Kangaroo Steak or fillet is just so delicious, it has a slight gamey flavor, I wouldn’t say strong but a robust flavor and not to mention versatile to cook, BBQ, grill, casserole, bake or stir fry, options are endless. Cooking kangaroo can be a little tricky as you don’t want to overcook it which can make it tough and chewy, but you don’t want to under cook it either, kangaroo is not nice blue or rare like beef, it needs to be medium rare in my opinion to achieve perfect tenderness and flavor. Also depending on the portion size of your steak or fillet it takes a little longer to cook than a beef steak of the same size. Serve with cous-cous, polenta, a simple salad or as I have, with a warm vegetable salad and topped with coriander relish!
Serves 4 people.
What you will need…….
2 carrots, washed and diced into 1 cm cubes
1 cup of frozen peas
bunch of broccolini, sliced into 1 cm pieces
6 asparagus spears, sliced into 1 cm pieces
6 spring onions, sliced into 1 cm pieces
(of course you can use any veg you desire)
2 large Kangaroo steaks or fillets ( not marinated)
1 bunch coriander leaves, chopped
¼ cup vegetable oil
2 tbs lime juice
1 long red chili, seeds removed, chopped
1 tbs fish sauce
1 tsp brown sugar
How to do it……..
Firstly make the relish, combine the chopped coriander, sunflower oil, lime juice, chili, fish sauce and sugar in a bowl, stirring to dissolve the sugar. Then set aside for later.
Preheat the oven to 200°c, on the stove top heat a metal handled fry pan on high drizzle a little oil into the fry pan and cook your kangaroo steaks for 2 -3 minutes either side, sprinkle with salt and pepper when turning, then loosely cover with foil and place in the oven for 5 – 6 minutes, depending on how you prefer your steaks cooked, but resting the steaks in foil for another 5 minutes once out of the oven, will cook them a little more.
Using a large steamer cook carrots until almost tender, add broccolini, peas and asparagus to the steamer and steam for a couple of minutes or until vegetables are almost tender. Take them off the steam and spoon evenly to the middle of four large plates, slice the kangaroo steaks and distribute evenly on top of the vegetables, drizzle any meat juices over the top then finish the dish with a generous spoonful of coriander relish.
If you are like me and choose to have a good wine with most meals, why not try this next time you have some kanga?
This is another purchase from nakedwines.com.au, Liz Richardson’s wines are very, very good. I enjoyed a delish Pinot Grigio a few nights ago and thought I’d try the Cabernet Sauvignon with the kangaroo. The labels suggests it’s dark and inky, a sultry Murray Darling Cabernet which exudes confidence with aromas of black berries and cassis. Fruit characters are complexed by by tobacco and toasted coconut from ageing on French and American oak. What a winner! Oh yes it is, a really lovely drop and it goes so well with my dish, this is available by the case or on it’s own when mixing up a little. I wouldn’t hesitate to buy this very quaffable red over and over again…enjoy!