Aussies are being encouraged to eat camels and kangaroos. If you're wondering how to cook it, I'm told that kangaroo is a very lean red meat, and I'd guess that camel is about the same. Cook it using one of your favorite recipes for venison.
If you don't have a good recipe for venison, here are a couple of recommendations:
1. Lots of garlic and a bit of salt and pepper in a slower cooker works great, or at 250F in a dutch oven with a touch of water. Cook to taste.
2. A wonderful marinade for steaks is Italian dressing with a touch of brown sugar and soy sauce. An added blessing is that if you throw them on a hot grill, a cloud of steam can be thrown off that will cause your neighbors to wonder if they should call the fire department. (guilty)
3. Slow cooking in a barbeque sauce.
4. Ground venison/camel/kangaroo is an excellent protein for chili and spaghetti.
My apologies, of course, for taking this prototypically feminine blog into the masculine regime of cooking. I hope you will forgive me.
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