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Clancy's Cooking Tips - courtesy WaratahPark Ranger's Camp ;)
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ROO STEW
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Easiest way to cook the bugger.
Especially since it is hard to find nice cuts from pet-food -
with stew you can cut into 1-2cm chunks.

And it results in a thick gravy.

FRYING ROO
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The big trick with frying  'roo is to keep it from going dry.
I like medium-rare meat but it is probably safer to cook roo through,
which esacerbates the dryness problem.

Nevertheless I begin with a very hot pan. As hot as you can get.
Marinating is recommended to avoid dryness with this meat.
Thin slices (1cm or less) are better than your usual thick beef-steak size
because it chars very quickly.

In fact the sticky tar builds up on the pan in a major way.
Although scientists reckon any charred organic matter is carcinogenic,
it tastes really, really good so I recommend that you take the meat out
and pour cold water to lift the stuff while the pan is hot.
With the minor help of a spatula, the goo will lift easily.
That's your gravy... or you can cook further with this goo.

At this point turn down to very low.
Some semi-boiled vege's are good to throw in
to finish off in the juices, soaking up the flavour.
Placing the meat on top of the vegies keeps it warm and
if you keep the pan covered you will steam some moisture back into it.

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