Roo-n-Mash

G-day. Tonight it's full blooded Aussie. Grilled kangaroo on potato mash, with mushroom sauce.

These days, you should be able to buy good quality kangaroo at your locall supermarket. I would go so far as to recommend it as a good substitute for beef. The flesh is some what more lean than beef. As it is not farmed, all kangaroo can be considered organic. When cooked, it will grey more than a cow, but will retain more flavor. The only real down side to roo is. If you don't seal it on a red hot pan, It will loose all of it's moisture. To let roo dry out when not sealed properly. Well you might as well eat my work boots. It's that bad.

If like me, you went down the back paddok to waste a fresh one. Use something with a bit of stopping power. 303, .22 magnum with hollow or star point. Anything .45, of even 50cal. All bored weapons with these numbers should bring down a large roo with one chest shot. In saying that. Steer clear of the big males. They are a bit tough.

Also, if your out roo shootn. I feel it is your duty as an Australian to kill atleast 60 rabbits, 14 foxes, 6 cats, 4 pigs, 2 goats, and a deer. All of these can be eaten. Foxes and cats however, taste like shit.

Ingredents:

250g (Per serve). Kangarook, rump steak.

2 large flat mushrooms.

4 large potatoes for mash.

1/4 cup plain flour.

2 tbl spoons butter.

Fresh choped parsley.

Fresh choped spring onions.

1/2 cup milk.

Salt & pepper.

Method:

Cook and mash the spuds. Heat a bbq hot plate to smokeing hot. Add the spring onions and parsley with a knob of butter to the mash. Pound it to a,.. Mash.

On your ultra hot hot plate, cook the roo. Test for doneness with the finger method.

Now make a roue with the mushroom.

Plate up...

Serving:

Make a stack of mash. Lay the steak on top. Drizzle roue over the lot. Done.

Drink with either a deep red or a rich larger.

Thanks for reading.........Hope you cook it.