We love kangaroo meat. Kangaroos are lean, mean, wild machines which means so is their meat. Kangaroo could also be considered an ethical meat. Wild 'roos eat organically, produce little methane gas, live naturally and when the time comes they are killed humanely. The meat has a lot of flavour but it isn't as 'gamey' as you might expect and it is a very tender and juicy meat when prepared correctly, such as in this gluten free kangaroo dish. It is high in protein and low in fat and it goes perfectly with beetroot, another favourite.
- Preparation time
- 30 minutes
- Cooking time
- 30 minutes
- 3-4 fillets of kangaroo
- 4 tbsn balsamic vinegar
- 4 cloves of garlic, peeled and crushed
- 1/2 cup balsamic vinegar
- 1/2 cup of sugar
- 8 small-medium fresh beetroots, peeled
- 200g baby spinach
- 100g feta cheese, cumbled
- 2/3 cup walnuts
- Olive oil
- Salt and pepper to season
Preheat the oven to 175°C.
- In a bowl or air tight container place the kanagaroo, 4 tablespoons of balsamic vinegar and garlic. Marinate for a minimum of two hours turning ocassionally.
- In a saucepan place the rest of the balsamic vinegar and the sugar and simmer until the mixture begins to thicken. Be sure to keep an eye on it as it can turn to caramel quickly. Transfer into a bowl immediately after taking it off the heat.
- Place whole beetroots on an oven tray and drizzle with olive oil, put in the oven to roast for 30 mins.
- Remove the beetroots from the oven and allow to cool, then quater them.
- Meanwhile heat a large frying pan with a little oil or warm up the BBQ plate. Season the kangaroo fillets and cook on each side for approximately 5-7 minutes. Kangaroo is best cooked medium rare so it should still be pink in the middle if you cut it to check it is ready. Put on a plate and cover in alfoil, leaving it to rest for 10 minutes.
- In a bowl place the baby spinach, feta cheese, walnuts and beetroot. Toss the salad gently.
- To plate up, divide the salad between 4 plates. Slice the kangaroo fillet and place on top of the salad. Use a teaspoon to artfully drizzle the balsamic reduction over the dish.
Now hop to it and devour that delicious gluten free kangaroo dish!
We created this dish as part of our gluten free camping food trip. This recipe has been modified for preparing at home, there are a few changes to make it more camping friendly so take a gander if you wish to cook this feast on your next camp out.
- 400 calories per serving
- Low in cholesterol
- High in manganese
- Very high in vitamin A