Wild Game Burgers, Here's my honest review!
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- Опубликовано: 6 сен 2024
- If you love burgers as much as I do you know how important good quality meat is. Today we took a different approach. I cooked some wild burger and each one was more insane than the other.
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I'm from Australia. Kangaroo is a very lean meat that has to be prepared medium rare, otherwise, it will be dry and chewy. It's very healthy too
The other way is to cook it low and slow, you still wouldn't go much above medium though.
@@JustIn-mu3nl very true 🧐
Very healthy lol
yeah guga kind of stupid not adding some sort of fat to the meat to bring back some juice
@@zanesmith666What fat would you add then?
Aussie here, have you ever seen a Kangaroo? There isn’t an ounce of fat on them. Try it again but soak the meat in your Wagyu fat and then cook it with more Wagyu fat👍 Great episode guys👍
you are right, what kangaroo needs is to be mixed with beef
@@joshsmith7999 bacon fat doesn't hurt either
@@adamrichards1147 Everything is better with bacon fat👍
@@evilstorm5954 amen
@adamrichards1147 bacon fat would add too much bacon flavour. It would take away from the Kangaroo. I usually add beef fat to roo burger pattys. That way you can still taste the roo meat. But not have it super dry as it usually is.
Guga can you make a 𝒻𝓇𝑒𝒶𝓀𝓎 burger?
the people need this
fr
😭😭
@@LeYohan i shall support this
Yessssss
0:34 you haven’t lived if you haven’t had a medium rare kangaroo filet!
At this point, the oyster sauce dry age is a meme
He replied to a few comments in a previous video that it was in the works, and you know dry aging aint a quick process. Like, 30-35 days minimum. Its gonna be a while before we get it
👍
Actually its Worcestershire sauce
@@theogee_officialch
Apart from there is no thing as „dry age” with „oyster sauce” 🤦♂️
@JaQba91 be that as it may, Guga did in fact say that the oyster sauce video is coming
Really goes to show how different pallettes enjoy different tastes and textures, when all three of you picked a separate favorite. That's awesome!
2:10 ah yes, my favorite cheese, pepperoni cheese
Was looking for this 😂
Everybody's favourite
But make sure they are a nice thick one with very thin slices.
i love it
cmon man he just said it wrong
Here in South Africa we often eat ostrich, crocodile, and warthog. Ostrich makes great hamburgers, but tends to dry out easily due to minimal natural fat. You need to cook it more on the medium to rare side. If you ever do get hold of some warthog, they make the best cheese grillers you will ever taste!
Don't forget the springbok and other bokke. Those are great as well! They used to have 3 different types of bok meat and Ostrich meat at the Spar in Durban Road Bellville. Unfortunately I have not been there in 12 years, so I don't know if they still have that in their butchery. Aah, the good old days!
As an Australian, I genuinely love and regularly eat marinated Kangaroo steaks
With all the muscle they gain, I wouldn’t doubt it
SAME !!!!
Eat a scrubber for some real flavour
*All three were ground almost to a puree.*
*Grinding your own might produce different, better results.*
It taste like bad beef!
Aussie here: kangaroo is very high in iron (hence the red colour wven when cooked), but very low in fat.
Its best done with steaks that have been marinated or sous vide. Otherwise, you need to introduce some extra fat if you want to use any ground meat for burgers or you get a very dry result (as you've seen here)
Sounds a lot like the deer meat we eat up here in Canada. We have to mix pork with it when we make sausage or ground deer for burgers.
What kind of extra fat would you recommend? A vegetable lard?
@@humanstandssans2484 among all the possible fat possibilities you picked veg lard? Lol
good idea, thanks
@@01gtbdaily30 venison or deer meet is a pretty accurate comparison to kangaroo. I'd challenge you to picking the difference allround between deer and roo meat. I've killed and eaten a lot of roo, it's a staple in central Australia if you have the means and oppertunity to harvest roo for the table. When I first encountered raw venison, I immediately was taken with the similarity to roo meat. Not just the raw product but also the similar taste and texture when cooked.
