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KANGAROO

GLUTENFREE

HIGH INIRON

HIGH INPROTEIN

98 FATFREE

W W W G O U R M E T G A M E C O M A U

N E W R E C I P E S

7212019 Gourmet Game Recipe Book 2015

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GLUTEN

FREE

HIGH IN

IRON

HIGH IN

PROTEIN

98 FAT

FREE

WWW GOURM E T G AM E C OM A U

Kangaroo meat is one of the mostsustainable lean and delicious

meats that Australia produces It issustainably and ethically sourced from

the open rangelands of Australia

Gourmet Game kangaroo is produced by Australiarsquosleading manufacturer of kangaroo meat Macro

Meats The Australian company has a long historyof innovation and excellence and are leaders in

the kangaroo industry Macro Meats implementsa lsquopaddock to platersquo Quality Assurance programwith food safety and consistent quality being of

paramount importance Every aspect of Macro Meatsprocesses are strictly regulated researched and closely

monitored to worldrsquos best practise standardsAll processes are audited by external auditing bodies

to ensure compliance to these standards

There is no farming of kangaroos in Australia

kangaroos range over extensive pastoral areas and areharvested in their own environment ndash no hormones orantibiotics are used Kangaroos are super active andgraze on natural foliage which produces a lean high

quality game meat

You will find Gourmet Game kangaroo meatproducts in the meat section of your local Coles

Woolworths and independent supermarket

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WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E DKangaroo Patties 500g Gourmet Game Kangaroo Mince 1 tsp native spice mix or BBQ spice mix12 red onion finely chopped1 clove garlic crushed2 tbsp lemon thyme leaves chopped2 tbsp parsley leaves chopped1 tsp lemon zest12 cup (35g) fresh breadcrumbs1 egg lightly whiskedSea salt amp freshly ground black pepperOlive oil sprayWild tomato chutney to serve

Apple amp Fennel Slaw 14 white cabbage shredded1 small fennel bulb finely sliced4 red apples coarsely grated

12 red onion peeled and finely sliced14 cup whole egg mayonnaise1 tbsp lemon juice1 tbsp finely chopped parsleySea salt amp freshly ground black pepper

W I T H W I L D T O M A T O C H U T N E Y A N D A P P L E A N D F E N N E L S L A W

KANGAROO BURGERS

FEEDS

8 PEOPLE

PREP 30m

COOK 15m

H O W T O C O O KPlace the mince spice mix onion garlicthyme parsley zest breadcrumbs eggsalt and pepper together in a large mixingbowl and mix until well combined Coverand refrigerate until required ideally at least2 hours to allow flavours to meld

For the slaw add all the ingredients togetherin a medium bowl mixing until well combinedCover and set aside until required

Preheat oven to 180degC (160degC fan-forced)Line a baking tray with baking paper

Heat a char-grill pan over medium-highheat for 2-3 minutes Meanwhile shape thekangaroo mixture into eight equal sized pattiesspray both sides with olive oil and cook pattiesfor 4 minutes each side Place patties onprepared baking tray and cook in preheated

oven for a further 10 minutesTo serve halve bread rolls then layer with wildtomato chutney kangaroo pattie and top withapple amp fennel slaw

FAT110g

CALS402

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7212019 Gourmet Game Recipe Book 2015

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WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1kg Gourmet Game Diced Kangaroo 12 cup olive oil1 large onion chopped2 cloves garlic chopped2 tbsp sweet paprikaSea salt and ground black pepper14 cup flour400g canned crushed tomatoes1 green capsicum diced1 litre beef stockWater as needed1 tbsp flat leaf parsley finely chopped

To serve Cooked spiral pastaSour cream to serve

S E R V E D W I T H S P I R A L P A S T A A N D S O U R C R E A M

KANGAROO GOULASHH O W T O C O O KIn a large heavy based saucepan heat1 tablespoon of oil over a low heat cookonions garlic and paprika for 10 minutescovered until soft and fragrant Removefrom pan and set aside

Season kangaroo lightly with salt and pepperand toss in flour to coat Heat 2 tablespoonsoil in same saucepan add kangaroo in batchesand cook over a medium high heat 5-6minutes until well browned Keep adding extraoil to the pan as required

Return onion mixture to pan add tomatoescapsicum and enough stock to cover the meatand simmer covered for approximately2 hours adding extra water if needed toprevent the meat from drying out

Season to taste and cook uncovered for

10-15 minutes until sauce thickens slightlyToss spiral pasta with butter and season totaste Stir parsley through the goulash andserve on pasta with a dollop of sour cream

FEEDS

4-6 PEOPLE

PREP 60m

COOK 120mFAT163g

CALS328

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WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D

1kg Gourmet Game Kangaroo Mince

14 cup olive oil1 large brown onion peeled and chopped2 cloves garlic peeled and crushed1 tsp ground cinnamon1 tbsp tomato paste700ml bottle passata34 cup chopped flat leaf parsley1 tsp finely grated lemon zest1 tsp finely grated orange zestSea salt and freshly ground black pepper300g macaroni12 cup fresh breadcrumbs

Cheese Sauce 2 cups (500ml) milk50g butter14 cup flour1 cup grated cheddar1 cup grated ParmesanSalt flakes and freshly ground black pepper

KANGAROO PASTITSIOAdd onion garlic and cinnamon to pan

stirring until well combined cover and cookfor 10 minutes or until onion is soft

Return kangaroo to pan increasing heat tomedium Add tomato paste passata 12 cupparsley and zests stirring to combine cookfor 25 minutes Check seasoning and adjustaccordingly

For beacutechamel sauce place milk butter andflour together in a medium saucepan over amedium heat and slowly bring up to a simmerwhisking continuously until sauce becomessmooth and thick Reduce heat to low andcook sauce gently for 5 minutes Add 12 cupcheddar 12 cup parmesan and season withsalt and pepper stirring continuously untilcheese has melted and is well combinedRemove from heat

Cook macaroni according to pack instructions

and drainFor the topping combine breadcrumbsremaining parsley parmesan and cheddarstirring until combined

To assemble pastitsio evenly divide macaroniacross bottom of both baking dishes followedby kangaroo bolognese and finish with beacutechamelover the top To finish sprinkle over the toppingmixture Place one dish of pastitsio in preheatedoven and cook for 20-30 minutes or until top isgolden Allow the second dish to cool cover inplastic wrap and freeze for another time

H O W T O C O O K

Preheat oven to 200degC (180degC fan-forced)Lightly grease 2 x medium baking dishes

Heat 2 tablespoons olive oil in a largenonstick saucepan over a medium highheat Brown kangaroo in batches to preventmince stewing in pan (adding extra oliveoil if required) setting aside for later

In same pan that you cooked kangarooheat remaining olive oil over a low heat

MAKES 2 TRAYS

FEEDS 8 PEOPLE

PREP 25m

COOK 90mFAT150g

CALS430

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WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D8 x Gourmet Game Kanga Bangas

Sweet Potato Mash 700g sweet potato peeled and quartered13 cup (80ml) milk hot50g butter13 cup grated cheddar1 tbsp grainy mustard1 tbsp chopped chives

Caramelised Onion Gravy 2 tbsp olive oil2 large red onion sliced2 tsp plain flour2 tbsp brown sugar1 tbsp balsamic vinegar1 tbsp thyme leaves chopped2 cups (500ml) beef stockSea salt and freshly ground black pepper

W I T H S W E E T P O T A T O M A S H A N D C A R A M E L I S E D O N I O N G R AV Y

KANGA BANGASH O W T O C O O KPlace sweet potato in a large saucepan coverwith cold water bring to the boil and cook for15-20 minutes or until potato is tender Drainpotatoes cool for 5 minutes

While the potatoes are cooking heat olive oilin a medium saucepan over a medium heatAdd onion and cook for 5 minutes or until softAdd plain flour stirring until well combinedIncrease heat to high add sugar vinegarthyme and seasoning cooking for 2 minutesPour over beef stock bring to the boil andcook for 5-10 minutes until gravy thickens

Grill or pan-fry sausages for 10 minutes oruntil cooked

Mash potatoes with a potato masher Addhot milk butter cheddar mustard chives andseasoning stirring to combine

Serve kangaroo sausages with mash oniongravy and steamed greens

FEEDS

4 PEOPLE

PREP 10m

COOK 25mFAT

220gCALS

515

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WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts

Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste

KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper

Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly

In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine

For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet

elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts

FEEDS

4 PEOPLE

PREP 25m

COOK 15mFAT58g

CALS174

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W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze

W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081

KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)

Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside

Add remaining oil and increase heat tomedium-high brown the kangaroo in batches

Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute

Pour over the ale and beef stock stirring tocombine and bring to the boil

Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes

Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze

Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden

Serve with tomato sauce

FEEDS

6 PEOPLE

PREP 30m

COOK 2hFAT

203gCALS

390

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W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves

Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander

2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt

R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A

KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later

To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes

Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes

To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through

Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread

U S E F U L T I P

You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket

FEEDS

6 PEOPLE

PREP 15m

COOK 25hFAT119g

CALS323

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WWW GOURM E T G AM E C OM A U

