Best Kangaroo Fillet Recipes

KANGAROO FILLET

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.

BARBECUED EMU, OSTRICH OR KANGAROO FILLET

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.

PEAR AND RED WINE GLAZED KANGAROO FILLET (OR BEEF) WITH MACADAMI

Steps:

• Heat the oil in a large heavy-based pan.
• Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
• Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
• Serve the meat sliced with the remaining glaze spooned over and and around the plate.

KANGAROO FILLET WITH PEPPER SAUCE

Steps:

• Mix the cooking oil and salt on a plate and coat the fillet with the mixture.
• Heat a fry pan over a medium heat.
• Fry the fillet on one side until droplets of pink juice form on the surface.
• Turn the fillet and repeat the process, then remove it from the pan and cover it with foil or a saucepan lid while you are making the sauce.
• Crush the peppercorns roughly and place them in the hot pan.
• Pour the water into the pan and stir to deglaze the pan and incorporate the remaining juices.
• Mix the cornflour with a little water and stir it into the sauce, a little at a time, until the sauce thickens.
• Serve the fillet with the sauce and a green salad.