Guga, you need to check out this restaurant we have here in Greenville South Carolina called Saskatoon. They serve wild game as well as your traditional meats. They have a dish called the Huntsman’s Platter where you get Ostrich, Kangaroo and Red Stag Steaks and for the appetizers you can get fried alligator bites and wild game sausages. You’d absolutely love it. Kangaroo steak, while lean, is my favorite of the wild game steaks.
I will put this on my list to visit as well!
Do they have genuine Saskatoon Seal Skin ?
Right off haywood rd
Dude. Thanks for the suggestion. Not too far from me
The amount of aussies here telling you how to cook Roo, warms my heart
Guga, the best way to cook kangaroo is in directly in the fire with the skin on.
What you need is a few kangaroo tails with the skin on. You then use a ground oven with wood and let skin protect the meat. This is how the aboriginal Australians cook them. You get maximum charcoal through the meat
Kiwis do this with lamb tails.
How are you going to make a burger out of that?
Love a Roo tail in the ashes!
@@missyt543 not the only thing they do with the tail 😂
Each third half of the burgers just magically appearing😂😂
@0:50 Wild meats are usually leaner than beef. You should coarsely mix 20% by weight _wagyu tallow_ into the meat. (15% for the boar.)
It's strange how Guga can know so much about cooking, and so little at the same time. Everyone knows a burger should be 15-20% fat.
Guga is an 8 minute video merchant. He's not putting in crazy effort for any of these videos. 😂
@@captainkaleb eh, he has very basic knowledge, except for when it comes to steaks.
why F"#¤# UP the flavor? that is just dumb
@@captainkaleb Well, it's what that meat is without modification. Next step would be what if you mixed different ratios with ground beef to give an 80/20 fat ratio? For example, we use a lot of bison in things like pasta and chili because we like the flavor, and the sauce adds moisture. But we don't like it in burgers because it's so lean.
You should make patented skinnerburgers, an old family recipe for steamed hams.
As an Australian, marinated and barbequed kangaroo skewers are also INSANELY GOOD OMGG
Would love to try!
As an American, i agree. Ive had Kangaroo once and it was so good.
Are you allowed to hunt your own? 🤔
Yes, location dependent of course
@@Sadioli You can hunt your own, but it depends on where you are. We just get ours from the butcher usually
Kangaroo mince makes the the best Spaghetti Bolognese. The rich tomato sauce pairs amazingly with the rich-gamey kangaroo meat. Give it a shot! My only warning. Kangaroo mince has a strong odour when cooking which some people find unpleasant. SO have your range hoods on full power when doing this, and consider opening windows nearby.
Fuckin oath It makes a nice Spag Bol
@guga: We have a medieval restaurant here that serves wild boar burgers. From experience, I can say american cheese is NOT the pick for that meat. Try a stronger cheese. Blue, brie, gruyere, etc. Makes all the difference.
American "cheese" sucks on any burger...
@@logomarkz Objectively incorrect.
@@lordhughmungus Objectively correct, pre sliced plastic stuff, good cheddars arent even american and we all know cheddar aren't the best cheese
@pbz4994 If you grew up on American cheese, it’s a nostalgia thing. The other good aspect is the fact that it melts so easily.
@@Sniperboy5551 so yeah, subjective not objective if it's nostalgia
it's amazing how many people don't know you can eat kangaroo, it's definitely not consumed anywhere near as much as your common meats, it's also not farmed, but it's available in any supermarket here. Australia is one of the only countries in the world that eats the animal/s on their coat of arms, you can get emu meat here too
Guga, I pray we never have a Hannibal lector experiment.
Guga: "I think Angel's a little scared."
Angel: *gives Guga a death glare*
Kangaroo burgers are usually served as a bacon & cheese burger, to compensate for the lack of fat.
Guga needs to bring the crew for a South African holiday come try all the wild meats we have
If that is not literally the simplest side dish in this channel so far, i don't know what is..
FUGA GOODS! I love you guys, always impressed by the hard work. Keep it up boys!
