Kangaroo meat: useful properties, calories, cost

It is believed that one of the most environmentally friendly types of meat is kenguryatin. In many domestic animals, in the process of cultivation, one way or another is affected by chemicals. It can be food, vitamins, injections of antibiotics or medicines. But the meat of kangaroos in this respect is completely clean.

Features

The homeland of the delicacy is Australia. According to experts, there are about fifty million kangaroos in this country. Many species are protected by the state, hunting for them is prohibited. But most animals are allowed to kill, than actively and deal with Australian businessmen.

In food, kangaroo meat is used not only in Australia itself. It exports its goods to more than five dozen countries around the world. In our country a few years ago kenguryatin was actively used by producers for cooking sausages. For some time now, the importation of this type of meat has been banned.

However, manufacturers still claim that kangaroo meat, the price of which is quite affordable (from 80 to 120 rubles per kilogram), is the best raw material. And this has long been not exotic.

Properties

This type of meat refers to dietary and low-calorie foods. Kenguryatin contains about twenty-four percent protein. This is even more than in chicken or beef (18 percent).

In addition, the meat of the kangaroo is low in fat. Compare: beef in its composition has twenty percent of fat, and kenguryatin - only two. The difference is obvious and very significant. In addition, this type of meat is saturated with vitamins, microelements, minerals and polyunsaturated fatty acids.

Caloric value

Scientists have proved that a diet that includes the consumption of meat of this animal, contributes to reducing the risk of cardiovascular disease, helps to lower the level of cholesterol in the blood. Kangaroo meat contains a large percentage of iron, which makes this product indispensable for people with reduced hemoglobin.

Linoleic acid, which is also present in kenguryatin, acts as an antioxidant and anticarcinogen. Specialists call the use of this meat the best method to combat obesity.

For sure, all the slimming ladies would use kangaroo meat in Russia if they knew that it contained only 98 kilocalories per hundred grams of the product.

Taste

What is the taste of kenguryatin? This question is asked by many. Those gourmets who happened to try it, say that kangaroo meat has a rather specific taste. It is very tender and has a slightly sweet flavor. It can be compared with beef, but a low percentage of fat is felt, as they say, "unarmed tooth".

How to distinguish from other types of meat

What if you decide to buy kangaroo meat? Moscow is a city of great opportunities. You can buy kenguryatin either in online stores or from sellers in a supermarket or on the market. But how not to fall into the hands of unscrupulous sellers-deceivers?

Today we will tell you in detail about kangaroo meat. How to distinguish it from other types of meat, also teach. First, it refers to game, so it will have a bright red "bloody" color. It is more saturated and pronounced than pork or beef. Sometimes kenguryatin is given for mutton. But experts say that a delicate structure and the absence of dry meat can be determined in this case even by sight. Secondly, kenguryatin is distinguished by a rather pronounced specific aroma.

Distinguish the taste of kangaroo meat even easier than the color or smell. It will have bitterness peculiar to any game. You have served marbled beef in the restaurant, but the taste is clearly bitter? Surely you "ran into" unscrupulous restaurateurs, who buy instead of expensive beef tenderloin kangaroo meat. The price per kilogram is lower, and the profit from selling dishes from such meat is greater.

Dishes from kangaroo meat

Cooks and gourmets assure that from kenguryatin you can cook absolutely any dish. It can be fried and stewed, baked and marinated for shish kebab. The most popular dishes from kangaroo meat are steak and steak.

Very appetizing meat will be cooked in pots with vegetables and aromatic spices. Small pieces of baked kenguryatin will be an excellent addition to any garnish. Despite the low fat content of such meat, broths and stews are rich and rich.

Very often cooks use kangaroo meat for cooking stuffing. It becomes a filling for pies, pies, ravioli and casseroles. From minced meat are cutlets for hamburgers or fillings for sandwiches.

Manufacturers in Australia even manage to make from this meat chips, which, incidentally, are very popular. And what is surprisingly fragrant and tender is obtained from such minced sausage - and there is no need to speak.

Features of preparation

Like any other game, kenguryatin is quite tough and stubborn. To achieve the above gentle and juicy taste, you will have to try hard and spend a lot of time. We will add here practically no fat. Preparing a delicacy will be quite problematic.

It does not matter which cooking method you choose (frying, stewing, baking). Periodic addition of liquid (sauce, marinade, oil, water) should be mandatory. Those who are confused by the sheer smell of game, it is recommended to pre-marinate meat. For the marinade, it is most often used onion broth, various dry wines, a weak solution of vinegar, etc.

Experts say that the ideal cooking option is frying on coals and baking. It is important to remember that eating ready-made dishes from kangaroo meat should be done immediately after cooking. After twenty or thirty minutes, the taste of meat changes and becomes completely different.

Traditional Australian kangaroo meat pie

If you go on a trip to Australia, then definitely try the traditional national pie with kenguryatin. Do not plan to go anywhere on vacation? Not scary. Treat yourself and friends with a delicious unusual dish you can and in your own kitchen.

For preparation it is necessary:

• Kangaroo meat - 500 g.
• Tomato sauce - 0.5 tbsp.
• Green peas - 1 tbsp.
• Onions - 1 pc.
• Chicken broth - 1 tbsp.
• A little nutmeg and black pepper.
• Ready yeast dough.
• One chicken egg.

Preparation of this dish does not take more than half an hour. First you need to make minced meat from kangaroo meat. Then it should be slightly fried in a pan with the addition of onions. When the onion is browned, and the mince becomes lighter, put green peas, tomato sauce, black pepper and nutmeg in a frying pan. We extinguish ten minutes. After this, to make the mass thicker, add a couple of spoons of flour. Ready filling should be removed from heat and cooled.

While she is cooling down, cook the dough. For this recipe, you can take absolutely any: yeast, puff, shop or cooked just with your own hands. The dough is divided into two parts. Each roll out to a thickness of one centimeter. The first layer of the dough is placed on a baking tray. We put the filling on top. Close the second layer and press the edges.

On top of the baking is recommended to grease the yolk. To make the dough not fall off in the process, make a couple of holes with a skewer in the top of the pie. We send it to the oven for thirty minutes. The temperature in the oven is 180 degrees.

Such a pie is decorated with tomato sauce and hot chili peppers. Bon Appetit!