As game meat, Kangaroo is a delicacy that I don’t serve regularly, as it is best cooked rare, which does not always appeal to my guests. I love it because it is low in fat, low in cholesterol, high in protein and extremely tasty.
Each year the kangaroo population is surveyed and a national quota for a commercial kangaroo harvest begins. Typically it is between 10-20% of the total kangaroo population. The sale of kangaroo meat is a large export food from Australia, particularly to Asia.
I hope you enjoy it.
Ingredients – Serves 4
4 Pieces Kangaroo Fillet
1 Tbspn Olive Oil
For the Lentils
1 Onion, chopped finely
1 Carrot, diced
1 Tspn Ground Ginger
1 Tbspn Ground Cumin
½ Tspn Cardamon Seeds
½ Cup Lentils, soaked overnight and drained
2 Cups Chicken stock
1 Cup of Chopped Basil, Mint and Coriander
For the Lentils, simmer onion, carrot and garlic in a small amount of olive oil for a few minutes. Add, ginger, cumin and cardamon and cook for a further two minutes. Add lentils and stock and simmer for one hour or until mixture reduces to thick consistency. Add herbs
Brush kangaroo with oil and sear in a hot pan for three minutes. Remember kangaroo should be served rare to medium rare. Rest meat, wrapped in foil for a few minutes before serving.
Serve kangaroo fillets on each serving plate, with lentils. Perfect with salad and fresh bread.