Ways to bar-b-que and smoke Kangaroo

Question

Kangaroo is an unusual meat for most of the world. From reputation, it's quite hard to cook right as it tends to dry out:

Kangaroo meat is very low in fat, usually less than 2%. This is lower than most other red meats. This makes Kangaroo very healthy but also means it must be cooked carefully. Kangaroo is also very high in protein and iron. Fat contains a lot of moisture, hence meats like beef which is very high in fat can be cooked to very well done. However because kangaroo has virtually no fat it can easily dry out during cooking. Because of this it's important to follow a few simple steps to retain the moisture in the meat.

In light of this, what smoking and BBQ techniques are appropriate for kangaroo?

Answer 1

I have neither cooked nor eaten kangaroo, but I think the information that it is very lean should be sufficient to answer this question. Smoking is a low and slow technique that is used to make tough cuts of meat tender. This works by using a low temperature to break down the tough connective tissues which makes the end result both tender and moist. This would not work with a lean cut of meat like a filet. You'd just end up with a tough piece of meat. So unless you really go after the toughest bits of the 'roo, I'd advise against smoking.

As ESultanik says in a comment, to attack the lean parts of the animal, treat it like any other piece of non-fatty meat (filet / tenderloin for example). Use a very hot grill and shoot for an internal temperature of rare to medium-rare depending on preference. The exact technique for cooking is up to you. I tend to do a two level fire for searing and then finishing, but the exact method depends on the type of grill, thickness of the cut, etc. If you would like some smoke flavor, you can throw some wood chips on while cooking like this and see what you get. The short time and frequency with which you tend the meat / open the grill may make this completely ineffective, but it's worth trying to see if you get some smoke flavor, if that's what you really want.

Answer 2

Well, there is always cooking it super rare. That's usually my method. And it's healthier that the other options, discounting possible foodborne illness.

However the more traditional responses are barding and larding. In short, just because the meat doesn't come with fat, doesn't mean that fat can't be added. In the case of barding, you just put a little bacon or fatback on the top (think fillet mignon), and you're good to go. As it cooks, it'll lend a little of it's fat to your fatless meat.

Larding, on the other hand...This used to be a lot more popular, and it's largely fallen out of favor (imho) just because it's kinda icky. Take a huge hunk of fat, and ram it into your meat using a giant needle. Mmmmmm. I'd only recommend this if you were trying to braise the meat, and couldn't get it to work without the meat drying out.

Answer 3

This might help, if it's not too late.

http://www.macromeats-gourmetgame.com.au/Cookingguide.aspx