My husband (an Aussie) and I host an annual Australia Day barbecue at the end of January and this year, we'd like to track down some kangaroo meat.
I have heard that Whitehouse Meats carries it, but that they carry only the rump and tail. My husband says the tail is basically "dogfood" back home. So that leaves the rump -- does anyone know if this is a good or bad cut of meat, and more importantly, how it could be prepared without too much fuss?
The menu includes an assortment of sausages from the Chorizo sausage place at the north market/St. Lawrence, lamb cutlets marinated in rosemary, garlic and OO and a fresh mint sauce, giant prawns with a coconut and green curry glaze, salads and sides, a couple of cases of Cricket Pitch, and all the Cooper's we could carry out of the LCBO last week. Oh, and a wicked Pavlova if I say so myself.
Any and all suggestions greatly appreciated!