CUTS METHOD COO KING TIMES

MarinatedSteak

Pan fryBBQ

4 minutes each side on high heat allow to rest for10 minutes before serving

Herb amp GarlicKebabs

Pan fryBBQ

3 minutes per side on high heat

Bush TomatoMeatballs

Pan fryBBQ oven

Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly

KangarooMini Roast

Ovenslow cook

Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender

KangarooMince

Pan frysimmer

Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly

CUTS METHOD COO KING TIMES

KangarooFillets

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangarooSteaks

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangaBangas

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooBurgers

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooDiced

Slow cookwok pan fry

Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)

NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used

Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich

delicious avour Cooking kangaroomeat is similar to cooking other red

meats and can be prepared in a varietyof ways but due to itrsquos low fat content it

is recommended to not overcook it

TIP 1

Marinate steaksand fillets in olive

oil and desiredseasonings for atleast 1 hour prior

to cooking

TIP 4

Burgers andKanga Bangas

should be cookedon medium heat

turning often untilcooked through

TIP 3

For best resultsalways allow

kangaroo meat torest after cooking

TIP 2

Steaks and filletsshould be cookedon high heat for

approx 4 minuteson each side fora medium-rare

finish

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WWW GOURM E T G AM E C OM A U

It has an energy (kj) content that stacksup well against other lean red meats

Terrific source of high-quality protein

Low in fat with less than 2 fat

Contains low levels of lsquoundesirablersquo saturated fats

Source of heart-friendly omega-3rsquos

Contains CLA which has antioxidant propertiesand may help reduce body fat in humans

Particularly rich source of the minerals iron and zinc

An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6

and Vitamin B12

For more nutritional information visit gourmetgamecomau

If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo

meat It gets the thumbs up on a widevariety of nutrition fronts

GLUTENFREE

HIGH INIRON

HIGH INPROTEIN

98 FATFREE

W W W G O U R M E T G A M E C O M A U

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51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533

f 08 8341 0345e salesmacromeatscom

wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame

instagramcomgourmetgame

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GLUTEN

FREE

HIGH IN

IRON

HIGH IN

PROTEIN

98 FAT

FREE

WWW GOURM E T G AM E C OM A U

Kangaroo meat is one of the mostsustainable lean and delicious

meats that Australia produces It issustainably and ethically sourced from

the open rangelands of Australia

Gourmet Game kangaroo is produced by Australiarsquosleading manufacturer of kangaroo meat Macro

Meats The Australian company has a long historyof innovation and excellence and are leaders in

the kangaroo industry Macro Meats implementsa lsquopaddock to platersquo Quality Assurance programwith food safety and consistent quality being of

paramount importance Every aspect of Macro Meatsprocesses are strictly regulated researched and closely

monitored to worldrsquos best practise standardsAll processes are audited by external auditing bodies

to ensure compliance to these standards

There is no farming of kangaroos in Australia

kangaroos range over extensive pastoral areas and areharvested in their own environment ndash no hormones orantibiotics are used Kangaroos are super active andgraze on natural foliage which produces a lean high

quality game meat

You will find Gourmet Game kangaroo meatproducts in the meat section of your local Coles

Woolworths and independent supermarket

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WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E DKangaroo Patties 500g Gourmet Game Kangaroo Mince 1 tsp native spice mix or BBQ spice mix12 red onion finely chopped1 clove garlic crushed2 tbsp lemon thyme leaves chopped2 tbsp parsley leaves chopped1 tsp lemon zest12 cup (35g) fresh breadcrumbs1 egg lightly whiskedSea salt amp freshly ground black pepperOlive oil sprayWild tomato chutney to serve

Apple amp Fennel Slaw 14 white cabbage shredded1 small fennel bulb finely sliced4 red apples coarsely grated

12 red onion peeled and finely sliced14 cup whole egg mayonnaise1 tbsp lemon juice1 tbsp finely chopped parsleySea salt amp freshly ground black pepper

W I T H W I L D T O M A T O C H U T N E Y A N D A P P L E A N D F E N N E L S L A W

KANGAROO BURGERS

FEEDS

8 PEOPLE

PREP 30m

COOK 15m

H O W T O C O O KPlace the mince spice mix onion garlicthyme parsley zest breadcrumbs eggsalt and pepper together in a large mixingbowl and mix until well combined Coverand refrigerate until required ideally at least2 hours to allow flavours to meld

For the slaw add all the ingredients togetherin a medium bowl mixing until well combinedCover and set aside until required

Preheat oven to 180degC (160degC fan-forced)Line a baking tray with baking paper

Heat a char-grill pan over medium-highheat for 2-3 minutes Meanwhile shape thekangaroo mixture into eight equal sized pattiesspray both sides with olive oil and cook pattiesfor 4 minutes each side Place patties onprepared baking tray and cook in preheated

oven for a further 10 minutesTo serve halve bread rolls then layer with wildtomato chutney kangaroo pattie and top withapple amp fennel slaw

FAT110g

CALS402

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7212019 Gourmet Game Recipe Book 2015

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WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1kg Gourmet Game Diced Kangaroo 12 cup olive oil1 large onion chopped2 cloves garlic chopped2 tbsp sweet paprikaSea salt and ground black pepper14 cup flour400g canned crushed tomatoes1 green capsicum diced1 litre beef stockWater as needed1 tbsp flat leaf parsley finely chopped

To serve Cooked spiral pastaSour cream to serve

S E R V E D W I T H S P I R A L P A S T A A N D S O U R C R E A M

KANGAROO GOULASHH O W T O C O O KIn a large heavy based saucepan heat1 tablespoon of oil over a low heat cookonions garlic and paprika for 10 minutescovered until soft and fragrant Removefrom pan and set aside

Season kangaroo lightly with salt and pepperand toss in flour to coat Heat 2 tablespoonsoil in same saucepan add kangaroo in batchesand cook over a medium high heat 5-6minutes until well browned Keep adding extraoil to the pan as required

Return onion mixture to pan add tomatoescapsicum and enough stock to cover the meatand simmer covered for approximately2 hours adding extra water if needed toprevent the meat from drying out

Season to taste and cook uncovered for

10-15 minutes until sauce thickens slightlyToss spiral pasta with butter and season totaste Stir parsley through the goulash andserve on pasta with a dollop of sour cream

FEEDS

4-6 PEOPLE

PREP 60m

COOK 120mFAT163g

CALS328

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WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D

1kg Gourmet Game Kangaroo Mince

14 cup olive oil1 large brown onion peeled and chopped2 cloves garlic peeled and crushed1 tsp ground cinnamon1 tbsp tomato paste700ml bottle passata34 cup chopped flat leaf parsley1 tsp finely grated lemon zest1 tsp finely grated orange zestSea salt and freshly ground black pepper300g macaroni12 cup fresh breadcrumbs

Cheese Sauce 2 cups (500ml) milk50g butter14 cup flour1 cup grated cheddar1 cup grated ParmesanSalt flakes and freshly ground black pepper

KANGAROO PASTITSIOAdd onion garlic and cinnamon to pan

stirring until well combined cover and cookfor 10 minutes or until onion is soft

Return kangaroo to pan increasing heat tomedium Add tomato paste passata 12 cupparsley and zests stirring to combine cookfor 25 minutes Check seasoning and adjustaccordingly

For beacutechamel sauce place milk butter andflour together in a medium saucepan over amedium heat and slowly bring up to a simmerwhisking continuously until sauce becomessmooth and thick Reduce heat to low andcook sauce gently for 5 minutes Add 12 cupcheddar 12 cup parmesan and season withsalt and pepper stirring continuously untilcheese has melted and is well combinedRemove from heat

Cook macaroni according to pack instructions

and drainFor the topping combine breadcrumbsremaining parsley parmesan and cheddarstirring until combined

To assemble pastitsio evenly divide macaroniacross bottom of both baking dishes followedby kangaroo bolognese and finish with beacutechamelover the top To finish sprinkle over the toppingmixture Place one dish of pastitsio in preheatedoven and cook for 20-30 minutes or until top isgolden Allow the second dish to cool cover inplastic wrap and freeze for another time

H O W T O C O O K

Preheat oven to 200degC (180degC fan-forced)Lightly grease 2 x medium baking dishes

Heat 2 tablespoons olive oil in a largenonstick saucepan over a medium highheat Brown kangaroo in batches to preventmince stewing in pan (adding extra oliveoil if required) setting aside for later

In same pan that you cooked kangarooheat remaining olive oil over a low heat

MAKES 2 TRAYS

FEEDS 8 PEOPLE

PREP 25m

COOK 90mFAT150g

CALS430

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W H A T Y O U rsquo L L N E E D8 x Gourmet Game Kanga Bangas

Sweet Potato Mash 700g sweet potato peeled and quartered13 cup (80ml) milk hot50g butter13 cup grated cheddar1 tbsp grainy mustard1 tbsp chopped chives

Caramelised Onion Gravy 2 tbsp olive oil2 large red onion sliced2 tsp plain flour2 tbsp brown sugar1 tbsp balsamic vinegar1 tbsp thyme leaves chopped2 cups (500ml) beef stockSea salt and freshly ground black pepper

W I T H S W E E T P O T A T O M A S H A N D C A R A M E L I S E D O N I O N G R AV Y

KANGA BANGASH O W T O C O O KPlace sweet potato in a large saucepan coverwith cold water bring to the boil and cook for15-20 minutes or until potato is tender Drainpotatoes cool for 5 minutes

While the potatoes are cooking heat olive oilin a medium saucepan over a medium heatAdd onion and cook for 5 minutes or until softAdd plain flour stirring until well combinedIncrease heat to high add sugar vinegarthyme and seasoning cooking for 2 minutesPour over beef stock bring to the boil andcook for 5-10 minutes until gravy thickens

