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Thread: Sunny afternoon wallaby.

  1. #16
    Member Tommy's Avatar
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    Quote Originally Posted by P38 View Post
    @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?

  2. #17
    Member Feral's Avatar
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    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.

    Sent from my GT-I9505 using Tapatalk

  3. #18
    P38
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    Quote Originally Posted by Tommy View Post
    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
    Arguing with an Engineer is like Wrestling a Pig in Mud.

    After awhile you realise the Pig loves it.

  4. #19
    270 King of the Calibres oraki's Avatar
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    Back wheels in a roasting dish







    Don't be tempted to try the noodles you see in the gut
    Last edited by oraki; 22-11-2016 at 06:54 PM.
    P38 likes this.

  5. #20
    Member Tommy's Avatar
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    Quote Originally Posted by Feral View Post
    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.

    Sent from my GT-I9505 using Tapatalk
    Sounds like it would lend itself to triangular chops?

  6. #21
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    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.

  7. #22
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    @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.

  8. #23
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    Quote Originally Posted by Tommy View Post
    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.
    viper likes this.

  9. #24
    Member viper's Avatar
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    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.

  10. #25
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    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.

  11. #26
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    Quote Originally Posted by Cleari View Post
    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.

    Sent from my GT-I9505 using Tapatalk

 

 

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