I would liken Roo meat very much to Venison.....No fat ..just protein....Strong gamey flavor
Yes..the males are stronger in flavor and I was expecting this one to be on the nose a bit but because I was processing par thawed it hardly smelt at all
This was a lump of Rump that had been taken from a roo that was hung for a few days before butchering
I kept this recipe really simple as I wanted to get the most taste from the meat content first time round so that I know what flavor I'm dealing with.
Recipe:
Kangaroo rump and Pork shoulder at 50/50 ratio
to 4 kilos of total meat and fat weight:
tbs. smoked paprika
tbs. ground dried bush tomato
tbs. mountain pepper
2 percent salt to total meat weight.....( I think I would use 1.75 percent next time)
tbs. fresh diced garlic
10.5 grams pink salt (to 4 kilos of total meat)
7 metres of natural Hog casing
1 cup of ice water