Despite the bad news on the house aside, am currently at home in Bristol for my brothers birthday. It’s generally a theme in our house that for birthday’s, we’re either out for a meal, or cooking to a theme.
Today, it’s unusual or rare meats, all to be cooked on the barbecue. On the menu, we have Wagyu Beef, Kudu, duck, ostrich, pigeon, kangaroo and Camel. I’ve been given the pigeon and the kangaroo to play with, and this is what I’ve done.
Lemon and Rosemary Pigeon
Washed and soaked the pigeon breast in lemon, olive oil and rosemary for 3 hours. Cooked for a few minutes each side.
Sweet Chili Kangaroo Steak
Thanks to Kirsten for this suggestion The marinade is a a variation on the JD glaze I’ve been playing with the last couple of weeks. Combining the following ingredients in a saucepan and reducing until it becomes thick and sticky:
- White wine vinegar.
- Green chili.
- Dried chili seeds.
- Garlic (I managed to get hold of one of those “very lazy” jars).
- Maple syrup, soy sauce, Worcester sauce, jack daniels (a little of each).
- Brown sugar.
I then let this cool and left it to soak into the kangaroo steaks for around 6 hours. Cooked on each side for 2-3 minutes.
Worked really well! Will post pics when I work out how to get them on to my laptop.