Kangaroo

My butcher has a distributor that can get kangaroo. I decided that this would be a pretty interesting meat to try. My understanding is that its quite popular in some parts of Australia, where it's even possible to get in on a pizza.

The meat came in 1kg packages of tenderloin imported from Australia. The meat is a very deep read colour, similar to venison. Unfortunately, I didn't get any pictures of the meat during the cooking process.

I grilled it yesterday, and the cooked meat was was very rich in flavour. I was very impressed by how tender the meat was. It might have too gamey a flavour for some people to enjoy, but I plan on preparing kangaroo tenderloin again in the future. With its rich flavour, it would go very well in a stew.

Frenched Rack of New Zealand Venison

Brady's Meats had some frenched racks of venison from New Zealand, which I grilled yesterday. They came in packs with 4 bones each, divided into two pieces (2 bones each). I seasoned them lightly with black pepper, salt and garlic powder, and then grilled them with indirect heat.


I also modified my roasted vegetable recipe to use carrots. I pre-boiled the potatoes so that they would cook in the same time as the carrots, but not so much that they would soften up and turn to mush when I mixed them with the carrots and seasoning.


Here are the venison racks, just after searing:


The general consensus on the internet for cooking venison is to cook to an internal temperature in the range of 120-130F. This much lower than beef, because the meat is much leaner, so there is much less fat to heat in the cooking process. I was having some trouble with my digital thermometer, so I had to use a bit of gut feeling and poking at the meat to gauge its doneness.

Here is a shot of the whole meal:


The venison turned out excellent. The meat was a deep red colour, and the flavour was very rich. I will definitely be doing this recipe again.

Prime Rib Roast, with Potatoes and Turnips

Today I tried out a new wet rub, Clubhouse Roasted Garlic and Peppers. I used it on a Prime Rib roast, and I was pretty impressed with the results.

I also tried out a new recipe for roasted potatoes and turnips on the grill. I mixed the following in a bowl:

• Diced potatoes
• Diced turnips
• Olive oil
• Coarse grind black pepper
• Oregano

You can see the mix here:


You then place the mix into packets made from tin foil folded over:


And then onto the grill, alongside the meat:


The potatoes are cooked over direct heat, and the roast is cooked using indirect heat. I found that moving the potatoes to the back of the grill, and leaving the whole front half of the grill to let the air rise up in the convection current worked best. Placing them against the far left of the grill seemed to cut off the airflow too much and prevented the beef from being properly heated.

The whole meal:

Pork Tenderloin

Today Jordan cooked up some pork tenderloin. It sat in a garlic and black pepper brine for 12 hours, and then went on the grill over direct heat for about 15-20 minutes.

On the grill, about 10 minutes in:



Just after being pulled off the grill:



The final product: