infestation
 

I have had a terrible time with the aussi infestation in the shed. They are taking over everything!!!!

Go the Kangaroo!
 

Aussie! Aussie! Aussie! Oi! Oi! Oi! :D

You think YOU got problems?

This thing has moved in and just won't budge from the yard :dh:

Just watch out that it does not get too friendly with some of your local critters or you could end up with a whole heep of these little buggers running around! :eek:

Phil... :salute:

You mean like this?
 

:yappy: Cheers, Dave

Skippy
 

KANGAROO STEAKS WITH RED WINE SAUCE

1 cup good-quality dry red wine
1 teaspoon chopped fresh chives
1 clove garlic, crushed
1 small onion, finely chopped
500g loin kangaroo fillet or 4 kangaroo fillet steaks
1 tablespoon oil
1/2 cup cream

Preparation time: 20 minutes + 2 hours marinating
Total cooking time:10 minutes
Serves 4


Combine wine, chives, garlic and onion in bowl.

Add kangaroo meat, toss until coated. cover with plastic
wrap.
Refrigerate for at least 2 hours or overnight.

Remove meat from marinade, drain. Reserve marinade.

Heat oil in pan; add meat.

Cook over high heat 2 minutes to seal sides, turning.

For rare meat, cook 2 more minutes. For medium meat, reduce
heat to medium, continue cooking for 3 minutes.

(If using steaks cook for 3-4 minutes, turning
occasionally.)

Remove meat from pan. Cover and keep warm.

Add reserved marinade and cream to pan juices, bring to
boil.

Reduce heat to low and simmer uncovered 3 minutes or until
sauce has reduced and thickened.

Slice cooked fillets thinly and serve with warm sauce.

Serve with mashed sweet potato and steamed sugar snap peas.

Note: Kangaroo meat has a very low fat content and
will become dry if overcooked. Cook it to rare or
medium stage only and leave for a few minutes before
serving. This will produce tender, juicy kangaroo meat.

You forgot the last step in the recipe:

"Throw out the whole mess and send the wife out for Kentucky Fried Chicken."

:teach: :D

Menu
 

I can see you're in need of some food education, Geoff so when you're downunder (in the not too distant future) here's your custom menu:

Kangaroo steaks (smothered in maple syrup)

Crocodile pan fried (smothered in maple syrup)

Emu burgers (smothered in maple syrup)

Possum curry (smothered in maple syrup)

Witchety grubs (yum!) (smothered in maple syrup)

together with some good bush tucker such as quandong jam and to top it off there's toast and vegemite for breakfast.

The theory is once the maple syrup goes on you won't taste anything underneath it anyway. :devil:

Re: Menu
 

Same goes for the Vegemite, right? :devil:

Roo and Emu
 

Ya gotta love this country. I mean we cook and eat both of the animals on our national coat of arms.................

Re: Roo and Emu
 

We shoot, clean, cook and eat the symbol on our 25c piece... :D

Re: Menu
 

You're disgusting. No wonder they shipped your ilk all the way down there. :D :D :p

Psssstttt
 

Hey you food lovers, I don't want to upset Ron so don't tell him of this post, but he has a lovely looking young stag named Peter on the I Luv MLU thread. (HELLO BREAKFAST).

Sorry Ron if you read this, sometimes I just can't help myself.

Gastronomic Bob

When you use the words "lovely" and "stag" in the same sentence, I start to worry... :D

Australian Galah Soup

The Australian Galah is a medium-small parrot, grey on the back, pink breast, white crest, and are found in vast numbers all across Australia. While being highly intelligent they are also the craziest birds on the planet, making noise far beyond their size, and flying upside down whenever the mood strikes them. Hanging upside down from branches and powerlines (alive!) is a reasonably common way to see them.

They are not renowned for good eating, but there has been centuries of research into the topic. The following recipe is its result

* 1 large saucepan, filled with cold water
* 1 galah, plucked and cleaned
* 3 riverstones of reasonable size
* seasoning to taste
* campfire

Place galah, stones and seasoning into cold water. Place saucepan onto fire, and bring to the boil. Continue to boil, replenishing water as necessary. Boil until stones are soft and tender. Throw out the galah and water and eat the rocks.
NOTE: Rocks may be substituted with an axe head.

LMAO!!!!!!!!!!!

Or to feed a crowd:
 

GENUINE AUSTRALIAN CAMEL STEW
NOTE: Recipe requires a quite “large” camp oven.
Ingredients:
3 medium sized camels
1000 gallons brown gravy
½ ton salt
1 ton pepper
500 bushels potatoes
200 bushels carrots
3000 sprigs parsley
2 small rabbits
Preparation:
Cut camels into bite sized pieces (this may take awhile so start early). Cube vegetables (seek assistance where available). Place meat into pan and cover with brown gravy. Simmer slowly for 4 weeks. Garnish with Parsley. Serves 3800 people. If more are expected add 2 rabbits.

Re: Howard
 

What do the camels think of this?

Re: Re: Howard
 

Jif see if you can get here for the "National Get-Together" and I'll make sure it is on the menu. Then you will be able to tell us what YOU think of it!
HH

I will sooner or later, Howard, and I'll take you up on that! :)

Drought
 

Jiff there seems to be a shortage of Camels, due to the drought. May I suggest an alternative menu item?

Australian Baked Camel
1x medium to large camel
6x lambs (or goats)
36x Chooks (chickens)
1x bag onions
1x apple

Peel onions. Skin & clean the camel lambs & chooks. Stuff the chooks with the onions. Stuff the lambs with the chooks. Stuff the camel with the lambs. Place in a large oven for 4 days or until cooked through. Place apple in Camel's mouth for presentation.

Recipe Book
 

Howard

You need to publish a small recipe book with all these original recipies. You can sell them through my stand at Corowa and then you will be able to afford a decent instrument panel for your truck.

Salesman Bob