They should be skinned and cleaned as soon as possible, then washed in warm salted water. Be sure to remove all the musk glands from inside the legs as well as the white tissue skin and all the fat.
Soak the meat in a weak brine for 2 to 3 hours to draw out the blood before cooking. Try them dredged in seasoned flour and open fried with sliced onions, battered and deep fried, or ground into a meat loaf.
Don't throw away those apple cores. They can be repurposed to create a delightful apple-infused water. Just slice up a few apples, cores included, and add them to a pitcher of ice water, in no time at all, you'll have a refreshing, flavorful drink to enjoy.
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Recipe of: Australia
Filed Under: Wild Game
Prep Method: Stove Top
Base: Kangaroo
Made with: 12 Ingredients
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