Slow-cooked kangaroo: Transform tough meat into tender outback stew
The first time I cooked kangaroo meat was during my apprenticeship in Sydney. The head chef—a weathered Australian with hands that told stories of decades in professional kitchens—handed me a dark, lean cut and said, “This isn’t beef, mate. Treat it with respect or it’ll turn to leather.” That lesson stuck with me through 20 … Lire plus