1:24 “once I’m done with all my balls” 💀
how old are you
Nothing quite like exotic balls getting smashed.
@@idrk3707 come on, have some sense of humor
Bro is genuinely a 10 year old
@@jamesmoriarty4236 nah.. I’m old enough to be your dad but I don’t take life seriously all the time.
Maybe you should learn to laugh a bit.
OMG youre finally using our meat!!!!!! I've been dying to see this!!!! Thank you for using us at Fossil Farms!!! ❤❤❤
Ostrich meat is quite common here in South Africa, especially as a healthy alternative to beef as it is lean
And it's better in steak/biltong form. Minced ostrich is not that great.
And always cook rare, medium rare it it will be tough.
Beer and braai section over here
Yew Saffers aw soo funny eh!
Nothing unhealthy about Beef you are being lied to; animal fat is required by the human body to function properly specially the brain, Look up Professor Tim Noakes SA nutrition wizard.
Kangaroo is only 1% fat and an incredibly healthy and happy meat (no roo is farmed, it's all wild). The best way to have it is to get your butcher to grind in 20% pork fat for the best burgers you can have. If you come to Aus, I'll hook you up
Animal fat is good for your heath most wild animal meat does not have enough fat, lean meat does not mean it is heathy add fat to it.
I have been hoping you would venture into some "different " meats. Thank you for ALWAYS providing excellent content!!!
2:08 Pepperoni Cheese. 😂😂
Baby wake up, Guga just dropped
I really wish you would try more Turkish food. I think you’d really like it and there are so many hidden gems in the Turkish kitchen.
We're not buying your onlyfans.
That said Mediterranean kitchen are amazing.
Turkish food is overrated.
@@user-pc5qj2ix2c wth is wrong with you?? just because the pfp is a picture of her doesn't mean she does onlyfans. And she never said anything about onlyfans???
@@mackjeez Nah bro you can wake me up midldle of the night for a turkish mix grill or a doner or shoarma.
F the haters Turkish food is incredible
Having had Kangaroo before, it does taste quite different to your common red meats, in that I feel its somewhat between lamb and beef,
but with an additional flavour that is also enjoyable. Been a while since I had it though.
I have an idea, kangaroo, smash burgers
Like any wild meat, it CAN be quite gamey!
guys!!! he said "balls"! please laugh!!
guys? why aren't you laughing? he said the funny word, y'all gotta laugh... guys? guys??!?!??!?!??!
balls
I've had kangaroo meatballs before. Quite gamey, like gamier deer meat, but I'd eat it again
I like how you got the clip of an ostrich running through the Arizona desert. Shout out to Rooster Cogburn Ostrich Ranch!
In South Africa, the biggest ostrich Ranches are in the "Klein Karoo" (Small Karoo) area that looks exactly like that video clip... so it is likely the closest to their natural habitat.
"Fought back" is wild
*RAW*
Yeah, also from Australia - if you're going to have kangaroo as ground/minced meat like a burger, you need to add some fatty meat to add moisture - so I would probably add 1/3 ground pork to the kangaroo. By itself, kangaroo is like a very strong beef flavor, so mixing in a little pork won't change that to much.
Good call!
I've seen your cook ups!
3 halves from 1 whole burger? Magic!
I'm glad I'm not the only one 🤣🤣 I've been sitting here trying to figure out how he keeps pulling a 3rd half from no where 🤣
@@wesharris5465 One for the camera person, I guess. I mean, they have to film this, might as well let them partake.
@MarsJenkar I get how they did it with movie magic and the fact we saw him cook multiple of each. It just threw me for a loop seeing two halves of a burger and all of a sudden all 3 had their own half 🤣
"To go with our burger main dish, we are gonna have a side dish of pizza crisps". Lmao, classic Guga
GOOD DAY WHEN GUGA POSTS 🥳🥳🥳
OLD BABY FOOD!!! LOL Guga, please cook the same meal when you get back home. We love you! Your wife gave a perfect description! She can replace Angel and Leo anytime.
