Kangaroo Steaks Recipes

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KANGAROO FILLET



Kangaroo Fillet image

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

1 lb kangaroo fillet (tenderloin steak)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon thyme
1 teaspoon fresh ground pepper
4 tablespoons Worcestershire sauce
1/4-1/2 teaspoon sugar

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 WITH MARINATED MANDARINS



Kangaroo Steaks with Marinated Mandarins image

Don't be put off by Kangaroo meat, this dish works perfectly well with beef fillet. Kangaroo however is very low in fat and cholesterol and has a flavour very similar to beef.

Provided by Ian Snell

Categories     Wild Game

Time 4h15m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 kg kangaroo fillet (you can substitute beef fillet)
1 can mandarin segment
marinade
2 -3 tablespoons spicy plum sauce
2 oranges, juiced or 2 tablespoons orange juice concentrate
2/3 cup kikkoman teriyaki sauce
fresh ground black pepper
1 lemon, juiced
1 tablespoon dark brown sugar
1 tablespoon olive oil
1 lime, juiced
1/4 cup Grand Marnier

Steps:

  • Marinate well-drained and patted dry mandarin segments in Grand Marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly.
  • Drain liquid off mandarins and add liquid to all other marinade ingredients.
  • Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is.
  • Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain).
  • Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish.
  • Add steaks& pour over remaining marinade and refrigerate turning occasionally.
  • Remove steaks from refrigerator 2 hours before cooking and turn meat.
  • Grill steaks for 10-15 minutes, until medium cooked DO NOT OVERCOOK AND TOUGHEN.
  • Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly.
  • Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces.
  • Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier.
  • Serve with a Gutsy Aussie Red.

KANGAROO STIR FRY



Kangaroo Stir Fry image

Kangaroo is a good rich meat that works perfectly in stir-fry dishes, but any game meat would do such as deer or camel.

Provided by colonelwhisky

Categories     Main Dish Recipes     Stir-Fry

Time 40m

Yield 2

Number Of Ingredients 14

2 teaspoons chopped fresh ginger root
1 clove garlic, minced
1 teaspoon fish sauce
1 teaspoon soy sauce
2 teaspoons miso paste
1 teaspoon sesame oil
1 tablespoon vegetable oil
½ pound kangaroo fillet
1 cup snow peas
1 cup broccoli, chopped
1 cup bok choy, chopped
1 cup chopped green bell pepper
1 cup bean sprouts
1 cup chopped zucchini

Steps:

  • Whisk together the ginger, garlic, soy sauce, fish sauce, miso paste, and sesame oil in a bowl.
  • Heat the oil in a skillet over medium heat. Add the kangaroo fillet; cook to medium doneness, 3 to 5 minutes per side. Move to a cutting board to rest.
  • While the meat is resting, return the skillet to medium heat and add the snow peas, broccoli, bok choy, bell pepper, bean sprouts and zucchini; cook and stir until the vegetables are softened. Pour the sauce into the pan and allow to simmer 5 minutes.
  • While the vegetables simmer, thinly slice the kangaroo. Stir into the vegetables; serve hot.

Nutrition Facts : Calories 309 calories, Carbohydrate 18.7 g, Cholesterol 26.1 mg, Fat 11.3 g, Fiber 5.7 g, Protein 31.6 g, SaturatedFat 1.6 g, Sodium 642.7 mg, Sugar 7.9 g

KANGAROO STEAKS IN RED WINE SAUCE



Kangaroo Steaks in Red Wine Sauce image

Juicy tender steaks (sliced) in rich creamy sauce

Provided by julesegw

Time 30m

Yield Serves 4

Number Of Ingredients 0

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

KANGAROO STEAKS



KANGAROO STEAKS image

Categories     Marinade     Game     Marinate     Low Fat

Yield 4 people

Number Of Ingredients 7

1 cup of good red wine
2 clove of garlic crushed
1 teaspoon of chopped chives
1 small onion, chopped finely
500 gms kangaroo steaks
1 tablespoon olive oil
1/2 cup cream

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.

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