Grill or pan-fry sausages for 10 minutes oruntil cooked

Mash potatoes with a potato masher Addhot milk butter cheddar mustard chives andseasoning stirring to combine

Serve kangaroo sausages with mash oniongravy and steamed greens

FEEDS

4 PEOPLE

PREP 10m

COOK 25mFAT

220gCALS

515

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WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts

Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste

KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper

Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly

In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine

For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet

elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts

FEEDS

4 PEOPLE

PREP 25m

COOK 15mFAT58g

CALS174

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WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze

W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081

KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)

Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside

Add remaining oil and increase heat tomedium-high brown the kangaroo in batches

Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute

Pour over the ale and beef stock stirring tocombine and bring to the boil

Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes

Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze

Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden

Serve with tomato sauce

FEEDS

6 PEOPLE

PREP 30m

COOK 2hFAT

203gCALS

390

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves

Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander

2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt

R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A

KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later

To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes

Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes

To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through

Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread

U S E F U L T I P

You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket

FEEDS

6 PEOPLE

PREP 15m

COOK 25hFAT119g

CALS323

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113

WWW GOURM E T G AM E C OM A U

CUTS METHOD COO KING TIMES

MarinatedSteak

Pan fryBBQ

4 minutes each side on high heat allow to rest for10 minutes before serving

Herb amp GarlicKebabs

Pan fryBBQ

3 minutes per side on high heat

Bush TomatoMeatballs

Pan fryBBQ oven

Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly

KangarooMini Roast

Ovenslow cook

Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender

KangarooMince

Pan frysimmer

Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly

CUTS METHOD COO KING TIMES

KangarooFillets

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangarooSteaks

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangaBangas

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooBurgers

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooDiced

Slow cookwok pan fry

Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)

NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used

Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich

delicious avour Cooking kangaroomeat is similar to cooking other red

meats and can be prepared in a varietyof ways but due to itrsquos low fat content it

is recommended to not overcook it

TIP 1

Marinate steaksand fillets in olive

oil and desiredseasonings for atleast 1 hour prior

to cooking

TIP 4

Burgers andKanga Bangas

should be cookedon medium heat

turning often untilcooked through

TIP 3

For best resultsalways allow

kangaroo meat torest after cooking

TIP 2

Steaks and filletsshould be cookedon high heat for

approx 4 minuteson each side fora medium-rare

finish

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213

WWW GOURM E T G AM E C OM A U

It has an energy (kj) content that stacksup well against other lean red meats

Terrific source of high-quality protein

Low in fat with less than 2 fat

Contains low levels of lsquoundesirablersquo saturated fats

Source of heart-friendly omega-3rsquos

Contains CLA which has antioxidant propertiesand may help reduce body fat in humans

Particularly rich source of the minerals iron and zinc

An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6

and Vitamin B12

For more nutritional information visit gourmetgamecomau

If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo

meat It gets the thumbs up on a widevariety of nutrition fronts

GLUTENFREE

HIGH INIRON

HIGH INPROTEIN

98 FATFREE

W W W G O U R M E T G A M E C O M A U

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313

51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533

f 08 8341 0345e salesmacromeatscom

wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame

instagramcomgourmetgame

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 313

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E DKangaroo Patties 500g Gourmet Game Kangaroo Mince 1 tsp native spice mix or BBQ spice mix12 red onion finely chopped1 clove garlic crushed2 tbsp lemon thyme leaves chopped2 tbsp parsley leaves chopped1 tsp lemon zest12 cup (35g) fresh breadcrumbs1 egg lightly whiskedSea salt amp freshly ground black pepperOlive oil sprayWild tomato chutney to serve

Apple amp Fennel Slaw 14 white cabbage shredded1 small fennel bulb finely sliced4 red apples coarsely grated

12 red onion peeled and finely sliced14 cup whole egg mayonnaise1 tbsp lemon juice1 tbsp finely chopped parsleySea salt amp freshly ground black pepper

W I T H W I L D T O M A T O C H U T N E Y A N D A P P L E A N D F E N N E L S L A W

KANGAROO BURGERS

FEEDS

8 PEOPLE

PREP 30m

COOK 15m

H O W T O C O O KPlace the mince spice mix onion garlicthyme parsley zest breadcrumbs eggsalt and pepper together in a large mixingbowl and mix until well combined Coverand refrigerate until required ideally at least2 hours to allow flavours to meld

For the slaw add all the ingredients togetherin a medium bowl mixing until well combinedCover and set aside until required

Preheat oven to 180degC (160degC fan-forced)Line a baking tray with baking paper

Heat a char-grill pan over medium-highheat for 2-3 minutes Meanwhile shape thekangaroo mixture into eight equal sized pattiesspray both sides with olive oil and cook pattiesfor 4 minutes each side Place patties onprepared baking tray and cook in preheated

oven for a further 10 minutesTo serve halve bread rolls then layer with wildtomato chutney kangaroo pattie and top withapple amp fennel slaw

FAT110g

CALS402

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 413

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 513

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1kg Gourmet Game Diced Kangaroo 12 cup olive oil1 large onion chopped2 cloves garlic chopped2 tbsp sweet paprikaSea salt and ground black pepper14 cup flour400g canned crushed tomatoes1 green capsicum diced1 litre beef stockWater as needed1 tbsp flat leaf parsley finely chopped

To serve Cooked spiral pastaSour cream to serve

S E R V E D W I T H S P I R A L P A S T A A N D S O U R C R E A M

KANGAROO GOULASHH O W T O C O O KIn a large heavy based saucepan heat1 tablespoon of oil over a low heat cookonions garlic and paprika for 10 minutescovered until soft and fragrant Removefrom pan and set aside

Season kangaroo lightly with salt and pepperand toss in flour to coat Heat 2 tablespoonsoil in same saucepan add kangaroo in batchesand cook over a medium high heat 5-6minutes until well browned Keep adding extraoil to the pan as required

Return onion mixture to pan add tomatoescapsicum and enough stock to cover the meatand simmer covered for approximately2 hours adding extra water if needed toprevent the meat from drying out

Season to taste and cook uncovered for

10-15 minutes until sauce thickens slightlyToss spiral pasta with butter and season totaste Stir parsley through the goulash andserve on pasta with a dollop of sour cream

FEEDS

4-6 PEOPLE

PREP 60m

COOK 120mFAT163g

CALS328

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 613

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D

1kg Gourmet Game Kangaroo Mince

14 cup olive oil1 large brown onion peeled and chopped2 cloves garlic peeled and crushed1 tsp ground cinnamon1 tbsp tomato paste700ml bottle passata34 cup chopped flat leaf parsley1 tsp finely grated lemon zest1 tsp finely grated orange zestSea salt and freshly ground black pepper300g macaroni12 cup fresh breadcrumbs

Cheese Sauce 2 cups (500ml) milk50g butter14 cup flour1 cup grated cheddar1 cup grated ParmesanSalt flakes and freshly ground black pepper

KANGAROO PASTITSIOAdd onion garlic and cinnamon to pan

stirring until well combined cover and cookfor 10 minutes or until onion is soft

Return kangaroo to pan increasing heat tomedium Add tomato paste passata 12 cupparsley and zests stirring to combine cookfor 25 minutes Check seasoning and adjustaccordingly

For beacutechamel sauce place milk butter andflour together in a medium saucepan over amedium heat and slowly bring up to a simmerwhisking continuously until sauce becomessmooth and thick Reduce heat to low andcook sauce gently for 5 minutes Add 12 cupcheddar 12 cup parmesan and season withsalt and pepper stirring continuously untilcheese has melted and is well combinedRemove from heat

Cook macaroni according to pack instructions

and drainFor the topping combine breadcrumbsremaining parsley parmesan and cheddarstirring until combined

To assemble pastitsio evenly divide macaroniacross bottom of both baking dishes followedby kangaroo bolognese and finish with beacutechamelover the top To finish sprinkle over the toppingmixture Place one dish of pastitsio in preheatedoven and cook for 20-30 minutes or until top isgolden Allow the second dish to cool cover inplastic wrap and freeze for another time

H O W T O C O O K

Preheat oven to 200degC (180degC fan-forced)Lightly grease 2 x medium baking dishes

Heat 2 tablespoons olive oil in a largenonstick saucepan over a medium highheat Brown kangaroo in batches to preventmince stewing in pan (adding extra oliveoil if required) setting aside for later

In same pan that you cooked kangarooheat remaining olive oil over a low heat

MAKES 2 TRAYS

FEEDS 8 PEOPLE

PREP 25m

COOK 90mFAT150g

CALS430

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 713

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D8 x Gourmet Game Kanga Bangas

Sweet Potato Mash 700g sweet potato peeled and quartered13 cup (80ml) milk hot50g butter13 cup grated cheddar1 tbsp grainy mustard1 tbsp chopped chives

Caramelised Onion Gravy 2 tbsp olive oil2 large red onion sliced2 tsp plain flour2 tbsp brown sugar1 tbsp balsamic vinegar1 tbsp thyme leaves chopped2 cups (500ml) beef stockSea salt and freshly ground black pepper

W I T H S W E E T P O T A T O M A S H A N D C A R A M E L I S E D O N I O N G R AV Y

KANGA BANGASH O W T O C O O KPlace sweet potato in a large saucepan coverwith cold water bring to the boil and cook for15-20 minutes or until potato is tender Drainpotatoes cool for 5 minutes