YOU SHOULD COMBINE ALL THREE MEETS IN ONE BALL
Zoo balls
The way Guga cooked that kangaroo, Skippy died twice.
Can't wait to see what else you have up your sleeve!
A bottle of Oyster Sauce up the sleeve??🤔🤔
an exotic korean dog or a chinese cat?
bot, report
as an australian, i am glad that someone finally remembered our existence on youtube
Keep it up guga, love your content
Boar and venison in general is very common over here. Deer, boar, fallow-deer, moufflon, rabbit, hare... all on the platter from time to time. Even had a pleasure of tasting kangaroo and ostrich in form of a steak.
Guys the oyster sauce will come
Also Blud posted when I showering lmao
😂🎉🎉🎉. Bring on the Oyster Sauce!
@@danielmullin9458 he did it
I'm surprised Guga hadn't had ostrich before. There was a period in the late 90s and early 2000s, maybe up until 2010 or so that it seemed every burger place was dabbling in "exotic" meat burgers and had buffalo and/or ostrich burgers on the menu. Even Fuddrucker's had both types back in the day - and apparently still does, although it went from a big chain to now just a few dozen locations nationwide. RIP Fuddruckers.
Kangaroo and ostrich stakes as well. Both were popular because they tasted like filet mignon (kangaroo) and lean steak (ostrich) but had a lot less fat and calories.
I have my first and only ostrich burger at Fuddruckers in California. It might have been one of the best burgers I’ve ever had.
I remember that era, good times
Aussie here. Want a good roo burger u need thicker patties and medium rarely. There's no fat on roo meat but it can still be juicy
Guga can you try this recipe pls
Ultimate Steak Recipe: The Pinnacle of Flavor, Tenderness, and Texture
Ingredients:
• Supreme Wagyu A5 Ribeye Steaks:
• 2 Wagyu A5 ribeye steaks (2 inches thick, 20-24 oz each)
Dry-Aging:
• 2 large pieces of cheesecloth
• 1 wire rack
• 1 baking sheet
Marinade:
• 1 cup red wine (Bordeaux or similar high-quality)
• 2 tbsp soy sauce (Tamari for gluten-free)
• 1 tbsp balsamic vinegar (aged)
• 1 tbsp Worcestershire sauce
• 1 tbsp fish sauce
• 4 cloves black garlic, minced
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh tarragon, finely chopped
• 1 tbsp fresh oregano, finely chopped
• 1 tbsp fresh sage, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh basil, finely chopped
• 1 tbsp fresh cilantro, finely chopped
• 1 tbsp fresh dill, finely chopped
• Zest of 1 lemon
• Zest of 1 orange
Seasoning:
• 2 tbsp sea salt (Fleur de Sel or Himalayan pink salt)
• 1 tbsp freshly ground black pepper (Tellicherry)
• 1 tbsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp mustard powder
• 1 tsp dried chili flakes (optional)
• 1 tbsp brown sugar
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground fennel seeds
• 1 tsp ground cardamom
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground star anise
• 1 tsp ground sumac
• 1 tsp ground turmeric
Aromatics:
• 4 cloves black garlic, smashed
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 4 sprigs fresh tarragon
• 1 sprig fresh sage
• 1 sprig fresh oregano
• 2 bay leaves
• 1 star anise
• 1 cinnamon stick
• 1 sprig fresh marjoram
• 1 sprig fresh mint
• 1 sprig fresh lemongrass
• 1 whole shallot, halved
• 1 knob fresh ginger, sliced
• 1 whole head of garlic, halved horizontally
Cooking Fat:
• 2 tbsp Wagyu beef tallow
• 2 tbsp duck fat
• 2 tbsp clarified butter (ghee)
• 2 tbsp extra virgin olive oil
Butter:
• 4 tbsp European-style cultured butter (unsalted)
• 2 tbsp ghee (clarified butter)
• 1 tbsp black truffle butter
• 1 tbsp bone marrow butter
Finishing Touch:
• Flaky sea salt (such as Maldon)
• Freshly shaved truffle (optional)
• 1 tbsp white truffle oil
• 1 tbsp aged sherry vinegar
• 1 tbsp freshly ground black pepper (Sarawak)
• 1 tbsp fresh lemon juice
Directions:
1. Dry-Aging the Steaks:
• Wrap each steak loosely in a piece of cheesecloth. Place the wrapped steaks on a wire rack set over a baking sheet. Refrigerate in the coldest part of your fridge for 7-14 days. Change the cheesecloth every day or two. This process enhances the flavor and tenderness by allowing natural enzymes to break down the muscle fibers.
