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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (226g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 33 (13%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 108.2mg||33 %|
|Sodium 126.2mg||4 %|
|Potassium 139.9mg||4 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 43.4g|
|Protein 10g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 257
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe