Marinated Kangaroo Fillets Recipes

KANGAROO STEAKS WITH MARINATED MANDARINS

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.

BARBECUED EMU, OSTRICH OR KANGAROO FILLET

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

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.