Thread: Sunny afternoon wallaby.

Originally Posted by P38

@Tommy

I can confirm this statement is incorrect.

Wallaby does not taste pretty good............. The fact is it's bloody delicious.

Especially the back steaks and tail meat.

Cheers
Pete

The tail meat eh? Interesting! Do you lop it off and skin like a banana? Or fillet and fry? Is there much fat on the tail?

If I remember rightly the backsteaks aren't really backsteaks given the shape of the vertebrae... three pronged spine kind of deal makes it a waste of effort.

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Originally Posted by Tommy

I wonder if the meat varies much between the various subspecies. Only one way to find out: BBQ science.

Your onto it!

Let us know how you get on.

Cheers
Pete

Back wheels in a roasting dish







Don't be tempted to try the noodles you see in the gut

Originally Posted by Feral

If I remember rightly the backsteaks aren't really backsteaks given the shape of the vertebrae... three pronged spine kind of deal makes it a waste of effort.

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Sounds like it would lend itself to triangular chops?

I have shot some Roos over in Aussie and when I talked about taking the meat back they said it was no good as it was usually full of worms. Only time I ate it was at a restaurant. Very dark meat and very lean. Nice enough.

@Cleari meats packaged in the freezer currently. I was thinking about mincing as a way to introduce the rest of the family to it first up, but we'll see. Giving we've just bought a new house soon to move into with a built in BBQ area, they'll probably go on the hot plate in steaks and at least I will enjoy them.

Cheers Jem.

Originally Posted by Tommy

I wonder if the meat varies much between the various subspecies. Only one way to find out: BBQ science.

Research them in the same way Japanese people research whales - with a little wasabi and soy sauce.

I don't know if they still do but many years ago when I lived in Auckland Kangaroo meat was imported. I used to buy it regularly. It had great flavor and I remember it been super lean, you had to add a little oil as there was no fat.

makes good sausages, salamis and curries for me. Kids don't like the taste of it, so i get the butcher to make sausages up with more pork, but the strew cuts for curries is fine.

Originally Posted by Cleari

I have shot some Roos over in Aussie and when I talked about taking the meat back they said it was no good as it was usually full of worms. Only time I ate it was at a restaurant. Very dark meat and very lean. Nice enough.

Slitting the knee joint and looking in the joint fluid was how I was taught. If there was a worm in there then we left em in the paddock.

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