Kangaroo is a nutritionally dense meat, high in iron, zinc, B vitamins and healthy fats. Some people have an ethical or psychological issue with eating kangaroo but it really is one of the healthiest and environmentally friendly protein choices if you live in Australia.
Kangaroos aren’t farmed. They’re open range animals and harvested in their own environment. So what you get is a lean red meat that’s free from antibiotics, added growth hormones and added chemicals. Kangaroo is high in heart-friendly, healthy fats such as omega 3s and CLA (Conjugated Linoleic Acid). Source
Kangaroo is high in heart-friendly, healthy fats such as omega 3s and CLA (Conjugated Linoleic Acid).
This Kangaroo recipe is loaded with veggies, can be cooked in bulk and frozen and will be loved by the whole family.
- 500g kangaroo mince (if kangaroo isn’t available to you, you can use beef or lamb)
- 4 cloves garlic, chopped
- 2 onions, sliced finely
- 3 carrots, chopped finely
- 6 sticks celery, sliced finely
- 3 zucchini, chopped finely
- 1/2 bunch kale, chopped finely
- 2 teaspoons each of ground paprika, cumin and coriander
- 2 tablespoons tomato paste
- 1 jar tomato passata (700ml), read why I use bottled tomatoes instead of tinned tomatoes here
- 1 tin kidney beans, drained
- 2 cups brown rice
- Heat a large pan and sautee onions, celery and carrots.
- Add mince and brown.
- Add zucchini and cook for a couple of minutes.
- Add garlic, spices, tomato paste and kale.
- Cook until fragrant then add the tomato passata.
- Simmer over low to medium heat for 15 minutes.
- Add the kidney beans.
- Top with chilli flakes (I add these when serving as my kids don’t like spice!), yoghurt and fresh coriander (all optional)
- Serve with brown rice.
Have you tried Kangaroo? Do you like it? Let me know in the comments.