2. Marinate the Steaks:
• After dry-aging, remove the cheesecloth and discard. In a large resealable bag or container, combine the red wine, soy sauce, balsamic vinegar, Worcestershire sauce, fish sauce, minced black garlic, all chopped herbs, and citrus zests. Add the Wagyu A5 ribeye steaks and marinate in the refrigerator for 2-4 hours. Remove the steaks from the marinade and pat dry with paper towels.
3. Season the Steaks:
• Generously season the steaks with the sea salt, freshly ground black pepper, smoked paprika, onion powder, garlic powder, mustard powder, dried chili flakes (if using), brown sugar, ground cumin, ground coriander, ground fennel seeds, ground cardamom, ground allspice, ground nutmeg, ground cloves, ground cinnamon, ground ginger, ground star anise, ground sumac, and ground turmeric on both sides. Let the steaks sit at room temperature for 30 minutes to allow the seasoning to penetrate.
4. Dry-Brining:
• After seasoning, place the steaks on a wire rack set over a baking sheet and refrigerate uncovered for 12-24 hours. This dry-brining method helps intensify the flavor and improve the texture of the meat.
5. Sous Vide for Maximum Tenderness and Juiciness:
• Place the seasoned steaks in a vacuum-sealed bag or a resealable bag with as much air removed as possible. Cook in a sous vide water bath at 129°F (54°C) for 2-3 hours. This will cook the steak evenly and keep it extremely tender and juicy.
6. Smoking for Depth of Flavor:
• Preheat a smoker to 225°F (107°C) using a combination of hardwoods like hickory, cherry, and apple. Smoke the steaks for 30 minutes to infuse a subtle smoky flavor.
7. Reverse Sear for Perfect Crust with No Gray Band:
• After smoking, remove the steaks and let them rest for 10 minutes. Preheat a cast-iron skillet over high heat for at least 5 minutes until it is smoking hot. Add the Wagyu beef tallow, duck fat, clarified butter, and extra virgin olive oil to the hot skillet. Place the steaks in the pan and sear for 1-2 minutes on each side until a dark brown crust forms. This method ensures a perfect crust without overcooking the interior.
8. Add Aromatics and Butter:
• Reduce the heat to medium. Add the smashed black garlic, thyme, rosemary, tarragon, sage, oregano, bay leaves, star anise, cinnamon stick, marjoram, mint, lemongrass, shallot, fresh ginger, halved garlic head, cultured butter, ghee, black truffle butter, and bone marrow butter to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatics for about 2 minutes.
9. Rest the Steaks:
• Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with aluminum foil and let them rest for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness.
10. Finish and Serve:
• Slice the steaks against the grain and sprinkle with flaky sea salt. Add freshly shaved truffle on top if desired. Drizzle with white truffle oil, a few drops of aged sherry vinegar, and fresh lemon juice. Finish with a sprinkle of freshly ground Sarawak black pepper. Serve with a drizzle of the herb-infused butter from the skillet. Pair with luxurious sides like truffle mashed potatoes or roasted garlic asparagus, and enjoy!
Tips for Perfection:
• Wagyu A5 Quality: The highest quality beef with exceptional marbling ensures the utmost tenderness and flavor.
• Dry-Aging: Enhances flavor and tenderness by allowing natural enzymes to break down the muscle fibers.
• Marinade: Infusing the meat with red wine, soy sauce, aged balsamic vinegar, Worcestershire sauce, fish sauce, and citrus zests adds depth and complexity to the flavor.
