Before anyone beings to feel bad for the kangaroos, keep in mind that they are sometimes a pest here. Let me show you this little tidbit about kangaroos:
Anyway, I saw this recipe for blue cheese butter on a cooking show in Australia, and since kangaroo has been my meat of choice for a while, I decided to try the two together. Kangaroo tastes a lot like beef, but is really lean, so it can easily replace beef in most recipes. I just seasoned the steaks with salt and pepper and about a tablespoon of olive oil and grilled the meat to medium rare. The blue cheese butter is great and melts beautifully on the meat off the grill. This recipe is enough for about 4 to 8 steaks, depending on how much butter you like to use. The original recipe claims that it serves 4, but that would be lots of butter on each steak. If you end up with extras, just freeze the remaining butter.
Serves 4 (or 8)
1/3 cup parsley
125 grams/4.5 oz butter, softened
50 grams blue cheese
1 small clove of garlic
Place all of the ingredients in a food processor (or a hand mixer works as well) and process until smooth. Spoon onto a sheet of plastic wrap and roll into the shape of a log. Refrigerate until required.
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