Satay Kangaroo Recipes

SATAY KANGAROO

Satay Kangaroo image

Recipe I found on the Kangaroo Industry Association of Australia's site. The original recipe didn't include any quantities so I've listed what I used to cook a single serve. According to the site it also works well with chicken and pork, but not beef. If you don't like chili I think it would be OK without or adjusted down in quantity, it is fairly strong as posted so maybe just use a quarter if you want a tang. Also note this also really does have a strong peanut taste which I love - but if you don't like a fair whack of peanut butter on toast this probably isn't the recipe for you.

Provided by Peter J

Categories Wild Game

Time 15m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons chunky peanut butter
3 tablespoons water
1 teaspoon garlic, crushed
1 teaspoon chili, minced
1/8 teaspoon turmeric, dried
1/8 teaspoon cumin, dried
1/8 teaspoon coriander, dried
2 teaspoons oil
1/2 onion, diced
200 g kangaroo fillets, sliced thinly

Steps:

Mix peanut butter, garlic, chili, herbs and water in a small bowl. It should be about the same consistency as pancake batter so you might need to adjust the amount of water a little depending on the thickness of the peanut butter.
Heat oil in wok over medium temperature and stir-fry onions until soft.
Add sliced kangaroo and cook until surface is brown, this will only take a minute or two. If using chicken or pork you will probably want a few minutes more to ensure it's cooked through.
Add sauce and bring to a boil.
Serve over fried rice or a salad.

Nutrition Facts : Calories 302.1, Fat 25.4, SaturatedFat 3.9, Cholesterol 0.9, Sodium 187.9, Carbohydrate 13.9, Fiber 3.9, Sugar 5.1, Protein 8.9

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