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Cooked by: Chef / Ethnicity: Australian cuisine / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: Soak the kangaroo brains in salted or acidulated water 1 hour, then remove any membranes as usual. Poach in salted water until firm, then remove and allow to cool, weighted as usual. Meanwhile, prepare batter in the usual way from milk, flour and egg. Season and leave for an hour while the brains cool.
When brains are cold, cut into slices, dip into batter and fry in the rendered Emu fat.
Serve with deep respect for the fortitude of your ancestors.
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