While the potatoes are cooking heat olive oilin a medium saucepan over a medium heatAdd onion and cook for 5 minutes or until softAdd plain flour stirring until well combinedIncrease heat to high add sugar vinegarthyme and seasoning cooking for 2 minutesPour over beef stock bring to the boil andcook for 5-10 minutes until gravy thickens

Grill or pan-fry sausages for 10 minutes oruntil cooked

Mash potatoes with a potato masher Addhot milk butter cheddar mustard chives andseasoning stirring to combine

Serve kangaroo sausages with mash oniongravy and steamed greens

FEEDS

4 PEOPLE

PREP 10m

COOK 25mFAT

220gCALS

515

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 813

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts

Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste

KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper

Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly

In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine

For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet

elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts

FEEDS

4 PEOPLE

PREP 25m

COOK 15mFAT58g

CALS174

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 913

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze

W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081

KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)

Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside

Add remaining oil and increase heat tomedium-high brown the kangaroo in batches

Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute

Pour over the ale and beef stock stirring tocombine and bring to the boil

Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes

Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze

Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden

Serve with tomato sauce

FEEDS

6 PEOPLE

PREP 30m

COOK 2hFAT

203gCALS

390

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves

Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander

2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt

R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A

KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later

To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes

Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes

To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through

Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread

U S E F U L T I P

You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket

FEEDS

6 PEOPLE

PREP 15m

COOK 25hFAT119g

CALS323

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113

WWW GOURM E T G AM E C OM A U

CUTS METHOD COO KING TIMES

MarinatedSteak

Pan fryBBQ

4 minutes each side on high heat allow to rest for10 minutes before serving

Herb amp GarlicKebabs

Pan fryBBQ

3 minutes per side on high heat

Bush TomatoMeatballs

Pan fryBBQ oven

Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly

KangarooMini Roast

Ovenslow cook

Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender

KangarooMince

Pan frysimmer

Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly

CUTS METHOD COO KING TIMES

KangarooFillets

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangarooSteaks

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangaBangas

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooBurgers

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooDiced

Slow cookwok pan fry

Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)

NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used

Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich

delicious avour Cooking kangaroomeat is similar to cooking other red

meats and can be prepared in a varietyof ways but due to itrsquos low fat content it

is recommended to not overcook it

TIP 1

Marinate steaksand fillets in olive

oil and desiredseasonings for atleast 1 hour prior

to cooking

TIP 4

Burgers andKanga Bangas

should be cookedon medium heat

turning often untilcooked through

TIP 3

For best resultsalways allow

kangaroo meat torest after cooking

TIP 2

Steaks and filletsshould be cookedon high heat for

approx 4 minuteson each side fora medium-rare

finish

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213

WWW GOURM E T G AM E C OM A U

It has an energy (kj) content that stacksup well against other lean red meats

Terrific source of high-quality protein

Low in fat with less than 2 fat

Contains low levels of lsquoundesirablersquo saturated fats

Source of heart-friendly omega-3rsquos

Contains CLA which has antioxidant propertiesand may help reduce body fat in humans

Particularly rich source of the minerals iron and zinc

An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6

and Vitamin B12

For more nutritional information visit gourmetgamecomau

If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo

meat It gets the thumbs up on a widevariety of nutrition fronts

GLUTENFREE

HIGH INIRON

HIGH INPROTEIN

98 FATFREE

W W W G O U R M E T G A M E C O M A U

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313

51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533

f 08 8341 0345e salesmacromeatscom

wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame

instagramcomgourmetgame

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 413

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 513

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1kg Gourmet Game Diced Kangaroo 12 cup olive oil1 large onion chopped2 cloves garlic chopped2 tbsp sweet paprikaSea salt and ground black pepper14 cup flour400g canned crushed tomatoes1 green capsicum diced1 litre beef stockWater as needed1 tbsp flat leaf parsley finely chopped

To serve Cooked spiral pastaSour cream to serve

S E R V E D W I T H S P I R A L P A S T A A N D S O U R C R E A M

KANGAROO GOULASHH O W T O C O O KIn a large heavy based saucepan heat1 tablespoon of oil over a low heat cookonions garlic and paprika for 10 minutescovered until soft and fragrant Removefrom pan and set aside

Season kangaroo lightly with salt and pepperand toss in flour to coat Heat 2 tablespoonsoil in same saucepan add kangaroo in batchesand cook over a medium high heat 5-6minutes until well browned Keep adding extraoil to the pan as required

Return onion mixture to pan add tomatoescapsicum and enough stock to cover the meatand simmer covered for approximately2 hours adding extra water if needed toprevent the meat from drying out

Season to taste and cook uncovered for

10-15 minutes until sauce thickens slightlyToss spiral pasta with butter and season totaste Stir parsley through the goulash andserve on pasta with a dollop of sour cream

FEEDS

4-6 PEOPLE

PREP 60m

COOK 120mFAT163g

CALS328

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 613

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D

1kg Gourmet Game Kangaroo Mince

14 cup olive oil1 large brown onion peeled and chopped2 cloves garlic peeled and crushed1 tsp ground cinnamon1 tbsp tomato paste700ml bottle passata34 cup chopped flat leaf parsley1 tsp finely grated lemon zest1 tsp finely grated orange zestSea salt and freshly ground black pepper300g macaroni12 cup fresh breadcrumbs

Cheese Sauce 2 cups (500ml) milk50g butter14 cup flour1 cup grated cheddar1 cup grated ParmesanSalt flakes and freshly ground black pepper

KANGAROO PASTITSIOAdd onion garlic and cinnamon to pan

stirring until well combined cover and cookfor 10 minutes or until onion is soft

Return kangaroo to pan increasing heat tomedium Add tomato paste passata 12 cupparsley and zests stirring to combine cookfor 25 minutes Check seasoning and adjustaccordingly

For beacutechamel sauce place milk butter andflour together in a medium saucepan over amedium heat and slowly bring up to a simmerwhisking continuously until sauce becomessmooth and thick Reduce heat to low andcook sauce gently for 5 minutes Add 12 cupcheddar 12 cup parmesan and season withsalt and pepper stirring continuously untilcheese has melted and is well combinedRemove from heat

Cook macaroni according to pack instructions

and drainFor the topping combine breadcrumbsremaining parsley parmesan and cheddarstirring until combined

To assemble pastitsio evenly divide macaroniacross bottom of both baking dishes followedby kangaroo bolognese and finish with beacutechamelover the top To finish sprinkle over the toppingmixture Place one dish of pastitsio in preheatedoven and cook for 20-30 minutes or until top isgolden Allow the second dish to cool cover inplastic wrap and freeze for another time

H O W T O C O O K

Preheat oven to 200degC (180degC fan-forced)Lightly grease 2 x medium baking dishes

Heat 2 tablespoons olive oil in a largenonstick saucepan over a medium highheat Brown kangaroo in batches to preventmince stewing in pan (adding extra oliveoil if required) setting aside for later

In same pan that you cooked kangarooheat remaining olive oil over a low heat

MAKES 2 TRAYS

FEEDS 8 PEOPLE

PREP 25m

COOK 90mFAT150g

CALS430

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 713

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D8 x Gourmet Game Kanga Bangas

Sweet Potato Mash 700g sweet potato peeled and quartered13 cup (80ml) milk hot50g butter13 cup grated cheddar1 tbsp grainy mustard1 tbsp chopped chives

Caramelised Onion Gravy 2 tbsp olive oil2 large red onion sliced2 tsp plain flour2 tbsp brown sugar1 tbsp balsamic vinegar1 tbsp thyme leaves chopped2 cups (500ml) beef stockSea salt and freshly ground black pepper

W I T H S W E E T P O T A T O M A S H A N D C A R A M E L I S E D O N I O N G R AV Y

KANGA BANGASH O W T O C O O KPlace sweet potato in a large saucepan coverwith cold water bring to the boil and cook for15-20 minutes or until potato is tender Drainpotatoes cool for 5 minutes

While the potatoes are cooking heat olive oilin a medium saucepan over a medium heatAdd onion and cook for 5 minutes or until softAdd plain flour stirring until well combinedIncrease heat to high add sugar vinegarthyme and seasoning cooking for 2 minutesPour over beef stock bring to the boil andcook for 5-10 minutes until gravy thickens

Grill or pan-fry sausages for 10 minutes oruntil cooked

Mash potatoes with a potato masher Addhot milk butter cheddar mustard chives andseasoning stirring to combine

Serve kangaroo sausages with mash oniongravy and steamed greens

FEEDS

4 PEOPLE

PREP 10m

COOK 25mFAT

220gCALS

515

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 813

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts

Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste

KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper

Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly

In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine

For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet

elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts

FEEDS

4 PEOPLE

PREP 25m

COOK 15mFAT58g

CALS174

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 913

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze

W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081

KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)

Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside

Add remaining oil and increase heat tomedium-high brown the kangaroo in batches

Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute

Pour over the ale and beef stock stirring tocombine and bring to the boil

Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes

Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze

Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden

Serve with tomato sauce

FEEDS

6 PEOPLE

PREP 30m

COOK 2hFAT

203gCALS

390

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves

Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander

2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt

R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A

KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later

To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes

Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes

To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through

Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread

U S E F U L T I P

You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket

FEEDS

6 PEOPLE

PREP 15m

COOK 25hFAT119g

CALS323

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113

WWW GOURM E T G AM E C OM A U

CUTS METHOD COO KING TIMES

MarinatedSteak

Pan fryBBQ

4 minutes each side on high heat allow to rest for10 minutes before serving

Herb amp GarlicKebabs

Pan fryBBQ

3 minutes per side on high heat

Bush TomatoMeatballs

Pan fryBBQ oven

Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly

KangarooMini Roast

Ovenslow cook

Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender

KangarooMince

Pan frysimmer

Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly

CUTS METHOD COO KING TIMES

KangarooFillets

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangarooSteaks

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangaBangas

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooBurgers

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooDiced

Slow cookwok pan fry

Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)

NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used

Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich

delicious avour Cooking kangaroomeat is similar to cooking other red

meats and can be prepared in a varietyof ways but due to itrsquos low fat content it

is recommended to not overcook it

TIP 1

Marinate steaksand fillets in olive

oil and desiredseasonings for atleast 1 hour prior

to cooking

TIP 4

Burgers andKanga Bangas

should be cookedon medium heat

turning often untilcooked through

TIP 3

For best resultsalways allow

kangaroo meat torest after cooking

TIP 2

Steaks and filletsshould be cookedon high heat for

approx 4 minuteson each side fora medium-rare

finish

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213

WWW GOURM E T G AM E C OM A U

It has an energy (kj) content that stacksup well against other lean red meats

Terrific source of high-quality protein

Low in fat with less than 2 fat

Contains low levels of lsquoundesirablersquo saturated fats

Source of heart-friendly omega-3rsquos

Contains CLA which has antioxidant propertiesand may help reduce body fat in humans

Particularly rich source of the minerals iron and zinc

An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6

and Vitamin B12

For more nutritional information visit gourmetgamecomau

If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo

meat It gets the thumbs up on a widevariety of nutrition fronts

GLUTENFREE

HIGH INIRON

HIGH INPROTEIN

98 FATFREE

W W W G O U R M E T G A M E C O M A U

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313

51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533

f 08 8341 0345e salesmacromeatscom

wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame

instagramcomgourmetgame

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 513

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1kg Gourmet Game Diced Kangaroo 12 cup olive oil1 large onion chopped2 cloves garlic chopped2 tbsp sweet paprikaSea salt and ground black pepper14 cup flour400g canned crushed tomatoes1 green capsicum diced1 litre beef stockWater as needed1 tbsp flat leaf parsley finely chopped

To serve Cooked spiral pastaSour cream to serve

S E R V E D W I T H S P I R A L P A S T A A N D S O U R C R E A M

KANGAROO GOULASHH O W T O C O O KIn a large heavy based saucepan heat1 tablespoon of oil over a low heat cookonions garlic and paprika for 10 minutescovered until soft and fragrant Removefrom pan and set aside

Season kangaroo lightly with salt and pepperand toss in flour to coat Heat 2 tablespoonsoil in same saucepan add kangaroo in batchesand cook over a medium high heat 5-6minutes until well browned Keep adding extraoil to the pan as required

Return onion mixture to pan add tomatoescapsicum and enough stock to cover the meatand simmer covered for approximately2 hours adding extra water if needed toprevent the meat from drying out

Season to taste and cook uncovered for

10-15 minutes until sauce thickens slightlyToss spiral pasta with butter and season totaste Stir parsley through the goulash andserve on pasta with a dollop of sour cream

FEEDS

4-6 PEOPLE

PREP 60m

COOK 120mFAT163g

CALS328

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 613

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D

1kg Gourmet Game Kangaroo Mince

14 cup olive oil1 large brown onion peeled and chopped2 cloves garlic peeled and crushed1 tsp ground cinnamon1 tbsp tomato paste700ml bottle passata34 cup chopped flat leaf parsley1 tsp finely grated lemon zest1 tsp finely grated orange zestSea salt and freshly ground black pepper300g macaroni12 cup fresh breadcrumbs

Cheese Sauce 2 cups (500ml) milk50g butter14 cup flour1 cup grated cheddar1 cup grated ParmesanSalt flakes and freshly ground black pepper

KANGAROO PASTITSIOAdd onion garlic and cinnamon to pan

stirring until well combined cover and cookfor 10 minutes or until onion is soft

Return kangaroo to pan increasing heat tomedium Add tomato paste passata 12 cupparsley and zests stirring to combine cookfor 25 minutes Check seasoning and adjustaccordingly

For beacutechamel sauce place milk butter andflour together in a medium saucepan over amedium heat and slowly bring up to a simmerwhisking continuously until sauce becomessmooth and thick Reduce heat to low andcook sauce gently for 5 minutes Add 12 cupcheddar 12 cup parmesan and season withsalt and pepper stirring continuously untilcheese has melted and is well combinedRemove from heat

Cook macaroni according to pack instructions

and drainFor the topping combine breadcrumbsremaining parsley parmesan and cheddarstirring until combined

To assemble pastitsio evenly divide macaroniacross bottom of both baking dishes followedby kangaroo bolognese and finish with beacutechamelover the top To finish sprinkle over the toppingmixture Place one dish of pastitsio in preheatedoven and cook for 20-30 minutes or until top isgolden Allow the second dish to cool cover inplastic wrap and freeze for another time

H O W T O C O O K

Preheat oven to 200degC (180degC fan-forced)Lightly grease 2 x medium baking dishes

Heat 2 tablespoons olive oil in a largenonstick saucepan over a medium highheat Brown kangaroo in batches to preventmince stewing in pan (adding extra oliveoil if required) setting aside for later

In same pan that you cooked kangarooheat remaining olive oil over a low heat

MAKES 2 TRAYS

FEEDS 8 PEOPLE

PREP 25m

COOK 90mFAT150g

CALS430

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 713

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D8 x Gourmet Game Kanga Bangas

Sweet Potato Mash 700g sweet potato peeled and quartered13 cup (80ml) milk hot50g butter13 cup grated cheddar1 tbsp grainy mustard1 tbsp chopped chives

Caramelised Onion Gravy 2 tbsp olive oil2 large red onion sliced2 tsp plain flour2 tbsp brown sugar1 tbsp balsamic vinegar1 tbsp thyme leaves chopped2 cups (500ml) beef stockSea salt and freshly ground black pepper

W I T H S W E E T P O T A T O M A S H A N D C A R A M E L I S E D O N I O N G R AV Y

KANGA BANGASH O W T O C O O KPlace sweet potato in a large saucepan coverwith cold water bring to the boil and cook for15-20 minutes or until potato is tender Drainpotatoes cool for 5 minutes

While the potatoes are cooking heat olive oilin a medium saucepan over a medium heatAdd onion and cook for 5 minutes or until softAdd plain flour stirring until well combinedIncrease heat to high add sugar vinegarthyme and seasoning cooking for 2 minutesPour over beef stock bring to the boil andcook for 5-10 minutes until gravy thickens

Grill or pan-fry sausages for 10 minutes oruntil cooked

Mash potatoes with a potato masher Addhot milk butter cheddar mustard chives andseasoning stirring to combine

Serve kangaroo sausages with mash oniongravy and steamed greens

FEEDS

4 PEOPLE

PREP 10m

COOK 25mFAT

220gCALS

515

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 813

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts

Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste

KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper

Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly

In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine

For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet

elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts

FEEDS

4 PEOPLE

PREP 25m

COOK 15mFAT58g

CALS174

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 913

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze

W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081

KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)

Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside

Add remaining oil and increase heat tomedium-high brown the kangaroo in batches

Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute

Pour over the ale and beef stock stirring tocombine and bring to the boil

Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes

Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze

Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden

Serve with tomato sauce

FEEDS

6 PEOPLE

PREP 30m

COOK 2hFAT

203gCALS

390

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves

Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander

2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt

R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A

KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later

To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes

Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes

To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through

Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread

U S E F U L T I P

You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket

FEEDS

6 PEOPLE

PREP 15m

COOK 25hFAT119g

CALS323

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113

WWW GOURM E T G AM E C OM A U

CUTS METHOD COO KING TIMES

MarinatedSteak

Pan fryBBQ

4 minutes each side on high heat allow to rest for10 minutes before serving

Herb amp GarlicKebabs

Pan fryBBQ

3 minutes per side on high heat

Bush TomatoMeatballs

Pan fryBBQ oven

Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly

KangarooMini Roast

Ovenslow cook

Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender

KangarooMince

Pan frysimmer

Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly

CUTS METHOD COO KING TIMES

KangarooFillets

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangarooSteaks

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangaBangas

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooBurgers

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooDiced

Slow cookwok pan fry

Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)

NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used

Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich

delicious avour Cooking kangaroomeat is similar to cooking other red

meats and can be prepared in a varietyof ways but due to itrsquos low fat content it

is recommended to not overcook it

TIP 1

Marinate steaksand fillets in olive

oil and desiredseasonings for atleast 1 hour prior

to cooking

TIP 4

Burgers andKanga Bangas

should be cookedon medium heat

turning often untilcooked through

TIP 3

For best resultsalways allow

kangaroo meat torest after cooking

TIP 2

Steaks and filletsshould be cookedon high heat for

approx 4 minuteson each side fora medium-rare

finish

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213

WWW GOURM E T G AM E C OM A U

It has an energy (kj) content that stacksup well against other lean red meats

Terrific source of high-quality protein

Low in fat with less than 2 fat

Contains low levels of lsquoundesirablersquo saturated fats

Source of heart-friendly omega-3rsquos

Contains CLA which has antioxidant propertiesand may help reduce body fat in humans

