- Kangaroo Fillets – If you’re in Australia, these should be available in most supermarkets or butchers, i have no idea how readily available Kangaroo steak is anywhere else in the world, but ask your local gourmet butcher
- Fresh Coriander – As much as you like
- Dried Chilli (or fresh if you prefer)
- Fresh lime juice
- Extra Virgin Olive Oil
- Salt and Pepper
- Kifler Potatoes
- Sweet Potatoes
- Baby Spinach
This isnt really a recipe, more a way of preparing Kangaroo that i think enhances the flavours of the meat. Kangaroo is quite a gamey meat, with strong flavours, and they tie in very nicely with the lime and coriander. The chilli is there just to give it a bit of a kick.
So firstly season your Kangaroo with good extra virgin olive oil and salt and pepper… Then chop your coriander roughly, combine it with your chilli and as much lime juice as you… (Say 30ml if you like numbers), and rub the mixture all over the Kangaroo, massaging it into the meat. You can also use this mixture (along with a good dose of olive oil) as a marinade for more intense flavours.
Then once the meat is properly seasoned, drop it onto your hot place and cook to your desired level of completion… ( Which should always be medium rare :) )
While you’re doing all that, you will have cut your potato and sweet potato into thin slices and laid them on a roasting tray.
Cover them with olive oil (and optionally some crushed dried herbs like coriander seeds, fennel seeds) and salt and pepper, and roast them in the oven until nice and crispy.
Once the vegetables are cooked and the kangaroo done (and has been left to rest), serve the mixture up, placing your vegetables in a stack on top of a small bed of baby spinach (or roquette).
Slice the kangaroo fillets into elegant little portions and lay them on top. Pour the delicious limey/chilli pan juices over the meat.
Now sit down and enjoy with a nice glass of full bodied red wine. I’d suggest an Australian Shiraz.
Bon Appétit !