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Comment by Jan Carter on June 8, 2011 at 18:20

JJ,

Thats a mess of rattlers to clean, anybody got a knife?

Comment by J.J. Smith III on June 8, 2011 at 18:08

Hey Robert,

Two rattlers aren't enough for us...

Comment by Jan Carter on June 7, 2011 at 21:10

Do you think we could get James to make us a knife from that lions leg roast?

Comment by Jan Carter on June 7, 2011 at 21:09

Or even this ...to this

Comment by Jan Carter on June 7, 2011 at 21:03

How this for the appetizer.....from this To this

In Memoriam Comment by Robert Burris on June 7, 2011 at 20:47

lol..love...it...lol

Comment by Jan Carter on June 7, 2011 at 20:40

Tie your Kangaroo down son, Tie your kangaroo down

In Memoriam Comment by Robert Burris on June 7, 2011 at 19:53

Miss Jan I tried cooking Kangaroo one time but it kept jumping out the pot.

Comment by Jan Carter on June 7, 2011 at 19:31

Hey I found a receipe for the Kangaroo, did you get any in?

Ingredients

1	each	kangaroo fillet	striplion
200	grams	sweet potatoes, or yams	or kumara
20 grams yakajirri
80 ml game jus
20	grams	spices	Wildfire
20	each	pastry	cases
2	grams	salt and black pepper
20	grams	butter
50	millilitres	cream

Directions

Peel and roughly chop the sweet potato, then place into a small pot together with cold water and a little salt; bring to the boil, then simmer for 35 minutes.

 

Season the kangaroo fillet with salt and pepper, then sear on a hot grill or BBQ and cook on the hot plate or in an oven until medium rare; season with Wildfire Spice while it rests for as long as it took to cook.

In a sauce pan combine the ground Yakajirri with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse.

Read more at: http://recipeland.com/recipe/v/Kangaroo-Striploin-Tartlet-with-Swee...

Ingredients

1	each	kangaroo fillet	striplion
200	grams	sweet potatoes, or yams	or kumara
20 grams yakajirri
80 ml game jus
20	grams	spices	Wildfire
20	each	pastry	cases
2	grams	salt and black pepper
20	grams	butter
50	millilitres	cream

Directions

Peel and roughly chop the sweet potato, then place into a small pot together with cold water and a little salt; bring to the boil, then simmer for 35 minutes.

 

Season the kangaroo fillet with salt and pepper, then sear on a hot grill or BBQ and cook on the hot plate or in an oven until medium rare; season with Wildfire Spice while it rests for as long as it took to cook.

In a sauce pan combine the ground Yakajirri with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse.

Read more at: http://recipeland.com/recipe/v/Kangaroo-Striploin-Tartlet-with-Swee...

Ingredients
1 each kangaroo fillet striplion
200 grams sweet potatoes, or yams or kumara
 
20 grams yakajirri
 
80 ml game jus
20 grams spices Wildfire
20 each pastry cases
2 grams salt and black pepper 
20 grams butter 
50 millilitres cream 

Directions
Peel and roughly chop the sweet potato, then place into a small pot together with cold water and a little salt; bring to the boil, then simmer for 35 minutes.

Season the kangaroo fillet with salt and pepper, then sear on a hot grill or BBQ and cook on the hot plate or in an oven until medium rare; season with Wildfire Spice while it rests for as long as it took to cook.

In a sauce pan combine the ground Yakajirri with game jus; bring to the boil and simmer, allowing the bush tomato flavour to infuse.

 

Comment by J.J. Smith III on June 7, 2011 at 17:24

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