Recipes

Kangaroo & Bacon Skewers

Marcus Bawdon

Marcus recommends a nice, hoppy beer to pair up with this dish…

Kangaroo & Bacon Skewers Recipe

Serves 2

Kangaroo meat is somewhat like beef but leaner and needs to be cooked at most to medium otherwise it dries out when cooking on hot coals. A sticky and spicy baste keeps things moist and adds to the caramelisation.

Ingredients

150g kangaroo fillet or rump steak (if preferred)
6 rashers smoked streaky bacon
sea salt and black pepper
Sweet and spicy baste
1 tbsp balsamic glaze
1 tbsp hot sauce of your choice, chipotle would be ideal

Method

Set up your grill for high heat and close proximity grilling. Cut the kangaroo meat into 2cm/¾inch cubes. Cut the bacon rashers into half across the middle.
Thread a chunk of kangaroo onto a skewer. Follow with a half-rasher of bacon, ruching the bacon up so the skewer goes through a few times – this will give some nice crispy edges – and repeat to fill the skewer. Make up the rest of your skewers in this way until all the kangaroo and bacon has been used. Season the loaded skewers lightly with salt and coarsely ground pepper.
Add the balsamic glaze and hot sauce to a small bowl and stir to combine.
Place the skewers on the grill and cook for a few minutes on each side to get a slight char. Use a silicone pastry brush to coat them with the baste, turning as required. Overall cooking time should be around 8–10 minutes. The bacon should be nice and crispy on the edges and the kangaroo should have a good caramelisation and an internal temperature of 55°C/130°F on a digital probe thermometer.

Recommended Heat - Hot Coals
Skewer - Pre-soaked small wooden skewers

Further Information

Skewered by Marcus Bawdon - Book Review...

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