Best 4 Kangaroo Steak Recipes

KANGAROO STEAKS

Steps:

• combine garlic, chives, wine and onion in a bowl. Add meat and shake til coated then cover with a plastic wrap. Refrigerate overnight. Remove the meat from the marinade. Heat oil in a pan;add meat. Cook over high heat for 2 minutes to seal the sides,cook for another 2 minutes, reduce the heat to medium and cook for a further 3 minutes turning occasionally. Remove meat from pan, cover and keep warm. Add reserve marinade and cream to the pan, and bring to the boil.quickly reduce the heat to low and simmer uncovered for 3 minutes or until reduced and thickened. Slice the cooked steaks thinly and serve with the warm sauce. Serve with mashed potatoes and steamed sugar snap peas.

KANGAROO CASSEROLE

Steps:

• Preheat oven to 170 deg C (340 deg F).
• In a large, heavy-based frying pan heat 2 teaspoons of oil over high heat. Add onion, mushrooms and garlic and saute for 5 minutes, or until soft. Transfer to a large, ovenproof dish (with lid).
• Add flour to a plastic bag & season lightly. Add the meat to the flour, seal bag and shake until all the meat is coated. Heat remaining oil in frypan and cook meat, in batches, until well browned. Transfer to dish with onion mixture.
• To the frying pan add tomato, wine, stock and capsicum and gently bring to a boil. Scape up any bits of meat stuck to bottom of pan. Now add this to the casserole dish.
• Gently combine mixture in casserole dish then cover and transfer to oven for between 1.5 hours (kangaroo) - 2 hours (beef). Remove lid and cook for a further 30 minutes, or until meat is tender.
• To serve add herbs and seasoning to taste.

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.

KANGAROO STEAKS IN RED WINE SAUCE

Steps:

• Combine wine, chives, garlic and onion in bowl. Add kangaroo meat, toss until coated. cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade.
• Heat oil in pan; add meat. Cook over high heat 2 minutes to seal sides, turning. For rare meat, cook 2 more minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.) **Note: Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it to rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat.**
• Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened. Return meat to heated sauce in pan if further cooking/warming required - do not re-fry or heat in microwave!!
• Slice cooked fillets thinly and serve with warm sauce. Suggestion: Serve with mashed (or crushed sweet) potato and fresh vegetables