Best 4 Kangaroo Fillet Recipes
Tantalize your taste buds with the exotic flavors of kangaroo meat, a lean and healthy alternative to traditional meats. This article presents a culinary journey through a diverse range of kangaroo fillet recipes, each offering a unique taste experience. From the classic grilled kangaroo fillet with a tangy chimichurri sauce to the adventurous kangaroo fillet with a native Australian spice rub, these recipes cater to various palates and cooking preferences. Discover the secrets of preparing kangaroo meat to perfection, ensuring a tender and succulent texture every time. Unlock the culinary potential of this unique ingredient and embark on a taste adventure that will leave you craving for more.
Here are our top 4 tried and tested recipes!
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.
PEAR AND RED WINE GLAZED KANGAROO FILLET (OR BEEF) WITH MACADAMI
An elegant dish suitable to serve for company. Simple to prepare. Original recipe was from the Australian Macadamia Society. Serves four as a main meal. I've noticed that my olocal supermarket is now stocking a fairly extensive range of kangaroo cuts.
Provided by Jubes
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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.
KANGAROO FILLET WITH PEPPER SAUCE
Make and share this Kangaroo Fillet With Pepper Sauce recipe from Food.com.
Provided by Single Serve
Categories Wild Game
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
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.
Tips:
- Choose the right cut of kangaroo meat: Kangaroo fillet is the most tender and flavorful cut, but it can be expensive. If you're on a budget, you can use kangaroo rump or round steak, which are less expensive but still very good.
- Marinate the kangaroo meat: Marinating the kangaroo meat in a flavorful marinade will help to tenderize it and add flavor. You can use a simple marinade made with olive oil, garlic, and herbs, or you can get more creative with your marinade. Just be sure to marinate the meat for at least 30 minutes, or up to overnight.
- Cook the kangaroo meat over high heat: Kangaroo meat is a lean meat, so it's important to cook it over high heat to avoid overcooking it. You can grill, pan-fry, or roast kangaroo meat, but be sure to cook it to an internal temperature of 135 degrees Fahrenheit (57 degrees Celsius) for medium-rare, or 145 degrees Fahrenheit (63 degrees Celsius) for medium.
- Let the kangaroo meat rest before serving: Once the kangaroo meat is cooked, let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Kangaroo meat is a healthy and delicious alternative to traditional beef and pork. It's lean, high in protein, and low in fat. Kangaroo meat can be cooked in a variety of ways, but it's especially good when grilled, pan-fried, or roasted. If you're looking for a new and exciting meat to try, kangaroo is a great option.
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