The Journey Begins

Something New

For those of us who are serious amateur cooks or those who just like to read about cooking, these days we are always hungry for something new. New techniques – cooking with foam, “sous vide,” freezing with liquid nitrogen, “deconstruction,” and other modern ways of doing things, join new ingredients that we never heard of or thought about eating before now, in what is for some an obsession, and for others just silliness.

But I am on board. I want to try new things. I think new things are exciting. As a Lutheran pastor in New Jersey, I like to think that this is a hallmark of my ministry these days – taking on new challenges, looking for new answers, meeting new people, encountering new cultures, thinking in new ways.

What does Scripture say about new things? Well, there seems to be a divide (as there so often is in Scripture, which does not always agree with itself). The author of Ecclesiastes, part of the Wisdom literature of the Bible, is claimed to have been written by one Kohelet, a king who advises his readers about the meaning of life. He writes, “What has been is what will be, and what has been done is what will be done; there is nothing new under the sun.” On the other hand, in Isaiah, God says, “I am about to do a new thing; now it springs forth, do you not perceive it?” The new thing God promises is to bring Israel back to Jerusalem from the Babylonian exile. Generations have read this as God’s promise to renew their own lives.

So join me on an exploration of new things! I’ve been enjoying trying all kinds of game lately, many of them heretofore unexperienced. Here is a recipe you may enjoy trying, or just reading about.

You can find kangaroo from local purveyors which will ship to you. Kangaroo has a beefy, slightly gamey taste, and is very lean. Don’t overcook it! I’m using a dry rub comprised of garlic, coffee, cocoa and chiles. Serve with mashed purple potatoes and Swiss chard that’s been cut in ribbons and sautéed with olive oil and garlic.

KANGAROO LOIN WITH COFFEE, COCOA AND CHILE SPICE RUB

1 kangaroo loin, 1.5-2 lbs
2 tablespoons oil (grapeseed or canola)

For the rub:
1 tablespoon powdered coffee (not instant – buy powdered or pulverize in your coffee grinder)
1 tablespoon good quality cocoa
1 tablespoon ancho chile powder
½ tablespoon brown sugar
1 teaspoon salt
3 garlic cloves, made into a paste with the salt (use a mortar and pestle or a wide knife blade)

For the sauce:
¼ cup brandy
¾ cup heavy cream
1 tablespoon butter

Mix rub ingredients together. Rub all over kangaroo loin and let sit for half an hour. Heat oil in a cast iron pan and sear all over, not more than 3 minutes a side, then take your kangaroo’s temperature. Take it off the heat at 120°F for medium rare and let it rest, tented with foil, for 10 minutes (it will continue to cook). Medium rare is recommended, as kangaroo is very lean.

While the kangaroo is resting, add brandy to the pan. Light from the edge of the frying pan with a long match (stand back). After flames subside, cook down a minute, then add cream. Let reduce for a couple of minutes and swirl in butter. Taste sauce for salt and pepper. Slice kangaroo and spoon sauce over. There will just be a little sauce, but that’s all you need.