A while back I tried kangaroo sausages (“kanga bangas”). Can’t say I really liked them.
But in the past week, I’ve tried kangaroo mince, in two recipes: spag bol, and chilli.
Perhaps it’s because the taste is partially hidden amongst a mass of tomato and other ingredients, but both these were hits — little difference in taste from the usual beef, and the kids and myself gobbled them up eagerly.
Why would you switch?
GreenpeaceResearcher Dr Mark Diesendorf claims that kangaroo is better for the environment: roos require less land-clearing than cattle, they consume less water, and produce less fartsmethane gas
- It’s healthier. Roo mince contains just 1.3% fat, about a third the amount of fat in lean beef
- It’s cheaper. Coles online lists lean beef at $15.50 per kilogram, whereas kangaroo is $7.29 per kilogram
So I’m a convert. I’ll buy roo mince in future.
Maybe the next test is to try roo burgers.
But I’ll stick to beef for snags. (The Peppercorn lean beef sausages I recently found in Safeway seem pretty tasty, and less unhealthy than most.)
UPDATE 5/8/2009: Greenpeace have been in touch to say that the Dr Mark Diesendorf report quoted in the media did not reflect Greenpeace policy, and: “Greenpeace doesn’t advocate eating kangaroo meat and we don’t have a position on whether eating kangaroo meat is good for the environment.”