Roo is quite tough and low-fat, so I like it marinated in something tasty.
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I have had Zebra, antelope, wildebeest, and warthog at a Brai in Namibia.
The antelope was particularly tasty.
Trouble was the silver backed Jackals wanted to join the party, and would have been on the table if I hadn't thrown some rocks at them.
Regards Philip A
Put roo into sausages , rissols, stews or just enjoy the backstrap steaks, They all taste great.
The secretk is to shoot the right roo, Nobody likes to eat an old boomer..
Hi,
Get a small leg, rub in mustard powder, wrap this in bacon and slow cook with onions for about 3 hours.
Cheers
The quality of roo meat is also determined on how it is treated after the roo is killed.
It needs to be hung at least overnight ( a few days in a cool room is ideal).
It also needs to be gutted and skinned as soon as possible as well, Just chucking them on the back of the ute and sorting them out a few hours later is a recipe for disaster.
Wot about the rivers:bat:
Actually, I think it's the other way around!
The supposed short term benefits will almost certainly become meaningless over the long term.
One only need to look to the recent past and the monumental catastrophe that is the Aral Sea and what the long term 'benefit' would end up looking like.
Nature has always been good at maintaining a balance, and throughout human history(in it's entirety!!) has always had a propensity to destroy that balance.
Brings to mind the old saying about the definition of insanity: repeating the same processes repeatedly and expecting a different outcome!