Barbecued Emu Ostrich Or Kangaroo Fillet Food

BARBECUED EMU, OSTRICH OR KANGAROO FILLET

Steps:

• Combine wine, oil, vinegar, tomato paste, mustard, garlic and sugar in bowl, combine well.
• Place in dish with meat to marinate for 2 hours, turning occasionally.
• Drain meat, reserving the marinade.
• Cook on barbecue until just browned, brushing with marinade.

KANGAROO STEAKS WITH MARINATED MANDARINS

Steps:

• Marinate well-drained and patted dry mandarin segments in Grand Marnier for as long as possible (2-3 days would be good but 4 hours minimum), turning regularly.
• Drain liquid off mandarins and add liquid to all other marinade ingredients.
• Combine well and reduce by 50% if using fresh orange juice, otherwise leave as is.
• Cut kangaroo (or beef) fillets into 20-25mm thick diagonal slices (cut across the grain).
• Pat sliced kangaroo steaks dry and add half the marinade to a shallow dish.
• Add steaks& pour over remaining marinade and refrigerate turning occasionally.
• Remove steaks from refrigerator 2 hours before cooking and turn meat.
• Grill steaks for 10-15 minutes, until medium cooked DO NOT OVERCOOK AND TOUGHEN.
• Meanwhile, reduce leftover marinade in a pan on a low heat, and when reduced add marinated mandarin segments and toss lightly.
• Heat through and serve over steaks with boiled rice and a side salad of 3 or 4 different lettuces.
• Make a dressing of balsamic vinegar, lemon juice and concentrated orange juice, seasoned with freshly crushed pepper and a little Grand Marnier.
• Serve with a Gutsy Aussie Red.

KANGAROO FILLET WITH PEPPER SAUCE

Steps:

• Mix the cooking oil and salt on a plate and coat the fillet with the mixture.
• Heat a fry pan over a medium heat.
• Fry the fillet on one side until droplets of pink juice form on the surface.
• Turn the fillet and repeat the process, then remove it from the pan and cover it with foil or a saucepan lid while you are making the sauce.
• Crush the peppercorns roughly and place them in the hot pan.
• Pour the water into the pan and stir to deglaze the pan and incorporate the remaining juices.
• Mix the cornflour with a little water and stir it into the sauce, a little at a time, until the sauce thickens.
• Serve the fillet with the sauce and a green salad.

PEAR AND RED WINE GLAZED KANGAROO FILLET (OR BEEF) WITH MACADAMI

Steps:

• Heat the oil in a large heavy-based pan.
• Season the meat with pepper and cook for 2-3 minutes on each side (for medium rare) or until cooked to desired doneness. Remove meat from the pan to a plate and cover with foil.
• Deglaze the pan with the red wine and pear juice. Add the pears and jelly and continue to cook for 2-3 minutes or until sauce is a glaze consistency. Return kangaroo and add the macadamias to the pan. Coat in the glaze.
• Serve the meat sliced with the remaining glaze spooned over and and around the plate.