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It's gamey, which means a couple of things:

1) It holds up against marinades very well, which also help to retain some moisture when cooked. Marinade cubes overnight then cook on skewers, for example. Ditto steaks, probably.

2) It goes really well in curries and stews where the flavour of the spices/sauce overpowers weaker meats. Think recipes where you'd use beef or venison.

I like roo and I should probably eat more of it than I do and substitute it for beef sometimes. I think primarily in fluid-based slow-cooker meals where the leanness doesn't necessarily cause it to dry out as it's got fluids to keep it tender.




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