More and more people are discovering how good kangaroo meat is – it’s not only delicious but also very lean and low in saturated fats. The fillet is the prime cut and requires minimal cooking. Kangaroo meat should be quite sweet and not gamey and can now be found in many butchers and meat departments.
11/2 tablespoons olive oil
2 tbsp Outback Spirit Wild Pepper Rub
2 kangaroo fillets
Polenta with Riberry and Capsicum
1/2 cup polenta
1 ½ cups boiling water
1 tablespoon Riberries, chopped (or use cranberries if unavailable)
1 roasted red capsicum strips
½ teaspoon Outback Spirit Tasmanian Pepper Salt
Chilli Ginger Wild Lime Sauce
150ml Outback Spirit Wild Lime Chilli Ginger Sauce
100ml Chicken stock (or water or wine)
Make the sauce first by combining the Wild Lime Chilli Ginger Sauce and stock
Bring to the boil and then lower the heat and simmer until the sauce is reduced by a third.
Make the polenta by combining in a small saucepan the polenta and the boiling water. Add the salt and stir vigorously and constantly so no lumps form, and bring to the boil. Reduce the temperature, add the Riberries and cook the polenta for a few more minutes, continuing to stir so that it doesn’t stick.
To cook the kangaroo, Rub the kangaroo fillet well with the Wild Pepper Rub, ensuring all surfaces are coated. Rest in the refrigerator for at least 30 minutes
Heat the oil in a large frying pan, add the fillets when the oil is hot and brown each side for 30 seconds. Lower the heat and cook for a further 5 minutes only.
While the meat is cooking, grill the slices of polenta to warm through (like toasting). Remove the fillets from the pan and add any remaining cooking juices to the sauce.
On each serving plate spoon on equal amounts of sauce, place a triangle of polenta next to the sauce and top with capsicum. Cut each kangaroo fillet into 4-5 slices and lay across the polenta. Finish by spooning the Wild Lime Chilli Ginger Sauce over the meat.