Recipe
Ingredients
KANGAROO
- 500g kangaroo fi llet (2-3 fillets)
- Extra virgin olive oil
- Ground, roasted wattle seed (optional)
- Sea salt
- Freshly-ground black pepper
THE SALAD
- 3 medium-sized beetroot
- 1 orange
- A large handful of rocket leaves – washed
- 80g goat’s cheese
Serves 2
Method
Add a good splash of extra virgin olive oil to a non-stick frypan on a medium heat. Once the oil has heated, place the kangaroo fillets into the pan and season with salt, pepper and wattle seed.
If you like your meat rare, remove the fillets from the pan after 3-4 minutes on each side (add two minutes each side for medium) and place onto a plate to rest for a few minutes. Turn the heat off and place the plate on top of the pan to keep warm. Leave the juices in the pan.
While the meat is resting prepare your salad.
Place the rocket leaves in a mound on a serving platter. Slice the beetroot and place on top of the rocket. If you are using fresh beetroot (please do), put them in cold salted water and bring to the boil. Let them cool in the water. This can be done the day before.
Peel and cut your oranges into segments and scatter over the salad, but keep the centre pith.
Crumble goat’s cheese over the salad and drizzle the olive oil over it, seasoning with salt and pepper and squeezing any remaining orange juice from the pith, to form your dressing.
To serve, slice the kangaroo across the fillet and arrange on the plate next to the salad. Pour any remaining pan juices over the meat. Get into it with a fork and your fingers.
This recipe originally appeared in Australian Caravan+RV magazine.
For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop
