Kangaroo Fillet with Mustard Sauce
October 22, 2005 mains, red meat
It has been a very long time since I cooked or ate Kangaroo so I am quite excited.
Roo meat can be tricky, but when done right its damn tasty. Depending on the kill, sometimes you can still taste the eucalyptus in the meat. While it has a strong flavour, kangaroo is actually quite sweet and takes well to many different exotic marinades.
Because Kangaroo is so lean (less than 2% fat) it can easily dry out. You need to keep this in mind when cooking kangaroo. Typically a good cut is seared at flaming hot temperatures on both sides for around two minutes, or until browned. Kangaroo should always be cooked medium rare. Lesser cuts do very well in a curry or casserole.
I will be serving tonight with rosemary roasted vegetables. You may vary this component of the recipe. I have some suggestions in the ingredients, but it is really up to you.
Serves: Two
Preparation: 25min
Cook: 1 hour (mostly unattended)
Ingredients:
450g of Kangaroo Fillet
2 Carrots peeled and cut in two lengthwise
Two decent pieces of pumpkin
Three potatoes peeled and quartered
Rosemary
A shallot sliced
2 Tablespoons of wholegrain mustard
¾ cup of cream
Olive oil
Salt to taste
Having just eaten that moments ago, I am still gushing over how lovely and sweet the kangaroo is with the pumpkin.
1. Pop your veggies with rosemary to cook in the oven, they will take the longest.
2. When the veggies are almost done it is time to prepare the sauce. We do this by combining the cream, mustard and shallots and bringing to the boil. Allow to simmer for a minute before taking off the heat and season to taste.
3. In a pan, put a table spoon of olive oil and heat at an extremely high temperature. Using 1cm cuts of roo place them on the pan and cook for two minutes each side. Allow to sit in the pan for a further 2 or so minutes while serving. This will give the meat time to rest.
4. If your sauce needs reheating this is the time to do it.
5. Serve the vegetables, with roo and top with mustard sauce.
As I ate Kanga-mustard, I considered how well all of the flavours were merging. I think Kangaroo with roasted pumpkin and garlic topped with a balsamic glaze would work wonderfully as an entrée as it would be very strong.
This dish would also work with Chicken or veal.
Comments (1)
“…you can still taste the eucalyptus in the meat”; seriously ?? Maybe freshly killed koala… Good to see a blog devoted to the denizens of the pantry. And a big hello to you Mel !!