So I’d previously tried my hand at duck prosciutto, discovering how simple it really can be. It wasn’t the only thing that ended up being bound in muslin for three weeks. Something else that made it into the fridge was a couple of kangaroo fillets; all cocooned and enhanced with native Australian herbs and spices.
The procedure is the same as the duck breasts I made – a salting and then some time to sit and slowly dry out in muslin. The only noticeable difference is that kangaroo doesn’t have the fat that duck does. Fat helps in the process; flavour-wise and texture-wise. The result is still a soft and pliable meat, only a little drier and without the marbling.
Other recipes using kangaroo prosciutto –