Kangaroo Recipes

Kangaroo Ragout

Great warm dish for a cold night in.

 

Ingredients:

• 1250g diced Kangaroo meat
• 250g roughly diced onion
• 250g roughly diced carrot
• 85g plain flour
• 60g tomato paste
• 2½ litres Kangaroo stock (or beef stock)
• Clove garlic, finely chopped
• 50ml red wine
• Salt and pepper
• 1 Bay leaf
• 100g oil
• Chopped parsley

 

Method:

Heat the oil in a frying pan. Season the Kangaroo with salt and pepper and brown on all sides. Remove the Kangaroo and place in a casserole dish.  Fry the carrot and onion in the same frying pan to a light brown. Drain and add to the Kangaroo.

 

Sprinkle the flour onto the Kangaroo and vegetables and mix together. Place in a hot oven for approximately 10 minutes and then remove. Add the tomato paste and carefully mix in the red wine and stock to barely cover the Kangaroo. Then add the bay leaf and garlic.

 

Cover with a lid and bake in a moderate oven at 180°c. Cook until tender (approx 1 to 1½ hours). Remove the Kangaroo and vegetables and place in a clean pan. Remove the fat from the sauce and correct the consistency and seasoning. The sauce should not be too thick and reddish brown in colour. Pass the sauce through a fine strainer, then serve over the Kangaroo together with the vegetables. Pour yourself a nice glass of red wine, sit down and enjoy your meal!

 

Herb & Garlic Marinated Kangaroo Steaks

 

Served with Beetroot Salad

 

Ingredients

• 4 x 200g Herb & Garlic marinated steaks
• Oil

 

Beetroot Salad

• 8 baby or 4 medium beetroot
• 4 ripe tomatoes, sliced
• 1 red onion, finely sliced
• 1 cup fresh shredded basil leaves
• Half a cup fresh chopped sage leaves
• Olive oil
• Balsamic vinegar
• Lemon juice

Method

• Roast the beetroot by wrapping in foil and placing in a medium oven for about an hour (test with skewer). Unwrap and allow to cool, peel and slice. Arrange beetroot and tomato slices alternately on a long plate. Dress with onion, basil and sage leaves and drizzle olive oil and balsamic vinegar to taste. Lemon juice can be an alternative to balsamic or added as well.
• In a hot pan or BBQ, heat oil and cook marinated steaks to medium rare (marinated steaks may be cooked to medium and will not dry out)
• Serve steaks with beetroot salad

 

 

Coriander Chilli Kangaroo

 

Serves 4

 

Ingredients:

• 2 x 200-220g Kangaroo Loin Fillets
• 2 medium eggplants, cut each into 6 slices

 

Coriander chilli marinade:

Mix together in a bowl

• 2 tbsp olive oil
• 2 tbsp sweet chilli sauce
• 1 tbsp chopped coriander leaves
• 1/2 tsp cracked black pepper

 

Method:

Marinade the Kangaroo fillets for between 30 – 60 minutes. Heat a heavy based flat grill pan or ribbed pan until hot. Cook fillets over high heat for 1-2 minutes on each side or until meat springs back when squeezed with tongs. If cooking to medium reduce heat, cook further until kangaroo feels firmer, but be careful not to overcook it. Remove onto a plate, cover and allow to rest for 5 to 10 minutes. Meanwhile, brush eggplant with olive oil, add to pan and fry on both sides until golden. Cut Kangaroo fillet diagonally into 4 slices. Put 3 slices cooked egg plant onto each plate, top with 2 slices Kangaroo fillet and garnish with extra lemon wedges, mint or coriander. Serve with Tabhouli.