Nope. Sliced very thin it can be flash grilled. I do a dish where I freeze a chunk of tail or the back strap, then slice ultra thin on a mandolin against the grain. Dust slices with 5 spice and salt to taste, and, still frozen, put under a very hot grill lined with tinfoil for 1-2 minutes. Toss slices and grill again for 1-2 minutes and tip into a shallow bowl. Serve with crusty bread for the juices. Some bits will be crunchy, some bits will be very rare. The thinness of the slices means it’s very tender. Sometimes I mix fresh snow peas with the slices - they’re done in the same amount of time and provide some green crunch. Kanga done this way would actually be good on sushi I reckon.
The one made with kangaroo tail marinated in Vegemite are delicious.
I’m sure it’s delightful but according to the article it’s not the ingredients that define it surprisingly.
Yeah I made that up but how good would that be? Teriyaki ibis. Sweet n sour pulled wild boar. Better than tuna or fake crab.
What? Kangaroo tail needs to cook for hours, isn’t that rather contrary to sushi?
Nope. Sliced very thin it can be flash grilled. I do a dish where I freeze a chunk of tail or the back strap, then slice ultra thin on a mandolin against the grain. Dust slices with 5 spice and salt to taste, and, still frozen, put under a very hot grill lined with tinfoil for 1-2 minutes. Toss slices and grill again for 1-2 minutes and tip into a shallow bowl. Serve with crusty bread for the juices. Some bits will be crunchy, some bits will be very rare. The thinness of the slices means it’s very tender. Sometimes I mix fresh snow peas with the slices - they’re done in the same amount of time and provide some green crunch. Kanga done this way would actually be good on sushi I reckon.