Kangaroo Fillet Steaks with Red Wine Sauce

Kangaroo Fillet Steaks with Red Wine Sauce

Kangaroo fillets are both succulent and versatile. They are also rich in iron and low in fat. Kangaroo steaks work well with seasoning while keeping their unique taste.

1 cup good-quality dry red wine
1 teaspoon chopped fresh chives
1 clove garlic, crushed
1 small onion, finely chopped
500g loin kangaroo fillet or 4 kangaroo fillet steaks
1 tablespoon oil
½ cup cream

Preparation time: 20 minutes +
2 hours marinating
Total cooking time: 10 minutes

Serves 4

Combine wine, chives, garlic and onion in bowl. Add kangaroo meat, toss until coated. cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Remove meat from marinade, drain. Reserve marinade.
Heat oil in pan; add meat. Cook over high heat 2 minutes to seal sides, turning. For rare meat, cook 2 more minutes. For medium meat, reduce heat to medium, continue cooking for 3 minutes. (If using steaks cook for 3-4 minutes, turning occasionally.)
Remove meat from pan. Cover and keep warm. Add reserved marinade and cream to pan juices, bring to boil. Reduce heat to low and simmer uncovered 3 minutes or until sauce has reduced and thickened.
Slice cooked fillets thinly and serve with warm sauce. Serve with mashed sweet potato and steamed sugar snap peas.

Note: Kangaroo meat has a very low fat content and will become dry if overcooked. Cook it to rare or medium stage only and leave for a few minutes before serving. This will produce tender, juicy kangaroo meat.

 kangaroo1.JPG ( 59.55K ) Number of downloads: 5


You can order Kangaroo meat Online here.

Here is a guide to the differents cuts of Kangaroo meat.

High in iron, low in fat.

K.

Gotta be honest here. That sounds like liver.

Ewwww.

Doesn't look like liver to me.

This post has been edited by BladeD: Feb 9 2009, 07:00 AM

Cheers for this one, I got some Kangeroo fillets for part payment on a job I did today for a butcher...gonna try it this weekend.

Let us know how it goes.

Very Nice - I will have to give this a go. Kangaroo just about my favourite meat - and plenty of it here downunder!

(nothing like liver by the way!)

Went down the supermartket this evening to buy the ingrediants....forgot there was a 2 hour marinade time so had beef steaks instead. Im going to get the marinade sorted tonight and Roo steaks will be on the menu tomorrow.

I know this is a double post but I think its worth it. That was by far one of the nicest meats I have eaten, Im not sure if it was the source or the meat itself however im definatly going to buy some more when the wife is next down the butchers. There was so much flavour it was delightful and I soon forgot I was eating something which I had never had before - lets face it Kangaroo is not a normal readly avalible meat here in blighty. My 8 year old daughter even tried some....she did not like it however that might be because of the sauce which was quiet strong but im very proud of her for trying, I remember when I was 8 I would throw a strop if there were peas on my plate letalone a nice fluffy kangaroo..

Anyone feeling like a change I can definatly recommend this recipe..... Thanks Mojo

Thanks Siris, for the kind review.
Glad to hear that you enjoyed the Recipe.