• Dry-Brining: This method enhances flavor and improves texture.
• Sous Vide Technique: Cooking the steak sous vide ensures perfect, even doneness and maximum tenderness and juiciness.
• Smoking: Adds a layer of smoky flavor that complements the beef.
• Reverse Sear: Creates a perfect crust with no gray band, while keeping the interior juicy and tender.
• High-Quality Ingredients: Using the best quality sea salt, black pepper, and cultured butter elevates the taste.
• Black Garlic: Adds a deep, umami flavor that enhances the richness of the steak.
• Butter Basting: This technique adds richness and incorporates the complex flavors of the garlic and herbs.
• Truffle and Bone Marrow Enhancements: Adding white truffle oil, black truffle butter, bone marrow butter, and shaved truffle provides an extra layer of luxurious flavor.
• Resting: Allowing the steak to rest is crucial for retaining juices and achieving the perfect texture.
I can't believe the simple and easy to make side dish is actually simple and easy to make this time
Old restaraunt I worked at here in Australia had a coat of arms special. It was Emu steaks and Kangaroo sausages, both are on Aus Coat of arms
2:11 lol pepperoni cheese
Ostrich smoked with a basic BBQ rub is outstanding.
A lifetime ago, I worked at a mom-and-pop fast food restaurant that had Ostrich burgers on the menu. Cook rare to medium-rare to preserve moisture, add white american and cheddar cheeses, mayo, lettuce, onion, white or cremini sautéed mushrooms, shaved garlic .
The only side dish guga has made that's actually incredible easy
What about taking some of the wild boar and mixing it with the other meats to give it some fattiness? When I make a meatloaf I do 1 part pork to 2 parts beef for added flavor and moisture. Works great.
Where I live in FL there used to be a restaurant called Clark's fish camp that had exotic meats, everytime we went I'd try something different. Camel, llama, turtle, yak, antelope, ostrich, gator, kangaroo, snake, shark. And some others. I remember the kangaroo being quite gamey
Since you like KEWPIE Mayo make your own!
8 g salt
10 ml Dijon mustard
10 g sugar
1/2 tsp Hondashi
1/2 tsp msg
2 tsp lemon juice
1 tsp filtered water
40ml Rice Vinegar
2 large pasturized egg yolks
360 ml neutral oil
I used a tall vase with my immersion blender start at the bottom then slow work my way up and incorporate all the oil.
Aussie here. Ive had ostrich burger before from a food truck in a festival it was the most god tier burger ive ever had and it was ostrich. I believe it was aboriginal experience cuisine too I wish i actually remembered the name plate of the store front though. They had crocodile snags and kangaroo meat balls. Ive had crocodile and kangaroo in the past so ostrich was my pick for weird but yummers.
Guga if you liked the ostrich taste you have to try ostrich steak! We eat them all the time in South Africa. You have to get the fillet and can’t cook it past medium rare otherwise it’s tough. But if you do it right it “ TASTES AMAZING EVERYBODY!” 😎💪🏼💪🏼
“Cleans our pellets” 😂
With Guga's voice: "surströmming is delicious"! I bet it's delicious then😂
Texas wild hog is my favorite non-beef burger. We used to do 50/50 wild hog and lean venison for a perfectly juicy delicious wild game burger
dry aged in oyster sauce when
Now we need a video mixing a bunch of ground meats for the perfect burger mix
i know you tried elk steaks but my favorite thing to do with elk meat is make sausages, we've used a chorizo blend we used german brown, italian texas chilli all kinds of stuff its my favorite thing there is
I had Ostrich around 30 years ago in upstate New York where I used to live. It wasn't a burger though. It was an Ostrich steak. The chef knew what he was doing, because that was awesome. Went back many times to see if it was still on the menu, but it wound up being luck in the cards for me that one time. They never had it again. Wild boar/hog - well, in the south, it's almost unavoidable. Now Kangaroo - I'd like to try that.
