food-safetykangarooraw-meattartare
I know that kangaroo meat is usually cooked rare because it's so low in fat.
I also know that certain meats are not safe unless well cooked, such as chicken and pork.
But what about kangaroo? For me it's the most delicious red meat so if I like steak tartare I know I should like kangaroo tartare, but how could I make sure that I'm doing it the safest way possible, if there is a safe way?
You can have raw chicken in restaurants in Japan - it's delicious. Depending on where you live there may be better or worse food safety standards, but there is nothing poisonous about raw chicken itself.
By the way, sushi is a dish with vinegary rice. The raw-meat dish is Sashimi. A picture of chicken sashimi:
You will note that in this photo the chicken is actually not raw but quite rare. The exterior of the chicken flesh is actually seared and cooked through several millimeters.
I can't see any reason for the marinating itself to make any difference. If it's safe to leave the (un-marinated) meat in the same conditions for the same length of time, then it's safe to marinate it for that long.
Five days in the refrigerator is definitely stretching it for chicken - usually no more than a few days is recommended, and that's assuming it was fresh when you bought it (not a day before the sell-by date). Even if it's safe, it's not going to be very good. I've accidentally left raw chicken in the refrigerator and forgotten about it before, and it started to smell "off" after about 4 days. I hate to say it, but I wouldn't use it at this point.
As for the steak, you're probably okay, because you only have surface bacteria, but I would cook it well and right away. Again, most cooks I know will recommend no more than a few days in the fridge.
P.S. I've heard people say that weak acids such as lime juice "preserve" the meat, but never from a reliable source; even if it worked, every marinade is different and it would be nearly impossible to predict the exact amount of time it preserves for. You have no idea how much bacteria existed at the outset, and even if the marinade somehow helped to inhibit growth of new bacteria, the "spoiled-ness" of raw meat doesn't come from the bacteria itself but from the toxins they leave behind. It's not a requirement for the bacteria to multiply in order for the food to spoil, if enough existed in the first place.
Unless somebody has it on good authority that marinating makes any significant difference, I refuse to put any stock in that bit of folk wisdom and recommend that others be equally skeptical.
Best Answer
It seems the meat is not farmed at all but entirely "harvested" in the wild http://www.daff.gov.au/agriculture-food/meat-wool-dairy/ilg/industries/kangaroos. So it should be treated as a game meat rather than a farmed one - i.e. best to cook it.
Here's advice from the Department of Primary Industries saying you should never feed raw kangaroo to your dog, so I'd err on the side of caution http://new.dpi.vic.gov.au/pets/pests-and-diseases/health-care