Australia’s livestock herds discharge more than three million tons of methane a year, accounting for 14 per cent of Australia’s output of greenhouse gases.
Kangaroos on the other hand produce no methane. Without going into the details of how we know about this startling fact, this does provide a good option for red meat lovers who are struggling to beat their addiction.
Kangaroo meat has the added advantage that Kangaroos graze on native bushland. They aren’t raised on farms, so there are no emissions associated with the use of fertilizers on pasture and livestock feed.
Kangaroo is now freely available in most supermarkets, so there are no longer any excuses for not giving it a go. We’ve even included a recipe below if you are looking for some inspiration.
Kangaroo Fillets with Honeyed Beetroot
Ingredients
2 Medium Beetroot
50g Butter or Ghee
2 Tsp Red Wine Vinegar
2 Tbsp Water
1 Tbsp Honey
1 Tbsp Olive Oil
4 Kangaroo Fillets
1 Tbsp Green Peppercorns
1/2 Cup Port
1/2 Cup Beef Stock
Method
For the Honey Beetroot:
Trim the ends from the beetroot and the peel and coarsely grate.
Place the beetroot in a small saucepan with the butter, vinegar and water.
Place over a medium heat and bring to a boil. Once boiling, reduce the heat to low and simmer covered for 10 minutes, stirring occasionally.
Add the honey and season to taste with freshly ground pepper and salt.
For the Kangaroo:
Heat the olive oil over high heat in a medium frying pan.
Season the kangaroo with freshly ground salt and pepper and cook for 3 minutes each side or until cooked to your liking.
Remove and set aside.
Add port, stock and peppercorns to the pan and simmer until the sauce is reduced by half.
You can make the sauce extra rich by adding a knob of butter at the last minute.
Serves 4
