Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

This whole discussion has my mouth watering. Anybody in the 'states, can you tell me where I could find a good 'roo source? I live in California, so any meats that aren't chicken, fish, beef, etc seem to be less popular, at least outside of high-end eateries. I can't even find a local place that carries venison..


"...which usually means underflavored, undersalted modern French cooking hidden under edible flowers and Mexican fruits."

- Jeffrey Steingarten, in reference to "California Cuisine".

Share this post


Link to post
Share on other sites

Sorry for the delay, I didn't forget it's just been a busy few months.

I'd love to see some pictures of how you make your roo dishes and the finished products if you ever get a chance! Also, with the plum sauce, is this something you make or purchase?

I can't help you out with photos - I'll see how I go the next time I order some - but apparently the sauce we've been using at work is a mix of jus and plum sauce. Either native plums, or just plain old regular plum sauce.

What fat do you use with it in the sausage roll?

I don't think I added any additional fat when I did the sausage rolls. Which is probably blasphemy. If I made them again anytime soon, I'd probably forgo fat again, so as to not colour the flavour of the kangaroo meat.

Share this post


Link to post
Share on other sites

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...