In another
  pan, over medium heat, melt the remaining butter, add the
  squeezed spinach and the salt and pepper, and stir until the
  spinach is hot. Divide the spinach into four portions, spoon
  onto the centre of the plate, top with three escalopes.

  Slice the anchovy butter so it begins to melt over the hot
  meat. Serve immediately.
  
  Makes 4 servings.
  
  Recipe by Chris Manfield from The Paragon Cafe, Circular Quay.
  From an article in The Sydney Morning Herald by Shelli-Anne
  Couch. 3/2/93.

  Courtesy, Mark Herron.
  
  Posted by Stephen Ceideberg; June 4 1993.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
... A cynic is a man who knows the price of everything & the value of nothing!
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