Next time I'm in the forest and see the local boars, they better watch out because I'm gonna be drooling after this video!
A peperoni on melted cheese is such a funny side dish compared to his usual super complex ones
As an Aussie I need to say that the kangaroo needs to be medium rare and if it’s mince / ground then make them thick and add finely diced onions , salt , pepper and fine chopped carrots to the patties before cooking
In South Africa ostrich mince (ground meat) is often mixed with beef mince to add some fat
One things forrsure, Guga will ALWAYS add emphasis and find any reason to say “balls” 😂
Every time I have had Roo it's been like that. it's VERY delicate in its temperature range. I've yet to have someone cook it at its correct temp and get it done enough to eat.
If you liked this, you should try Alpaca. Used in Peruvian foods, it's another working animal, but it has a little more give on the temps to prevent it from being overdone.
The teenager in me is laughing every time he say "make some balls..."🤣🤣(Pause)
Back in the '80s there was a butcher's shop in Ramona where you could get all kinds of exotic meat, including lion. I never tried it, just one of those memories that stuck in the mind.
I've only ever had kangaroo but it was in a jerky stick so it wasn't really any different from beef. I was a bit disappointed so it's nice to know that less processed kangaroo is actually different!
I ate kangaroo steak when I was in Freemantle years ago and it reminded me a lot of venison, which is a staple food where I'm from. The trick for good venison burger is to mix in a bit of beef fat when you grind it to give it the needed juice when cooked. I am betting that if you ground up a 80/20 mix of kangaroo and beef fat, it would be just as good, or better, than straight beef.
As the fellow aussies in the comments have mentioned.. Roo has not fat and is one of the leanest meats you can get. Needs fat and cant be overcooked, its often sold here in supermarkets in marinade packs to make up for the low fat content.
Guga come down to straya any time man, would be great to have you here mate.
A while ago I commented and told you to try more wild game so thank you! THIS WHAT THE PEOPLE WANT!!
the fight in blood stream 😂
Wow! Guga actually made a ridiculously easy side dish! Major rarity! The Wild Boar I am not surprised, but the Ostrich and Kangaroo had to have been hunted and I'm betting they were hunted due to either invasive activity or something else.
Where I live, a local butcher prepares some awesome wild boar burgers from the meat he gets from hunters. Sooooo good!
I ate wild boar sausage the other day. It's awesome.
Been eating ostrich and roo for years, often make a merguez with pork mince, ostrich and kangaroo - or add some beef fat to the mix before grilling
🌟 Wow, Guga! These wild game burgers look absolutely incredible! 🍔 We're thrilled to see our ostrich, wild boar, and kangaroo ground meats in the spotlight.
Thank you for your honest review. Your creativity and passion for food are truly inspiring! 🙌
We add some lamb or wild pork fat in with our ground kangaroo meat to give it some fat and depth.
Works really well for a burger or sausages
Burgers are an easy gateway for exotic meats like this. I have eaten all three meats and they are incredible, but knowing how to cook and use a cut of them, not just a patty of ground meat, is another skill entirely. Perhaps for a road trip, an idea for your third channel?
Ostrich is like really rich beef and tastes amazing even if you just give it basic seasoning and grill it.
Enjoyed a kangaroo burger in San Diego years back. Was totally unexpected but the sign was like for $3 more make your burger kangaroo. I had no choice but to try it. Loved it.
Australian here, lots of people eat Kangroo regularly here, it kind of tastes like a cross between deer, and a fairly lean cut off beef. It’s definitely a bit gamier than beef.
Hope Guga tries to cook with Reindeer/Caribou at some point
@gugafoods thanks for your channel you have taught me so much on how to grill, make side dishes and everything else i can now confidently have people over for a steak dinner without emberrasing myself thanks you
You're living the dream. I wanted to use wild game for home cooked meal to see if it taste good or not.
Just started the video and I’ve eaten all of these guga.. another 2 meats that are good as a burger are alligator and venison! Try them as well and you won’t be disappointed!
Kanga and Roo are amazing steaks. Life changing.