Kangaroo with Saffron Pasta

We have a butchers here in Springfield (Arnolds Meats) that have one section selling the less common products. We love to try new things and so when we saw kangaroo we had to get it.

What was also great was that it had none of the hormones or steroids that can be present in other meats.

We used our Cuisinart pressure cooker (our favorite new gadget) but this would work just as well cooked “low and slow”.

Begin by slicing some onion.

Brown the Kangaroo, add the onions a little crushed garlic, 1/4 cup of water and a 1/4 cup of water, a tablespoon of tomato puree, salt & pepper and a little fresh thyme. Place on the lid and cook on high pressure for 22 minutes.

We always make double batches of pasta so we defrosted what we had and rolled it out on a floured surface.

Then slice into Linguini.

Blend basil, parsley, parmesan, and olive oil (with a little water as needed).

Cook the pasta for a couple of minutes in boiling salty water .

Plate all the ingredients and enjoy the wonderful kangaroo.  As far as flavor, it was not as gamey as we expected, but did have a subtle gaminess to it.  It was delicious and a real fun thing to say we had tried.


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