Particularly rich source of the minerals iron and zinc

An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6

and Vitamin B12

For more nutritional information visit gourmetgamecomau

If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo

meat It gets the thumbs up on a widevariety of nutrition fronts

GLUTENFREE

HIGH INIRON

HIGH INPROTEIN

98 FATFREE

W W W G O U R M E T G A M E C O M A U

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313

51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533

f 08 8341 0345e salesmacromeatscom

wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame

instagramcomgourmetgame

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 613

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D

1kg Gourmet Game Kangaroo Mince

14 cup olive oil1 large brown onion peeled and chopped2 cloves garlic peeled and crushed1 tsp ground cinnamon1 tbsp tomato paste700ml bottle passata34 cup chopped flat leaf parsley1 tsp finely grated lemon zest1 tsp finely grated orange zestSea salt and freshly ground black pepper300g macaroni12 cup fresh breadcrumbs

Cheese Sauce 2 cups (500ml) milk50g butter14 cup flour1 cup grated cheddar1 cup grated ParmesanSalt flakes and freshly ground black pepper

KANGAROO PASTITSIOAdd onion garlic and cinnamon to pan

stirring until well combined cover and cookfor 10 minutes or until onion is soft

Return kangaroo to pan increasing heat tomedium Add tomato paste passata 12 cupparsley and zests stirring to combine cookfor 25 minutes Check seasoning and adjustaccordingly

For beacutechamel sauce place milk butter andflour together in a medium saucepan over amedium heat and slowly bring up to a simmerwhisking continuously until sauce becomessmooth and thick Reduce heat to low andcook sauce gently for 5 minutes Add 12 cupcheddar 12 cup parmesan and season withsalt and pepper stirring continuously untilcheese has melted and is well combinedRemove from heat

Cook macaroni according to pack instructions

and drainFor the topping combine breadcrumbsremaining parsley parmesan and cheddarstirring until combined

To assemble pastitsio evenly divide macaroniacross bottom of both baking dishes followedby kangaroo bolognese and finish with beacutechamelover the top To finish sprinkle over the toppingmixture Place one dish of pastitsio in preheatedoven and cook for 20-30 minutes or until top isgolden Allow the second dish to cool cover inplastic wrap and freeze for another time

H O W T O C O O K

Preheat oven to 200degC (180degC fan-forced)Lightly grease 2 x medium baking dishes

Heat 2 tablespoons olive oil in a largenonstick saucepan over a medium highheat Brown kangaroo in batches to preventmince stewing in pan (adding extra oliveoil if required) setting aside for later

In same pan that you cooked kangarooheat remaining olive oil over a low heat

MAKES 2 TRAYS

FEEDS 8 PEOPLE

PREP 25m

COOK 90mFAT150g

CALS430

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 713

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D8 x Gourmet Game Kanga Bangas

Sweet Potato Mash 700g sweet potato peeled and quartered13 cup (80ml) milk hot50g butter13 cup grated cheddar1 tbsp grainy mustard1 tbsp chopped chives

Caramelised Onion Gravy 2 tbsp olive oil2 large red onion sliced2 tsp plain flour2 tbsp brown sugar1 tbsp balsamic vinegar1 tbsp thyme leaves chopped2 cups (500ml) beef stockSea salt and freshly ground black pepper

W I T H S W E E T P O T A T O M A S H A N D C A R A M E L I S E D O N I O N G R AV Y

KANGA BANGASH O W T O C O O KPlace sweet potato in a large saucepan coverwith cold water bring to the boil and cook for15-20 minutes or until potato is tender Drainpotatoes cool for 5 minutes

While the potatoes are cooking heat olive oilin a medium saucepan over a medium heatAdd onion and cook for 5 minutes or until softAdd plain flour stirring until well combinedIncrease heat to high add sugar vinegarthyme and seasoning cooking for 2 minutesPour over beef stock bring to the boil andcook for 5-10 minutes until gravy thickens

Grill or pan-fry sausages for 10 minutes oruntil cooked

Mash potatoes with a potato masher Addhot milk butter cheddar mustard chives andseasoning stirring to combine

Serve kangaroo sausages with mash oniongravy and steamed greens

FEEDS

4 PEOPLE

PREP 10m

COOK 25mFAT

220gCALS

515

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 813

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts

Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste

KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper

Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly

In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine

For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet

elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts

FEEDS

4 PEOPLE

PREP 25m

COOK 15mFAT58g

CALS174

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 913

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze

W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081

KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)

Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside

Add remaining oil and increase heat tomedium-high brown the kangaroo in batches

Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute

Pour over the ale and beef stock stirring tocombine and bring to the boil

Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes

Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze

Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden

Serve with tomato sauce

FEEDS

6 PEOPLE

PREP 30m

COOK 2hFAT

203gCALS

390

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves

Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander

2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt

R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A

KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later

To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes

Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes

To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through

Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread

U S E F U L T I P

You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket

FEEDS

6 PEOPLE

PREP 15m

COOK 25hFAT119g

CALS323

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113

WWW GOURM E T G AM E C OM A U

CUTS METHOD COO KING TIMES

MarinatedSteak

Pan fryBBQ

4 minutes each side on high heat allow to rest for10 minutes before serving

Herb amp GarlicKebabs

Pan fryBBQ

3 minutes per side on high heat

Bush TomatoMeatballs

Pan fryBBQ oven

Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly

KangarooMini Roast

Ovenslow cook

Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender

KangarooMince

Pan frysimmer

Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly

CUTS METHOD COO KING TIMES

KangarooFillets

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangarooSteaks

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangaBangas

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooBurgers

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooDiced

Slow cookwok pan fry

Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)

NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used

Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich

delicious avour Cooking kangaroomeat is similar to cooking other red

meats and can be prepared in a varietyof ways but due to itrsquos low fat content it

is recommended to not overcook it

TIP 1

Marinate steaksand fillets in olive

oil and desiredseasonings for atleast 1 hour prior

to cooking

TIP 4

Burgers andKanga Bangas

should be cookedon medium heat

turning often untilcooked through

TIP 3

For best resultsalways allow

kangaroo meat torest after cooking

TIP 2

Steaks and filletsshould be cookedon high heat for

approx 4 minuteson each side fora medium-rare

finish

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213

WWW GOURM E T G AM E C OM A U

It has an energy (kj) content that stacksup well against other lean red meats

Terrific source of high-quality protein

Low in fat with less than 2 fat

Contains low levels of lsquoundesirablersquo saturated fats

Source of heart-friendly omega-3rsquos

Contains CLA which has antioxidant propertiesand may help reduce body fat in humans

Particularly rich source of the minerals iron and zinc

An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6

and Vitamin B12

For more nutritional information visit gourmetgamecomau

If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo

meat It gets the thumbs up on a widevariety of nutrition fronts

GLUTENFREE

HIGH INIRON

HIGH INPROTEIN

98 FATFREE

W W W G O U R M E T G A M E C O M A U

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313

51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533

f 08 8341 0345e salesmacromeatscom

wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame

instagramcomgourmetgame

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 713

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D8 x Gourmet Game Kanga Bangas

Sweet Potato Mash 700g sweet potato peeled and quartered13 cup (80ml) milk hot50g butter13 cup grated cheddar1 tbsp grainy mustard1 tbsp chopped chives

Caramelised Onion Gravy 2 tbsp olive oil2 large red onion sliced2 tsp plain flour2 tbsp brown sugar1 tbsp balsamic vinegar1 tbsp thyme leaves chopped2 cups (500ml) beef stockSea salt and freshly ground black pepper

W I T H S W E E T P O T A T O M A S H A N D C A R A M E L I S E D O N I O N G R AV Y

KANGA BANGASH O W T O C O O KPlace sweet potato in a large saucepan coverwith cold water bring to the boil and cook for15-20 minutes or until potato is tender Drainpotatoes cool for 5 minutes

While the potatoes are cooking heat olive oilin a medium saucepan over a medium heatAdd onion and cook for 5 minutes or until softAdd plain flour stirring until well combinedIncrease heat to high add sugar vinegarthyme and seasoning cooking for 2 minutesPour over beef stock bring to the boil andcook for 5-10 minutes until gravy thickens

Grill or pan-fry sausages for 10 minutes oruntil cooked

Mash potatoes with a potato masher Addhot milk butter cheddar mustard chives andseasoning stirring to combine

Serve kangaroo sausages with mash oniongravy and steamed greens

FEEDS

4 PEOPLE

PREP 10m

COOK 25mFAT

220gCALS

515

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 813

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts

Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste

KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper

Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly

In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine

For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet

elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts

FEEDS

4 PEOPLE

PREP 25m

COOK 15mFAT58g

CALS174

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 913

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze

W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081

KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)

Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside

Add remaining oil and increase heat tomedium-high brown the kangaroo in batches

Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute

Pour over the ale and beef stock stirring tocombine and bring to the boil

Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes

Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze

Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden

Serve with tomato sauce

FEEDS

6 PEOPLE

PREP 30m

COOK 2hFAT

203gCALS

390

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves

Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander

2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt

R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A

KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later

To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes

Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes

To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through

Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread

U S E F U L T I P

You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket

FEEDS

6 PEOPLE

PREP 15m

COOK 25hFAT119g

CALS323

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113

WWW GOURM E T G AM E C OM A U

CUTS METHOD COO KING TIMES

MarinatedSteak

Pan fryBBQ

4 minutes each side on high heat allow to rest for10 minutes before serving

Herb amp GarlicKebabs

Pan fryBBQ

3 minutes per side on high heat

Bush TomatoMeatballs

Pan fryBBQ oven

Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly

KangarooMini Roast

Ovenslow cook

Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender

KangarooMince

Pan frysimmer

Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly

CUTS METHOD COO KING TIMES

KangarooFillets

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangarooSteaks

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangaBangas

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooBurgers

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooDiced

Slow cookwok pan fry

Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)

NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used

Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich

delicious avour Cooking kangaroomeat is similar to cooking other red

meats and can be prepared in a varietyof ways but due to itrsquos low fat content it

is recommended to not overcook it

TIP 1

Marinate steaksand fillets in olive

oil and desiredseasonings for atleast 1 hour prior

to cooking

TIP 4

Burgers andKanga Bangas

should be cookedon medium heat

turning often untilcooked through

TIP 3

For best resultsalways allow

kangaroo meat torest after cooking

TIP 2

Steaks and filletsshould be cookedon high heat for

approx 4 minuteson each side fora medium-rare

finish

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213

WWW GOURM E T G AM E C OM A U

It has an energy (kj) content that stacksup well against other lean red meats

Terrific source of high-quality protein

Low in fat with less than 2 fat

Contains low levels of lsquoundesirablersquo saturated fats

Source of heart-friendly omega-3rsquos

Contains CLA which has antioxidant propertiesand may help reduce body fat in humans

Particularly rich source of the minerals iron and zinc

An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6

and Vitamin B12

For more nutritional information visit gourmetgamecomau

If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo

meat It gets the thumbs up on a widevariety of nutrition fronts

GLUTENFREE

HIGH INIRON

HIGH INPROTEIN

98 FATFREE

W W W G O U R M E T G A M E C O M A U

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313

51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533

f 08 8341 0345e salesmacromeatscom

wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame

instagramcomgourmetgame

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 813

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tbsp peanut oil500g Gourmet Game Kangaroo Fillet 2 tbsp oyster sauce12 cup mint leaves12 cup coriander leaves12 cup thai basil leaves1 tbsp finely chopped lemongrass1 tbsp ground roasted rice2 shallots peeled and finely sliced1 tbsp crispy-fried shallots1 tbsp chopped roasted peanuts

Dressing 1 clove garlic peeled and finely chopped1 red chilli deseeded and finely chopped14 cup lime juice14 cup fish sauce1 tsp brown sugar to taste

KANGAROO THAI SALADH O W T O C O O KPreheat oven to 220degC (200degC fan-forced)and line a baking tray with baking paper

Heat oil in large non-stick frying pan over amedium-high heat Rub kangaroo with oystersauce and place in frying pan browningthe meat on all sides Transfer kangaroo toprepared baking tray and place in preheatedoven for 10 minutes Remove from oven andrest for 20 minutes then slice thinly

In a large mixing bowl combine slicedkangaroo mint coriander basil lemongrassground rice and shallots tossing to combine

For the dressing pound the garlic and chilli toa paste using a pestle and mortar Place pastein a small bowl add lime juice fish sauce andsugar to taste stirring until well combinedCheck flavours so that the salty sour sweet

elements are balancedTo serve the salad add dressing and toss tocombine Serve salad garnished with crispyfried shallots and peanuts

FEEDS

4 PEOPLE

PREP 25m

COOK 15mFAT58g

CALS174

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 913

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze

W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081

KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)

Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside

Add remaining oil and increase heat tomedium-high brown the kangaroo in batches

Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute

Pour over the ale and beef stock stirring tocombine and bring to the boil

Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes

Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze

Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden

Serve with tomato sauce

FEEDS

6 PEOPLE

PREP 30m

COOK 2hFAT

203gCALS

390

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves

Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander

2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt

R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A

KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later

To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes

Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes

To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through

Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread

U S E F U L T I P

You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket

FEEDS

6 PEOPLE

PREP 15m

COOK 25hFAT119g

CALS323

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113

WWW GOURM E T G AM E C OM A U

CUTS METHOD COO KING TIMES

MarinatedSteak

Pan fryBBQ

4 minutes each side on high heat allow to rest for10 minutes before serving

Herb amp GarlicKebabs

Pan fryBBQ

3 minutes per side on high heat

Bush TomatoMeatballs

Pan fryBBQ oven

Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly

KangarooMini Roast

Ovenslow cook

Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender

KangarooMince

Pan frysimmer

Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly

CUTS METHOD COO KING TIMES

KangarooFillets

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangarooSteaks

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangaBangas

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooBurgers

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooDiced

Slow cookwok pan fry

Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)

NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used

Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich

delicious avour Cooking kangaroomeat is similar to cooking other red

meats and can be prepared in a varietyof ways but due to itrsquos low fat content it

is recommended to not overcook it

TIP 1

Marinate steaksand fillets in olive

oil and desiredseasonings for atleast 1 hour prior

to cooking

TIP 4

Burgers andKanga Bangas

should be cookedon medium heat

turning often untilcooked through

TIP 3

For best resultsalways allow

kangaroo meat torest after cooking

TIP 2

Steaks and filletsshould be cookedon high heat for

approx 4 minuteson each side fora medium-rare

finish

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213

WWW GOURM E T G AM E C OM A U

It has an energy (kj) content that stacksup well against other lean red meats

Terrific source of high-quality protein

Low in fat with less than 2 fat

Contains low levels of lsquoundesirablersquo saturated fats

Source of heart-friendly omega-3rsquos

Contains CLA which has antioxidant propertiesand may help reduce body fat in humans

Particularly rich source of the minerals iron and zinc

An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6

and Vitamin B12

For more nutritional information visit gourmetgamecomau

If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo

meat It gets the thumbs up on a widevariety of nutrition fronts

GLUTENFREE

HIGH INIRON

HIGH INPROTEIN

98 FATFREE

W W W G O U R M E T G A M E C O M A U

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313

51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533

f 08 8341 0345e salesmacromeatscom

wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame

instagramcomgourmetgame

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 913

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D13 cup olive oil1 large onion chopped200g field mushrooms chopped150g button swiss brownmushrooms sliced1 garlic clove crushed800g Gourmet Game Kangaroo Steakdiced in to 3cm cubes1 tbsp plain floursea salt and freshly ground black pepper330ml bottle Dark Ale1 cup beef stock1 tbsp lemon thyme leaves2 sheets frozen shortcrust pastrysemi thawed2 sheets frozen puff pastry semi thawed1 egg beaten to glaze

W I T H M U S H R O O M A N D D A R K A L E983080 M A K E S 983094 983081

KANGAROO PIEH O W T O C O O KPreheat oven to 200degC (180degC fan-forced)

Heat half the oil in a medium non-sticksaucepan over medium-low heat Add onionand mushrooms cook for 10 minutes or untilonion is soft and golden Increase heat tomedium add garlic and cook for 2 minutesRemove from pan and set aside

Add remaining oil and increase heat tomedium-high brown the kangaroo in batches

Return kangaroo and onion mixture to panAdd flour salt and pepper stirring to combineand cook for 1 minute

Pour over the ale and beef stock stirring tocombine and bring to the boil

Reduce heat cover and simmer for 50 minutesRemove lid and cook for a further 10 minutes

Add lemon thyme and allow to coolLine 6 x 85cm round pie tins with shortcrustpastry and evenly divide kangaroo mixturebetween the pie cases Brush the edges withthe egg glaze

Cut out 6 puff pastry rounds to cover each piepressing the edges with a fork to sealCut air holes in the top of each pie brushwith egg glaze Bake in preheated oven for45 minutes or until pastry is golden

Serve with tomato sauce

FEEDS

6 PEOPLE

PREP 30m

COOK 2hFAT

203gCALS

390

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves

Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander

2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt

R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A

KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later

To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes

Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes

To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through

Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread

U S E F U L T I P

You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket

FEEDS

6 PEOPLE

PREP 15m

COOK 25hFAT119g

CALS323

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113

WWW GOURM E T G AM E C OM A U

CUTS METHOD COO KING TIMES

MarinatedSteak

Pan fryBBQ

4 minutes each side on high heat allow to rest for10 minutes before serving

Herb amp GarlicKebabs

Pan fryBBQ

3 minutes per side on high heat

Bush TomatoMeatballs

Pan fryBBQ oven

Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly

KangarooMini Roast

Ovenslow cook

Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender

KangarooMince

Pan frysimmer

Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly

CUTS METHOD COO KING TIMES

KangarooFillets

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangarooSteaks

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangaBangas

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooBurgers

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooDiced

Slow cookwok pan fry

Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)

NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used

Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich

delicious avour Cooking kangaroomeat is similar to cooking other red

meats and can be prepared in a varietyof ways but due to itrsquos low fat content it

is recommended to not overcook it

TIP 1

Marinate steaksand fillets in olive

oil and desiredseasonings for atleast 1 hour prior

to cooking

TIP 4

Burgers andKanga Bangas

should be cookedon medium heat

turning often untilcooked through

TIP 3

For best resultsalways allow

kangaroo meat torest after cooking

TIP 2

Steaks and filletsshould be cookedon high heat for

approx 4 minuteson each side fora medium-rare

finish

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213

WWW GOURM E T G AM E C OM A U

It has an energy (kj) content that stacksup well against other lean red meats

Terrific source of high-quality protein

Low in fat with less than 2 fat

Contains low levels of lsquoundesirablersquo saturated fats

Source of heart-friendly omega-3rsquos

Contains CLA which has antioxidant propertiesand may help reduce body fat in humans

