How To Cook Kangaroo Steak Food
KANGAROO FILLET
I ate kangaroo tenderloin at a local restaurant. It is soooo tender and delicious, much like beef tenderloin, but w/ more flavor, IMO. Works for the broiler, too.
Provided by Parsley
Categories Wild Game
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy nonstick pan.
- Rub all sides of the meat w/ the salt, pepper and thyme.
- Mix worcestershire sauce and sugar together and drizzle ONLY HALF over meat; reserving other half.
- Sear meat on high heat quickly on each side (for about 2 minutes each side) to seal juices.
- Reduce heat slightly and cook until just a little pink inside of each piece.
- Stir remaining sauce into pan juices.
- Serve meat with the pan juices.
KANGAROO STEAKS IN RED WINE SAUCE
Juicy tender steaks (sliced) in rich creamy sauce
Provided by julesegw
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- 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.) **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.**
- 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. Return meat to heated sauce in pan if further cooking/warming required - do not re-fry or heat in microwave!!
- Slice cooked fillets thinly and serve with warm sauce. Suggestion: Serve with mashed (or crushed sweet) potato and fresh vegetables
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