Happee Monkee

I never thought I’d say this but, Skippy is rather tasty. Apparently it’s healthier eating kangaroo because it’s low in cholesterol and 98% fat-free. On top of that it’s environmentally friendly (eats less than sheep and cattle and therefore produces less methane gas) (Mental note: Yay! for less gassy animals).

G & I tagged along with G’s dad to do the weekly grocery shop one day and we passed the meat aisle. Roo mince was on special and so this little light bulb came up over my head. G looked over at me and he knew what I was thinking. But then I said, ‘Forget it, your sister wouldn’t touch it.’ And G replied, ‘Well, she doesn’t have to know’.

So it became my project to cook up something good so Miss B couldn’t tell if it was Skippy she was eating. And it was G’s mission to tell her AFTER dinner.

Well, for those people who think dining on kangaroo meat is a little strange (or too cute to eat), let me ease your mind and say this: it is no different from beef, chicken, lamb or pork. Texture wise it is a little gamier (from all that lovely bouncing around) but if you’ve tried reindeer or moose, this is really just another piece of lovely meat God has put on earth for us to enjoy.

And guess what? Miss B. thought so too – much to her own surprise. She couldn’t tell the difference even after I’ve used it in spag bol. Although I don’t think I’ll announce it if I decide to use Skippy again, she may change her opinion once too quickly.

Roo Shepherd’s Pie

• 2 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves of garlic, finely chopped
• 500g lean minced kangaroo meat
• 2 celery stalk, finely chopped
• 250g frozen mixed peas
• 1 tbsp tomato puree
• 2 tbsp Worcestershire sauce
• 200ml red wine
• 250ml pasta sauce (or canned tomatoes)
• 500g potatoes, peeled and cut into chunks
• 70ml low fat milk
• 50g reduced salt butter
• 1 extra clove of garlic, finely chopped
• 1 tbsp cornflour
• grated cheese
• rock salt and fresh ground blackpepper

Method:

1. Marinate meat with Worcestershire sauce, 1 tbsp olive oil, wine, cornflour, garlic, salt and pepper for 15 minutes.
2. Heat the oil in a large saucepan.
3. Add chopped onion and 2 cloves of chopped garlic. Cook for 3 – 4 minutes until softened and lightly browned.
4. Add mince and cook over high heat, stirring well with a wooden spoon.
5. Add frozen mixed peas, celery and stir well.
6. Add the tomato puree, pasta sauce. Bring to boil, stirring frequently.
7. Simmer for 20 minutes.
8. Preheat oven to 200c and start to prepare pie topping.
9. Place potato in a saucepan of boiling water, add some salt and remaining garlic, cover and cook for 15 – 20 minutes or until potatoes are tender.
10. Drain the potatoes and pour in the milk, add butter and mix well.
11. Spoon the meat mixture into an overproof dish, then spread the mashed potatoes on top.
12. Grate cheese and sprinkle on top of the pie.
13. Bake for 20 minutes or until bubbling and slightly browned.

Serves 6.

Note: If kangaroo meat is not… let’s say, your cup of tea… you are always more than welcome to replace it with beef or lamb which is just as good with this recipe.