Particularly rich source of the minerals iron and zinc

An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6

and Vitamin B12

For more nutritional information visit gourmetgamecomau

If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo

meat It gets the thumbs up on a widevariety of nutrition fronts

GLUTENFREE

HIGH INIRON

HIGH INPROTEIN

98 FATFREE

W W W G O U R M E T G A M E C O M A U

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313

51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533

f 08 8341 0345e salesmacromeatscom

wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame

instagramcomgourmetgame

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1013

WWW GOURM E T G AM E C OM A U

W H A T Y O U rsquo L L N E E D1 tablespoon vegetable oil1kg Gourmet Game Kangaroo Steakdiced into 2cm cubes1 cup Greek style yoghurt3 medium truss tomatoes diced100g baby spinach leaves400g tin chickpeas drained and rinsed14 cup lemon juice14 cup chopped coriander leaves

Rogan Josh curry paste 2 tbsp vegetable oil1 onion peeled and finely chopped2 tbsp crushed garlic2 tbsp finely grated ginger2 tbsp tomato paste1 tbsp lemon juice2 tsp ground coriander

2 tsp ground cumin1 12 tsp garam masala1 tsp ground black pepper1 tsp paprika1 tsp yellow mustard seeds6 green cardamom pods12 tsp ground cinnamon12 tsp chilli powder12 tsp turmeric12 tsp ground fenugreek14 tsp ground cloves1 tsp sea salt

R O G A N J O S H W I T H S P I N A C H P O P P A D O M S S A F F R O N R I C E A N D R A I T A

KANGAROO CURRY H O W T O C O O KHeat vegetable oil over medium-high heatAdd kangaroo in small batches and brownon both sides set aside for later

To make the curry paste heat the vegetable oilin a large sauteacute pan over a low heatAdd the onion garlic and ginger stirring untilwell coated Cover and cook for 10 minutesuntil onion is very soft Add the remainingingredients and cook for 5 minutes

Return browned kangaroo to the pan and pourover 1 cup water Bring to the boil reduce heatto low cover and cook for 15 hours Add theyoghurt stirring until well combined cook for afurther 30 minutes

To finish stir in chopped tomatoes spinachchickpeas lemon juice and coriander stirringuntil heated through

Serve the curry garnished with coriander leaveswith basmati rice poppadoms andnaan bread

U S E F U L T I P

You can substitute the Rogan Josh currypaste with 14 cup of ready-made pastefrom the supermarket

FEEDS

6 PEOPLE

PREP 15m

COOK 25hFAT119g

CALS323

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113

WWW GOURM E T G AM E C OM A U

CUTS METHOD COO KING TIMES

MarinatedSteak

Pan fryBBQ

4 minutes each side on high heat allow to rest for10 minutes before serving

Herb amp GarlicKebabs

Pan fryBBQ

3 minutes per side on high heat

Bush TomatoMeatballs

Pan fryBBQ oven

Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly

KangarooMini Roast

Ovenslow cook

Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender

KangarooMince

Pan frysimmer

Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly

CUTS METHOD COO KING TIMES

KangarooFillets

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangarooSteaks

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangaBangas

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooBurgers

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooDiced

Slow cookwok pan fry

Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)

NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used

Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich

delicious avour Cooking kangaroomeat is similar to cooking other red

meats and can be prepared in a varietyof ways but due to itrsquos low fat content it

is recommended to not overcook it

TIP 1

Marinate steaksand fillets in olive

oil and desiredseasonings for atleast 1 hour prior

to cooking

TIP 4

Burgers andKanga Bangas

should be cookedon medium heat

turning often untilcooked through

TIP 3

For best resultsalways allow

kangaroo meat torest after cooking

TIP 2

Steaks and filletsshould be cookedon high heat for

approx 4 minuteson each side fora medium-rare

finish

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213

WWW GOURM E T G AM E C OM A U

It has an energy (kj) content that stacksup well against other lean red meats

Terrific source of high-quality protein

Low in fat with less than 2 fat

Contains low levels of lsquoundesirablersquo saturated fats

Source of heart-friendly omega-3rsquos

Contains CLA which has antioxidant propertiesand may help reduce body fat in humans

Particularly rich source of the minerals iron and zinc

An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6

and Vitamin B12

For more nutritional information visit gourmetgamecomau

If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo

meat It gets the thumbs up on a widevariety of nutrition fronts

GLUTENFREE

HIGH INIRON

HIGH INPROTEIN

98 FATFREE

W W W G O U R M E T G A M E C O M A U

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313

51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533

f 08 8341 0345e salesmacromeatscom

wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame

instagramcomgourmetgame

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1113

WWW GOURM E T G AM E C OM A U

CUTS METHOD COO KING TIMES

MarinatedSteak

Pan fryBBQ

4 minutes each side on high heat allow to rest for10 minutes before serving

Herb amp GarlicKebabs

Pan fryBBQ

3 minutes per side on high heat

Bush TomatoMeatballs

Pan fryBBQ oven

Pan fryBBQ spray meatballs with a little olive oil prior tocooking Cook in pan on medium heat turning often untilcooked through Oven cook in preheated oven at 180degCfor 20-25 minutes Must be cooked thoroughly

KangarooMini Roast

Ovenslow cook

Cook for approximately 40 minutes in a 200degC oven orpot roastslow cook until tender

KangarooMince

Pan frysimmer

Great in bolognese lasagna meatballs home madeburgers and tacos Must be cooked thoroughly

CUTS METHOD COO KING TIMES

KangarooFillets

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangarooSteaks

Pan fryBBQ oven

4 minutes each side on high heat OR once sealedcan be transferred to moderate oven for 5-10 minutesRest for 10 minutes before serving

KangaBangas

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooBurgers

Pan fryBBQ

Spray with cooking oil Cook on medium heat turn oftenuntil cooked through Must be cooked thoroughly

KangarooDiced

Slow cookwok pan fry

Brown in pan transfer to slow cooker and cook on low for5-6 hours or until tender or fry quickly on high heat for2 minutes or until just browned (it will continue to cook)

NOTE Cooking times may vary depending on size and thickness of cut (regardless of weight) and type of stoveoven used

Kangaroo is a very lean meat that isdeep red in colour and has a sweet rich

delicious avour Cooking kangaroomeat is similar to cooking other red

meats and can be prepared in a varietyof ways but due to itrsquos low fat content it

is recommended to not overcook it

TIP 1

Marinate steaksand fillets in olive

oil and desiredseasonings for atleast 1 hour prior

to cooking

TIP 4

Burgers andKanga Bangas

should be cookedon medium heat

turning often untilcooked through

TIP 3

For best resultsalways allow

kangaroo meat torest after cooking

TIP 2

Steaks and filletsshould be cookedon high heat for

approx 4 minuteson each side fora medium-rare

finish

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213

WWW GOURM E T G AM E C OM A U

It has an energy (kj) content that stacksup well against other lean red meats

Terrific source of high-quality protein

Low in fat with less than 2 fat

Contains low levels of lsquoundesirablersquo saturated fats

Source of heart-friendly omega-3rsquos

Contains CLA which has antioxidant propertiesand may help reduce body fat in humans

Particularly rich source of the minerals iron and zinc

An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6

and Vitamin B12

For more nutritional information visit gourmetgamecomau

If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo

meat It gets the thumbs up on a widevariety of nutrition fronts

GLUTENFREE

HIGH INIRON

HIGH INPROTEIN

98 FATFREE

W W W G O U R M E T G A M E C O M A U

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313

51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533

f 08 8341 0345e salesmacromeatscom

wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame

instagramcomgourmetgame

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1213

WWW GOURM E T G AM E C OM A U

It has an energy (kj) content that stacksup well against other lean red meats

Terrific source of high-quality protein

Low in fat with less than 2 fat

Contains low levels of lsquoundesirablersquo saturated fats

Source of heart-friendly omega-3rsquos

Contains CLA which has antioxidant propertiesand may help reduce body fat in humans

Particularly rich source of the minerals iron and zinc

An important source of several B-groupvitamins namely riboflavin niacin Vitamin B6

and Vitamin B12

For more nutritional information visit gourmetgamecomau

If you are looking for a family-friendly meat that packs a nutritious punch then look no further than kangaroo

meat It gets the thumbs up on a widevariety of nutrition fronts

GLUTENFREE

HIGH INIRON

HIGH INPROTEIN

98 FATFREE

W W W G O U R M E T G A M E C O M A U

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313

51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533

f 08 8341 0345e salesmacromeatscom

wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame

instagramcomgourmetgame

7212019 Gourmet Game Recipe Book 2015

httpslidepdfcomreaderfullgourmet-game-recipe-book-2015 1313

51-53 Lavinia Street Athol Park SA 5012t 08 8341 2533

f 08 8341 0345e salesmacromeatscom

wwwgourmetgamecomaufacebookcommacromeatsgourmetgametwittercomgourmetgame

instagramcomgourmetgame