What I think about: -
Kangaroo is a red meat it’s meat is stronger than beef and pork. Kangaroo meat
is from the wild and not farm. Kangaroo meat is always cooked before eating and
should never eat raw.
Kangaroo is slant
meat with less fat composing it a beneficial red meat choice. It is high in
protein, zinc, iron and omega 3.
Australian people
prefer more kangaroo meat than other meat. It’s very expensive. California
banned the importation of kangaroo products.
Herb crusted kangaroo
served with roasted vegetables and sauce.
Preparation time: -
15 minutes
Cooking time: - 5
minutes
Ingredients Quantity
Kangaroo strip loin
medallions 8*80g
Fresh thyme, fined chopped 5g
Dried basil
8g
Garlic, crushed 2
cloves
Salt pinch
Black pepper pinch
Canola oil 70ml
Butter 20g
Red onion, sliced 800g
Brown sugar 70g
Balsamic vinegar 20ml
Method
1. Mix the thyme, basil, garlic, salt and oil together
in a flat dish. Steep the kangaroo medallions into the herb marinade and turn
them until they are well coated. Cover the dish with plastic film and
refrigerate for at least 3 hours.
2. To make the caramelised onions, melt the butter in
a sauce pan, add the onion and cook until the onion soften slightly. Add the
brown sugar and vinegar and cook slowly until onion starts to brown and caramelise.
Keep warm.
3. Remove the meat from the the marinade, taking care
to keep as much of the herbs sticking to the meat as possible while draining
the oil.
4. Place the medallions on a pre-heated bar grill to
seal on each side for 1 minute. Turn the heat down to continue cooking to no more than
medium rare.
5. To serve, place a portion of caramelised onion in
the centre of the heated service plates and neatly arrange two arrange two
medallions per portion on top. Garnished as desired.
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