Satay Kangaroo Recipes
FLYING KANGAROO
Make and share this Flying Kangaroo recipe from Food.com.
Provided by momaphet
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Shake well over ice cubes in a shaker, and strain into a large highball glass with crushed ice. Add pineapple chunks, and serve.
Nutrition Facts : Calories 263.8, Fat 5.8, SaturatedFat 4.7, Cholesterol 7.9, Sodium 11.8, Carbohydrate 19.5, Fiber 0.2, Sugar 17.2, Protein 0.7
HOT SMOKED KANGAROO
Something I prepared using a small spirit fish smoker with mesquite sawdust but any hot smoker should do the trick. For the pepper use your favourite mix or things like Cajun seasoning would work well, I think the texture is nicer using something a little coarsely ground rather than a fine powder. Don't use anything too strong and adjust to taste. Preparation time does not include few hours marination time.
Provided by Peter J
Categories Wild Game
Time 40m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Place kangaroo fillets and shiraz in a freezer bag, wrap well and refrigerate for an hour or two.
- Drain shiraz and lightly dry fillets by placing down each side on a paper towel. Rub over pepper mix.
- Lightly spray a small single layer of aluminum foil with oil to prevent sticking and too much direct heat, place roo on top.
- Prepare smoker and start smoking for 15 minutes. I only used about a tablespoon of mesquite sawdust because I didn't want too much of a smoke flavour over the relatively long cooking time.
- Open lid, turn over fillets and smoke a further 15 minutes. After this there shouldn't be much smoke left, it's just to cook a little further.
- Rather than serving at once remove heat from the smoker and allow it to rest 5 minutes or so.
- Serve with a salad and remaining shiraz.
Nutrition Facts : Calories 10.7, Fat 0.1, Sodium 1.9, Carbohydrate 2.7, Fiber 1.1, Protein 0.5
SATAY KANGAROO
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
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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