I’ve gone all survivalist for this menu, because sometimes you just don’t know when you are going to be left behind by your ride, captured by aliens and deposited in the middle of the outback, or escaped from a backpacker-killing psychopath (Wolf Creek is based on fact, you know). You may not have all of the ingredients below, but hey, imagination and artistic license. Or whatever.
Ingredients
- Kangaroo leg (roadkill of course)
- Worcestershire Sauce
- Garlic cloves
- Mixed herbs
- Half a cup of cooking fat (kangaroo has a really low natural fat content)
- Bottle of Aussie Shiraz
- Cup of water
Directions
Make incisions into leg in three or four places (the Roo’s leg of course, not yours), and pack with cloves of garlic down near the bone.
Liberally drench with Worcestershire Sauce, and sprinkle mixed herbs over all, including down into your incisions.
Place in camp oven, add water, and stick the lump of fat to one side of the meat. Put the oven on the coals and bring on a slow simmer state to assure meat tenderness. Once a steady cooking rate has been achieved, lift the lid and toss in a cup or two of red wine. Drink wine/beer for 90 minutes. Remove the lid and admire your handiwork. It should look and smell the business.
Now, because you are using roadkill, you’ll need to see how thoroughly cooked your work is. Check out one of the slits, and if it is cooked right through to the bone you know things are progressing well. Another 45 minutes to an hour should see the leg done like a dinner, so crack open a few more cans, or finish off that bottle of wine, while awaiting the completion of this final cooking phase.
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