KANGAROO FILLET
I ate kangaroo tenderloin at a local restaurant. It is soooo tender and delicious, much like beef tenderloin, but w/ more flavor, IMO. Works for the broiler, too.
Provided by Parsley
Categories Wild Game
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy nonstick pan.
- Rub all sides of the meat w/ the salt, pepper and thyme.
- Mix worcestershire sauce and sugar together and drizzle ONLY HALF over meat; reserving other half.
- Sear meat on high heat quickly on each side (for about 2 minutes each side) to seal juices.
- Reduce heat slightly and cook until just a little pink inside of each piece.
- Stir remaining sauce into pan juices.
- Serve meat with the pan juices.
KANGAROO STEAKS IN RED WINE SAUCE
Juicy tender steaks (sliced) in rich creamy sauce
Provided by julesegw
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Combine wine, chives, garlic and onion in bowl. Add kangaroo meat, toss until coated. cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade.
- Heat oil in pan; add meat. Cook over high heat 2 minutes to seal sides, turning. For rare meat, cook 2 more minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.) **Note: Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it to rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat.**
- Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened. Return meat to heated sauce in pan if further cooking/warming required - do not re-fry or heat in microwave!!
- Slice cooked fillets thinly and serve with warm sauce. Suggestion: Serve with mashed (or crushed sweet) potato and fresh vegetables
KANGAROO STEAKS WITH MARINATED MANDARINS
Don't be put off by Kangaroo meat, this dish works perfectly well with beef fillet. Kangaroo however is very low in fat and cholesterol and has a flavour very similar to beef.
Provided by Ian Snell
Categories Wild Game
Time 4h15m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate well-drained and patted dry mandarin segments in Grand Marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly.
- Drain liquid off mandarins and add liquid to all other marinade ingredients.
- Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is.
- Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain).
- Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish.
- Add steaks& pour over remaining marinade and refrigerate turning occasionally.
- Remove steaks from refrigerator 2 hours before cooking and turn meat.
- Grill steaks for 10-15 minutes, until medium cooked DO NOT OVERCOOK AND TOUGHEN.
- Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly.
- Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces.
- Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier.
- Serve with a Gutsy Aussie Red.
BARBECUED EMU, OSTRICH OR KANGAROO FILLET
Make and share this Barbecued Emu, Ostrich or Kangaroo Fillet recipe from Food.com.
Provided by Old Magic1 Barfield
Categories Wild Game
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in bowl, combine well.
- Place in dish with meat to marinate for 2 hours, turning occasionally.
- Drain meat, reserving the marinade.
- Cook on barbecue until just browned, brushing with marinade.
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