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- Soak the kangaroo brains in salted or possibly acidulated water 1 hour, then remove any membranes as usual. Poach in salted water till hard, then remove and allow to cold, weighted as usual. Meanwhile, prepare batter in the usual way from lowfat milk, flour and egg. Season and leave for an hour while the brains cold.
- When brains are cool, 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 2 servings | |
| Calories 285 | |
| Calories from Fat 32 | 11% |
| Total Fat 3.66g | 5% |
| Saturated Fat 1.46g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 82mg | 3% |
| Potassium 270mg | 8% |
| Total Carbs 49.5g | 13% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.65g | 4% |
| Protein 12.4g | 20% |
