Method & Recipe

Cook Time


10-15 mins for the steaks depending on the thickness of the steaks. 10 mins for the salad preparation.

 

Servings


4 people if Kangaroo Sliced thinly and served atop a garden salad.


Ingredients


3 Rump Fillets of Kangaroo

¼ cup Olive Oil

1 tsp Ground Mountain Pepperberry

1 tsp Ground Lemon Myrtle

1 tsp Ground Bush Tomato

1 tsp Ground Salt Bush

1 tsp Ground Wattle Seed(Alternate Basic Seasoning–1 Part of each Kosher Salt, Fresh Cracked Black Pepper, Brown Sugar)


Method


  1. Select 3 Kangaroo fillet steaks with silver-skin removed and drain of any excess liquid (blood) and pat dry.
  2. Pre-heat the min grill, ensuring the grill is cleaned and sizzling hot before adding meat.
  3. Apply a light coating of olive oil to all sides of the Kangaroo Fillet and sprinkle an even, light to medium coat of ground native spices or alternate basic seasoning to all sides and edges of the steaks.
  4. Grill on medium high heat over all-natural charcoal briquets on Kamado charcoal grill, being sure to turn the steaks every 30-40 seconds to achieve an even cook and colour.
  5. Remove steaks from the grill when they reach an internal temperature of 63 °C (145 °F) for medium rare to medium finish.
  6. Rest steaks for a few minutes to drain any excess meat juice before slicing thinly.
  7. Add the thin slices of Kangaroo Fillet (hot or cold)to a sweet and spicy vinaigrette dressed garden salad for a fresh and healthy meal option.
  8. Serve and enjoy!
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