Tuesday, February 15, 2011

Rosemary and Mustard Kangaroo Fillets

This post has been a long time coming - once again due to my work load and the fact that for some reason we are just soooo busy! Anyhow - enjoy!!
Despite the fact that Kangaroo is a national emblem on our Coat of Arms and an Australian icon it’s a meat that we enjoy eating. It is quite gamey to taste but it is very lean so therefore a better meat to eat.

The key with cooking Kangaroo is that it needs to be cooked medium rare – medium but no more otherwise it will go tough. We tend to cook ours either over the coals in the Weber or on the BBQ.

This time I marinated the roo fillets overnight and they had a beautiful flavour. The rosemary and the mustard really complimented the natural flavour of the meat without overpowering it.


Rosemary and Mustard Kangaroo Fillets

Serves: 4
ProPoints per serve: 7

1 kilogram lean kangaroo fillets
½ cup white wine
2 tablespoons seeded mustard
2 tablespoons redcurrant jelly
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper

Place the fillets in a large snap lock bag or a large dish.

Mix together all remaining ingredients in a jug and mix well. Pour over the fillets. Seal bag or cover dish and refrigerate for 2 hours, overnight if time permits.

Preheat grill or weber.

Remove fillets from marinade, reserving if desired. Cook fillets for 3 – 4 minutes each side. Allow to rest for a few minutes before serving.

Bring reserved marinade to boil in a small pan and allow to reduce by half. Serve with kangaroo, if desired.

(click here for a printable version of this recipe)

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