It is believed that one of the most environmentally friendly types of meat is kenguryatina. Many domestic animals in the process of growing one way or another is affected by chemicals. It can be food, vitamins, injections of antibiotics or medicines. But the kangaroo meat in this regard is completely clean.
Features
Australia is considered the homeland of the delicacy. According to experts, there are about fifty million kangaroos in this country. Many species are under state protection; hunting is prohibited. But most animals are allowed to kill, which is actively engaged in by Australian businessmen.
Kangaroo meat is used not only in Australia itself. She exports her goods to more than five dozen countries of the world. In our country, several years ago, kenguryatina was actively used by manufacturers for the preparation of sausages. For some time now, the import of this type of meat was banned.
However, manufacturers still claim that kangaroo meat, the price of which is quite affordable (from 80 to 120 rubles per kilogram), is the best raw material. And this is no longer exotic.
The properties
This type of meat refers to diet and low-calorie foods. Kenguryatin contains about twenty-four percent of protein. This is even more than in chicken or beef (18 percent).
Kangaroo meat is also low in fat. Compare: beef in its composition has twenty percent fat, and kenguryatina - only two. The difference is obvious and very significant. In addition, this type of meat is rich in vitamins, minerals, minerals and polyunsaturated fatty acids.
Calorie content
Scientists have proved that a diet that includes the consumption of meat of this animal helps to reduce the risk of cardiovascular disease, and helps lower blood cholesterol. Kangaroo meat contains a large percentage of iron, which makes this product indispensable for people with low hemoglobin.
Linoleic acid, which is also present in kenguryatin, acts as an antioxidant and anticarcinogen. Experts call the use of this meat the best method of combating obesity.
Surely all losing weight ladies would eat kangaroo meat in Russia if they knew that it contained only 98 kilocalories per hundred grams of product.
Taste
What does kenguryatin taste like? This question is asked by many. Those gourmets who have tasted it say that kangaroo meat has a rather specific taste. It is very tender and has a slightly sweet taste. It can be compared with beef, but a low percentage of fat is felt, as they say, with an “unarmed tooth”.
How to distinguish from other types of meat
What if you decide to buy kangaroo meat? Moscow is a city of great opportunities. You can buy kenguryatin both in online stores and from sellers in a supermarket or in the market. But how not to fall into the hands of unscrupulous sellers-deceivers?
Today we will talk in detail about kangaroo meat. How to distinguish it from other types of meat, also teach. Firstly, it refers to game, therefore it will have a bright red “bloody” color. It is more saturated and pronounced than that of pork or beef. Sometimes kenguryatin is given out as mutton. But experts say that the delicate structure and the absence of dry meat can be determined in this case, even at a glance. Secondly, kenguryatina has a rather pronounced specific aroma.
Kangaroo meat is even easier to taste than color or smell. It will have a bitter characteristic of any game. You got marbled beef at the restaurant, but is the taste clearly bitter? Surely you "ran into" unscrupulous restaurateurs who buy kangaroo meat instead of expensive beef tenderloin. The price per kilogram is lower, and the profit from the sale of dishes from such meat is greater.
Kangaroo Meat Dishes
Culinary experts and gourmets assure that absolutely any dish can be made from kenguryatina. It can be fried and stewed, baked and marinated for barbecue. The most popular kangaroo meat dishes are steak and steak.
Meat cooked in pots with vegetables and aromatic spices will be very delicious. Small pieces of baked kenguryatina will be a great addition to any side dish. Despite the low fat content in such meat, broths and stews are rich and satisfying.
Very often, chefs use kangaroo meat for cooking minced meat. It becomes a filling for pies, pies, dumplings and casseroles. Hamburger patties or sandwich toppings are made from minced meat.
Producers in Australia even manage to make chips out of this meat, which, by the way, are extremely popular. And what a surprisingly fragrant and delicate sausage is obtained from such minced meat - and no need to say.
Cooking features
Like any other game, kenguryatina is quite tough and unyielding. To achieve the gentle and juicy taste described above, you will have to try hard and spend a lot of time. Add here almost no fat. Cooking a delicacy will be quite problematic.
It doesn't matter which cooking method you choose (frying, stewing, baking). Periodic addition of liquid (sauce, marinade, oil, water) should be required. Those who are embarrassed by the obvious smell of game are recommended to marinate meat first. For marinade, onion broth, various dry wines, a weak solution of vinegar, etc. are most often used.
Experts say that the ideal cooking option is charcoal grilling and roasting. It is important to remember that you should eat ready-made dishes of kangaroo meat immediately after cooking. In twenty to thirty minutes, the taste of meat changes and becomes completely different.
Traditional Australian Kangaroo Meat Pie
If you go on a trip to Australia, then be sure to try the traditional national kenguryatina pie. Do not plan to go anywhere on vacation? Not scary. You can treat yourself and friends with a delicious unusual dish in your own kitchen.
For cooking you need:
- Kangaroo meat - 500 g.
- Tomato sauce - 0.5 tbsp.
- Green peas - 1 tbsp.
- Onions - 1 pc.
- Chicken broth - 1 tbsp.
- A little nutmeg and black pepper.
- Ready yeast dough.
- One chicken egg.
Cooking this dish will not take more than half an hour. First you need to make meat from kangaroo meat. Then it should be fried a little in a pan with the addition of onions. When the onion is browned and the minced meat becomes lighter, put in the pan green peas, tomato sauce, black pepper and nutmeg. Stew for ten minutes. After that, to make the mass thicker, add a couple of tablespoons of flour. The finished filling should be removed from the heat and cool.
While it is cooling, prepare the dough. For this recipe, you can take absolutely anything: yeast, puff, shop or just made with your own hands. The dough is divided into two parts. We roll each to a thickness of one centimeter. We put the first layer of dough on a baking sheet. Put the stuffing on top. We close the second layer and press the edges.
Top baking is recommended to grease with yolk. So that the dough does not fall in the process, make a couple of holes with a skewer at the top of the pie. Sent to the oven for thirty minutes. The temperature in the oven is 180 degrees.
This cake is decorated with tomato sauce and hot chili peppers. Enjoy your meal!